Practice of durian mousse cake

Liulian Mu Si cake

Recipe introduction

Small and fresh appearance, heavy taste inside ~

material

1 6 inch movable bottom round die

Bread body: milk 19g, condensed milk 1 1g, 2 large eggs, 27g salad oil, 44g fine sugar, 30g low-gluten flour and corn starch11g.

Mousse stuffing: cream cheese 180g, milk 19g, whipped cream1g, durian meat 70g, fine sugar 4 1g, egg yolk 1.5g, rum 7g, gelatin powder.

working methods

Make the cake body first:

1, separating protein from yolk.

2. Mix milk, salad oil and condensed milk.

3. Add the sieved low flour and corn flour and mix well.

4. Add the egg yolk and stir well.

5. Add sugar to the protein and beat it until the protein looks short and curved.

6. Add 1/3 protein into the egg yolk batter and stir well, then add the remaining protein and stir well with a spatula.

7. Pour the batter into the mold and bake in the preheating oven 150℃ for 50 minutes.

8. After baking, back-buckle, cool and demould.

9. Cut the cake evenly into three pieces (only two pieces are used).

Then make mousse stuffing:

1, egg yolk, rum, milk and sugar, all into the container.

2. Add water to the pot, stir while heating, and then stir for a while until the water is turned on and off, completely turning into milky foam, leaving hot water to cool slightly, and stirring from time to time during cooling.

3. durian meat is heated in a microwave oven at high heat for 30 seconds (durian meat is more fragrant after heating, and can also be used directly without heating).

4. Beat the heated mixture of durian meat and cream yolk with an egg beater until smooth.

5, cheese warm water whipped smooth.

6. Add durian paste in three times, stir and mix to form cheese durian paste.

7. Add cold water to the gelatin powder, stir while adding it, put the water into the pot, and completely melt it into a transparent and viscous gelatin solution.

8. Add the fish glue solution to the cheese durian paste while it is hot, stir it evenly, and then sieve it to make it fine and smooth.

9, light cream to 6-7 into a hair shape, that is, it becomes sticky and easy to flow.

10, take out 1/2 durian cheese paste, add it into whipped cream and mix well.

1 1, then pour back the remaining 1/2 durian cheese, continue to stir evenly, and the durian cheese mousse paste is ready.

Combination:

1. Take a cake and lay it flat on the bottom of the mold, pour in 1/2 mousse paste, and gently shake it until it is exhausted.

2. Take another cake, gently cover it on the surface of the mousse paste, pour in the remaining mousse paste, and gently shake it until it is exhausted.

3. Refrigerate in the refrigerator for more than 4 hours until it is completely solidified.

4. Take out the solidified mousse cake, blow around the cake mold with a hair dryer, gently lift it from the bottom, and demould it easily.

5. If it is a gift, you can make some shapes on the surface and eat it yourself without adding anything.

skill

1, egg yolk heating is inexperienced. At this time, if there is a thermometer, it is best to heat the water to 80 degrees. If the temperature is too high, the yolk will agglomerate and fail!

2. There is no other edible pigment at home when I make it, otherwise the colors will be staggered and the layering will be obviously more beautiful!

Of course, those who don't like durian can also use other fruits.

You don't need to add rum without it. It adds flavor. Actually, I omitted it this time and replaced it with the same amount of milk. It tastes good, too. But in order not to forget when I do it in the future, I added it to the material.

Liu Lian mai fen cake

material

Durian meat 200g, low-gluten flour 200g, baking powder 2 teaspoons, baking soda 1/2 teaspoons, eggs 60g, sugar150g, vegetable oil100ml and milk125ml.

working methods

1, durian meat, mash it with a blender, or mash it in the way you like.

2. Beat the eggs, add vegetable oil, milk and sugar, and stir well. Pour in durian paste and mix well.

3. Mix and sieve the low-gluten flour, baking powder and baking soda, then add them into step (2) and gently stir them evenly. Note that as long as the powder is completely wet, don't stir for too long. At this time, although there are still many rough bumps in the batter, don't continue stirring.

4, into the paper cup, 6, 70% full. Immediately put it into the middle layer of a preheating oven, fire it at 65438 070℃, and discharge it for 25-30 minutes.

Liu Lian mai fen cake

Recipe introduction

Modern nutrition research has found that durian has high nutritional value, which can strengthen the body, strengthen the spleen and replenish qi, tonify the kidney and strengthen the yang, and warm up the body. It is a nourishing and beneficial fruit. Durian is hot, can promote blood circulation and dispel cold, and relieve dysmenorrhea, especially suitable for women with dysmenorrhea. It can also improve the cold of the abdomen and promote the rise of body temperature. It is an ideal tonic for people with cold constitution. Both Ci Hai and Compendium of Materia Medica say that durian is "used as medicine, sweet and nontoxic, and is mainly used to treat dysentery and chilling qi." Although durian is rich in nutrition, it has the effects of invigorating spleen and qi, tonifying kidney and strengthening yang, but it is not suitable for everyone. You should not eat more when you have a cold. It is not suitable for patients with hypertension and diabetes, nor can it be eaten with wine. Do not eat more than two pieces of durian a day. Generally healthy people can eat durian, but the daily intake should not exceed100g. Durian is hot, so don't eat too much. In order to avoid eating durian, it is best to eat two or three mangosteen at the same time. Mangosteen can inhibit the warm fire of durian and protect your body from harm. When eating durian, you should also pay attention to people with fever and yin deficiency such as dry throat, dry tongue and sore throat. Patients with diabetes, heart disease and hypercholesterolemia should not eat it.

material

Durian meat 100g, low-gluten flour 100g, butter 65g, eggs 30g, fine sugar 40g, 2 tablespoons of milk (30ML), baking powder 1/2 tablespoons, baking soda 1/8 tablespoons. This is a good quantity. I bought more than 300 grams of durian meat this time, and used three copies.

Middle layer of the oven, fire up and down 180 degrees, 30-35 minutes.

working methods

1. When the butter is soft, add the fine sugar.

2. Beat with an egg beater until the color becomes lighter and the volume becomes larger. Add the broken egg mixture twice.

3. Stir until the eggs and butter are completely mixed, showing a light and fluffy feather shape.

4. Add mashed durian paste.

5. Stir several times with a rubber scraper and add milk.

6. Add baking powder and baking soda powder to the flour and mix them, then sieve them into butter durian puree.

7. Turn over and cut with a scraper and stir well.

8. Spoon into the mold for 8 minutes, and put it into a preheated 180 degree oven for about 30-35 minutes until the surface is golden. Durian muffin cake is still quite fragrant, and you can try it for both big and small treasures. You can't eat too much at a time. If it is frozen, just bake it a little when you want to eat it!

Steamed durian cake

Recipe introduction

cake

material

250g cream, 7 egg yolks, 3 egg whites, 1 teaspoon ovalette cake emulsifier, 200g baby sugar,

300g of flour, 1/2 teaspoons of baking soda, 200g of durian meat.

working methods

1. durian meat mixer, sifting baking soda and flour.

2. Cream+young sugar (I used 160g) = beat a dozen with an eggbeater.

3. Add egg yolk, egg white, oval cake emulsifier, durian, baking soda and flour.

4. Spread baking paper on the bottom of baking tray, pour in batter and cover with aluminum foil.

5. Steam over medium heat for 40-50 minutes.