Making:
1, whipped cream until 6 for distribution (put it in the refrigerator for later use)
2, the gelatin tablets are soaked in cold boiled water (more than 2 hours. Do not soak for too long to stay overnight, otherwise the gelatin tablets will absorb too much water and Mu Si will not coagulate easily.
3, add fine sugar to the egg yolk, heat it in water (keep the water temperature at 40 degrees warm, not too hot, otherwise the egg yolk will be cooked) and send it to thick and white.
Beat egg yolk and sugar until white and thick.
4. Heat the milk to 70 degrees. 5, rush into the egg yolk paste.
6. Gelatine drains water, and the insulating water (about 40 degrees, that is, warm state) melts. Heated in water to form gelatine solution.
7. Add the melted gelatin tablets to the yolk paste.
8, add mango puree. Stir well. (In order to let it cool down as soon as possible, the next operation can be carried out by cooling it with ice water after stirring evenly. )
9. Add wine when it is cool. (Otherwise alcohol will evaporate)
10, mixed with whipped cream. Stir with a scraper. Do not use a blender, or you will beat the cream hard. (Note: Mango yolk paste should not have a hot temperature, otherwise it will melt the cream.)
1 1, into the mousse cup. Put a layer of cake slices at the bottom, then mango egg yolk paste, another layer of cake slices and egg yolk paste until the mousse cup is 8 minutes full. Put in a layer of cake slices, and then freeze them, then a layer of cake slices, a layer of Mu Si, a layer of cake slices, and a layer of Mu Si. It can also be mixed with some mango granules, which tastes better. Freezing for 8 hours, taking out, thawing at room temperature, and eating.
(1) When soaking, the water content is about 5 times of the dosage, and the material should be flooded.
(2) Squeeze out the water after soaking soft, and then melt it into gelatin solution in water, otherwise the concentration will be reduced. The reason why the gelatin is melted by heating in water is that the temperature is not too high when the gelatin is dissolved, otherwise the coagulation effect of gelatin will be reduced. The so-called water-proof heating is to make a pot of hot water, and put the pot containing gelatin on the pot containing hot water. )
Production process: 1. Cream, mango puree, QQ sugar (many people don't have gelatin tablets, so this time they use QQ sugar instead, and pineapple is chosen because it is yellow).
2.6-inch Qifeng cake, cut into three pieces horizontally. We only need two pieces of cake later (if we want to eat more cakes, cut it thicker and cut the left piece thinner).
3. Use electric egg beater for whipped cream and distribute it until seven (like a milkshake).
4. Pour in the beaten mango puree and mix well.
5.3 Add a tablespoon of water to a package of QQ sugar, and heat it to a liquid state. Stir it into the whipped cream in Figure 4 when it is hot (it will agglomerate when it is cold).
6. Take a piece of cake and cut some along the edge to make it slightly smaller than the cake mold. Put it at the bottom of the mold (cut the cake well before mixing the Mu Si stuffing, otherwise the mixed Mu Si stuffing will soon harden).
7. Pour in a layer of Mu Si stuffing and shake it gently to make it flat.
8. Spread a second piece of cake, which is still slightly smaller than the cake mold.
9. Finally, pour in all the Mu Si stuffing, gently shake it to make it flat, and put it in the refrigerator for refrigeration 1 hour.
10. 1 Pack 25 grams of QQ sugar, add 2 tablespoons of concentrated orange juice, and melt into a liquid state in water. . Take out the frozen Mu Si, pour it into the mold, and put it back in cold storage overnight. When demoulding, cover 1-2 minutes with a hot towel and demould smoothly.