Ingredients: 3 egg yolks, 175g of granulated sugar, 400ML of milk, 250ML of animal light cream, 1/2 tsp (2.5ML) of vanilla extract, 280g of mango puree, 25g of lemon juice, a pinch of salt

Preparation:

1. 3 egg yolks, 130g of granulated sugar and 400ML of milk are all poured into a milk pan and mixed well. grams of granulated sugar, 400ML milk all poured into the milk pot, and stir well.

2. Heat the saucepan over low heat, stirring constantly, until the liquid in the saucepan starts to boil over the heat, then remove from the heat immediately.

3. Immediately after removing from the heat, pour in all the cold light cream and stir well. Then, add the vanilla essence and a little bit of salt and let it cool down completely.

4: Peel and core the mango and weigh it, then put it into a food processor and churn it into a mango puree (beat it for a while longer to break up all the fibers inside the pulp so that the ice cream will be fine). Add the lemon juice and the remaining 45 grams of granulated sugar to the mango puree, stir well, and place in the freezer for 1 hour.

5. When the mixture from step 3 has cooled completely, pour in the chilled mango puree and beat well with a whisk.

6: After churning, place the ice cream mixture in the freezer. (Because this is a large portion, I divided it into two large bowls to make churning easier).

7. When the ice cream mixture starts to freeze, take it out, beat it with an electric mixer for a few minutes, and put it back in the freezer. After that, take it out and churn every half hour.

8. Repeat this process 4 times or more, and then freeze the ice cream thoroughly. The picture shows the last churning state, when the ice cream is almost frozen hard.

TIPS:

1, can make smooth and delicate ice cream, the most important lies in the frozen ice cream churning process. We know that if you freeze the ice cream hard without churning, the ice cream will become very hard ice. The purpose of churning is to prevent the ice cream from forming large ice crystals. Another purpose of churning is to make the ice cream mixed with air during the churning process, so that the ice cream will become more puffy in volume and lighter in texture. The number of churns and churning time depends on the actual situation. The more churns and the longer the churning time, the creamier and lighter the ice cream will be. If you find it troublesome, please also take out the ice cream and stir it at least 4 times during the freezing process to get a good texture.

2. If conditions permit, it is recommended that you divide the ice cream mixture into smaller portions before freezing. Because small portions of ice cream freeze hard faster and save time. And the faster the ice cream freezes, the less likely it is to form large ice crystals. Of course, the downside of this is that we'll have to churn a few more portions when we churn.

3. Step 2 of the step-by-step chart, when cooking the egg yolk-milk mixture in a ramekin, pay attention to the heat and don't overcook it. Immediately after cooking, pour in the light cream to bring the temperature down immediately and prevent the residual heat from continuing.

4. Pour in the light cream directly, no need to whip the light cream beforehand. Because the cooked egg yolk and milk mixture is relatively thin, the light cream is not easy to mix with it even if it is whipped. And, pre-whipped light cream is not necessary, in the process of freezing ice cream churning, you can make the ice cream to achieve enough expansion rate.

5, add a little salt in the ice cream can make the ice cream flavor better. But just a little bit is enough, don't add too much.

6, when making ice cream, it is not recommended to reduce the sugar in the recipe, because if the ice cream contains less sugar, it will not be as smooth and delicate as normal ice cream after freezing Matcha baked pudding (reference portion: 4 cups)

Ingredients: 200g of milk, 50g of animal light cream, 50g of granulated sugar, 1 egg, 1 egg yolk, 1/2 tsp of matcha powder (2.5ML)

Baking: water bath, middle oven, upper and lower heat 165 degrees, 30 minutes

Process:

1. Pour the milk and granulated sugar into a saucepan. Heat over low heat, stirring constantly, until the granulated sugar is melted and the milk is bubbling hot (it does not need to be boiled). Put the matcha powder into a large bowl, rinse the heated milk into the large bowl and stir well.

2. Mix and beat the egg and egg yolk, then pour into the milk in step 1 (if the milk is hot, it needs to be cooled down until it's not too hot before pouring in the egg).

3. Pour in the animal light cream and stir well to make a pudding mixture.

4: Sieve the pudding mixture 2-3 times.

5: After sieving, let the pudding liquid stand for more than half an hour.

6: Pour the pudding mixture into the molds, place the molds in a baking dish, and pour hot water into the baking dish, at least 1/2 the height of the pudding mixture, and place the baking dish in a preheated oven at 165 degrees Celsius, and bake for 30 minutes or until the pudding mixture is completely solidified. The pudding will be even more delicious when chilled in the refrigerator.

TIPS:

1. To make matcha pudding, the amount of matcha powder is very critical. According to the recipe, 1/2 tsp is enough. Those who like a heavier matcha flavor should not be greedy and increase the dosage, because too much matcha powder cannot be combined with the pudding liquid, and will produce precipitation during baking, affecting the results.

2. To bake a smooth pudding, it is best to sift the pudding liquid. And rest half an hour must not be less, only after resting for a sufficient period of time, the various components within the pudding liquid can be integrated with each other to bake a good texture. Moreover, if you don't let it rest, the baked pudding will probably have a lot of matcha powder floating on the surface of the pudding, which affects the appearance.

3. The pudding needs to be baked in a water bath, so pour hot water that can cover 1/2 of the height of the pudding mixture into the baking dish. If you have a deeper baking dish, you can pour in hot water equal to the height of the pudding mixture for better results. If you don't use the water bath method, the pudding will get "old" and the internal tissues will become honeycombed and lose their tenderness.

4. It's important not to overcook the pudding, as there will be a lot of holes on the surface and in the interior of the pudding. The pudding will be much less flavorful if it is overbaked. According to the actual situation of each oven and mold size, need to flexibly adjust the baking time, bake until the pudding solidified on it.

5, this pudding, if you do not use a small baking bowl as in my step-by-step pictures, you can also use a metal pudding mold, baked like caramel pudding inverted out.

Yogurt cheese mousse (reference portion: 6-inch round mold a)

Ingredients:

Cheese mousse filling: 100g cream cheese, 30g granulated sugar, 1g salt, lemon zest crumbs 1/8 tsp (0.625ML), 1/8 tsp (0.625ML) vanilla, 12g lemon juice, half a slice of giardiniera (2.5g), 20g cold water. g, 100ML of animal cream

Yogurt mousse filling: 120g of plain yogurt (including sugar), 20g of powdered sugar, 12g of lemon juice, 1 slice (5g) of giardiniera, 35g of cold water, 100ML of animal cream

Mousse base: 1 slice of 6-inch chiffon cake or sponge cake

Making process:

Make a 6-inch chiffon cake or sponge cake ahead of time. inch chiffon cake or sponge cake in advance, cut out a slice of cake and set aside. Or make a slice of crunchy sponge cake as per the Cherry Mousse Cake article.

1. Divide the giardiniera into the required portions, one portion of 2.5 grams and the other of 5 grams, break into small pieces and soak the 2.5 gram portion in 20 grams of cold water and the 5 gram portion in 35 grams of cold water.

2, 200ML of animal light cream with a whisk whipped to soft peaks, that is, the light cream becomes thick, the surface of the texture, but the pattern is softer, can not stand up (the production of two different mousse filling each need 100ML of light cream, here a one-time whipped good). Put the whipped light cream in the refrigerator and set aside.

3. After the cream cheese is softened at room temperature, add granulated sugar and beat with a whisk until smooth. Add the lemon zest, lemon juice, vanilla extract, and salt, and beat with a whisk until smooth.

4. Heat the first softened ghirardine tablet (2.5g in 20g of cold water), together with the cold water, over medium heat, stirring, until the tablets have melted and the ghirardine solution has become a ghirardine solution. Pour the giletine solution into the beaten cheese batter and stir well.

5. Pour half of the beaten animal cream from step 2 into the beaten cheese batter. Use a rubber spatula to mix well and become cheese mousse filling.

6: Lay a slice of chiffon cake (or a slice of sponge cake, or a slice of crunchy sponge cake) underneath a 6-inch cake mold or a mousse ring, and pour in the cheese mousse filling.

7. Use a spatula to smooth out the surface of the mousse filling, then shake the mold vigorously twice to get the large air bubbles out of the mousse filling. Put the mold into the freezer to harden the cheese mousse filling. (Because you'll be pouring the yogurt mousse filling in later, putting it in the freezer will allow the cheese mousse filling to solidify faster, making it easier to pour the yogurt mousse filling in.)

8. Pour the yogurt and powdered sugar into a bowl, and whisk until the powdered sugar is completely dissolved in the yogurt.

9, then pour in the lemon juice and stir well.

10: Heat the second portion of softened jellied tablets (5g soaked in 35g of cold water), along with the soaked cold water, over medium heat and stir until the jellied tablets melt and become the jellied solution. Pour the giletine solution into the yogurt batter and stir well. At this point the yogurt paste is very thin, put the mixture into the refrigerator and chill for a few moments until the sour cream has a certain consistency.

11. After the sour cream has a certain consistency, pour the remaining light cream into the sour cream.

12. Use a rubber spatula to mix well and become the yogurt mousse filling.

13: Remove the solidified cheese mousse filling, pour the yogurt mousse filling on top of the cheese mousse filling, and smooth it out.

14, put the mold into the refrigerator freezer (this time do not put the freezer haha), chilled for more than 4 hours can be. When unmolding, take a hot towel and wrap it around the mold to cover it, or use the hot air of a hairdryer to blow around the mold, it will come off easily.

TIPS:

1, mousse cake base, using chiffon cake, sponge cake can be. But usually sponge cake is more suitable. Because the chiffon cake is too soft, the support is not enough, it will be flattened by the mousse filling. Of course, you can choose according to your own convenience, if you happen to have a chiffon cake on hand, it is also feasible to use a chiffon cake as a mousse base. In this article's cake, the bottom is spread with chiffon cake.

2, gillette soaked soft, heating will melt into liquid. The way to heat it, you can heat it over water, or you can put the bowl into the microwave and turn it for ten seconds, then take it out and gently stir it until it dissolves.

3, the production of cheese mousse filling, cream cheese paste and giardiniera solution mixed, need to be mixed with light cream and poured into the mold as soon as possible. Otherwise the cheese paste will become thick and lumpy quickly. When making yogurt mousse filling, it is just the opposite, after mixing the yogurt paste and gilet solution, you can't mix it with light cream immediately, you need to put it in the refrigerator for a period of time, so that the yogurt paste has a certain consistency, and then mix it with light cream. The reason is that if the yogurt paste is thin, mixing it with the light cream will make the light cream deflate, and the mousse filling will be finer, and not fluffy, small volume, and not light in texture.

Strawberry Cheese Mousse Filling: 70g of fresh strawberries, 100g of cream cheese, 1.5 slices of giardiniera (5g/slice), 110ML of animal light cream, 1 tablespoon (15ML) of lemon juice, 1 tablespoon (15ML) of milk or cold water, 60g of granulated sugar

Preparation:

1. Make the cake batter in accordance with the method of making finger cookies. Cake batter. Put the batter into a laminating bag or plastic bag, squeeze out two circles on the baking pan than the diameter of the 6-inch cake mold slightly smaller round batter. Bake in the middle of a preheated 190 degree oven over top and bottom heat for about 10 minutes, until the top is lightly golden brown, remove from the oven and cool.

2. Soften the custard slices in cold water.

3. Wash the fresh strawberries, put them into a large bowl and mash them with a rolling pin to make a sauce (or use a food processor to break them up).

4. Pour in granulated sugar, lemon juice, milk or cold water and mix well.

5. Add softened and drained custard slices.

6: Heat the strawberry sauce mixture over water and stir constantly until the sugar and the gilette slices are completely dissolved. Remove from the water and cool to room temperature.

7: Once the cream cheese is softened at room temperature (or heated over water until soft), beat with a whisk until smooth and grain-free.

8. Add the strawberry sauce mixture from step 6 while beating until well blended. It becomes strawberry cream cheese batter.

9: Chill the strawberry cream paste in the refrigerator for a while, so that the strawberry cream paste has a certain consistency before using.

10, animal light cream with a whisk until 60%. Beat until the surface appears to have lines.

11: Pour the animal cream into the strawberry mousse and mix well with a rubber spatula, the strawberry mousse filling is ready.

12, in the bottom of the 6-inch cake mold spread a piece of crunchy sponge cake.

13: Pour in half of the mousse filling, and then spread another piece of crunchy sponge cake.

14: Pour in half of the remaining mousse filling and smooth out. Chill in the refrigerator for more than 5 hours or overnight until the mousse filling is completely set. You can then brush the top of the mousse with a layer of strawberry-flavored mirror pectin as a decoration. To unmold, use a hairdryer to blow around the cake mold or use a hot towel to cover the area around the mold to release it easily.

TIPS:

1. The crunchy sponge cake used in this mousse is actually made by squeezing the batter of the finger cookies into a disk shape and then baking it. You can also bake a round 6-inch sponge cake and cut out two thin slices instead. However, because it takes longer to bake a round cake and you can't use that much cake for one mousse, making two slices of crunchy sponge cake for mousse making at home is definitely the least time consuming method.

2, after the strawberry cheese paste is done, put it in the refrigerator for a while, when the cheese paste and whipped cream have a close consistency, they are easy to mix well.

3. Mirror pectin is a commonly used ingredient for decorating the surface of mousse, and can be purchased at baking ingredient stores. If not, the jelly (any edible jelly bought in the supermarket can be) heated over water and melted into a liquid, after the brush as soon as possible on the surface of the mousse, re-solidification can play and mirror pectin the same effect.

4, cut the mousse, the knife first in the fire hot, or with a hairdryer blowing hot and then cut, will be cut very neatly. Every cut, wipe the knife clean and re-bake hot, so you can cut a very beautiful mousse cake.

(flowers fall) have fun To do a good job oh go!