Mango mousse
Materials:
Mango 250G, milk 50G, evaporated milk 200G, 1 slice of chiffon cake, 4 slices of fish gelatin (2.5G a slice), granulated sugar 10G
Methods:
1, fish gelatin soaked in cold water until soft, squeezed out of the water and melted the fish gelatin melt in the water and then let cool;
2, 150G mango and 50G milk into the cooking machine into jam, cooled fish glue liquid and mango sauce mixed and stirred well, another 100G mango cut into small dices standby; search
3, evaporated milk with sugar whipped to 6, 7 distribution (mango itself has a sweetness, the amount of sugar can be freely adjusted);
4, whipped evaporated milk and mango sauce mixed well into a mousse paste, mango diced into the mousse paste mix well;
4, mango to The bottom is wrapped in plastic wrap beforehand. Into the refrigerator for about 4 hours;
6, demolding can use a hairdryer to blow the four circles of the mousse ring, or use a hot towel to cover, cut into pieces on the plate.
Papaya Almond Jelly
Ingredients:
Almond Jelly 1 can of small papaya 1 Gilead Slices 2 slices
Practice:
1, small papaya 1 washed and spare, Gilead Slices into the ice water to soften;
2, papaya along the neck and cut off, with a thin small spoon to pull out the papaya seeds;
3, Almond Jelly Place in a small saucepan over medium heat and remove from heat with slight bubbling around the edges. Add the softened custard slices and stir quickly until melted;
4. Cool the cooked almond milk to room temperature and pour into the papaya;
5. Cover the papaya with a lid and refrigerate overnight, then take it out and cut into pieces.
Tips:
1, papaya can be placed in a small bowl, so that it will not fall over;
2, if the papaya bought larger, you can increase the amount of almond milk.
Crystal Cinnamon Soup
Ingredients 1?(Crystal Cinnamon Soup)
Sugar Cinnamon 70g Agar 4g Water 260g
Ingredients 2?(Red Bean Sheep Soup)
Red Bean Paste Filling 360g Water 360g Granulated Sugar 60g Salt 1/8tspoon (0.625ML) Agar 8g?
Methods
1. Soak the agar in cold water until initiated, then pour off the water and squeeze the agar dry. Soak the agar separately for the Crystal Cinnamon Soup and the Red Bean and Goat Soup (if you're pressed for time, you can omit the soaking step. The soaked agar dissolves more easily in the hot water)
2. Make the crystal cinnamon soup first. Pour water and sugar cinnamon in a pot and bring it to a boil
3. When it comes to a boil, turn down the heat and add the agar
4. Continue to cook for 2-3 minutes. Keep stirring until the agar is completely dissolved in the water
5. Once the agar is completely dissolved, pour it into a mixing bowl
6. Sit the mixing bowl in cold water and keep stirring until it cools down to about 50 degrees Celsius (it's already thickened, but it's still relatively hot). Don't overcool it or it will solidify before you pour it into a mold
7. Pour the liquid into a 7-inch-long (18cm) square mold with a flat bottom (dip the bottom of the mold and the surrounding area into a little water beforehand to get it out of the mold)
8. Place the mold at room temperature and let it sit for about 1 hour until the mixture is completely solidified, and then it will become a crystal cinnamon soup (don't put it in the refrigerator, it's very important!).
9. Next, start making the red bean and goat jelly. Again, bring the water to a boil and add the agar
10, cook over low heat for 2-3 minutes and stir constantly until the agar is completely melted
11, add the bean paste filling and stir until well blended
12, once the bean paste filling and water are well blended, add the sugar and salt
13, stir until the sugar and salt are completely melted, then turn off the heat
14, once the bean paste filling and water are well blended, then turn off the heat
14, once the bean paste filling is well blended, then turn off the heat
14, once the bean paste filling and water are well blended, then turn off the heat. Then, put it in the refrigerator for 1 hour until it solidifies
16: After it solidifies, take it out of the mold, invert it on the table, remove the live bottom plate of the mold at the bottom, so that the crystal cinnamon soup layer is facing upwards
17: Use a knife to cut it into small pieces
18: Arrange the dish and serve. Do a good job of crystal goat jelly can be kept refrigerated for 3-5 days
Tips
1, agar, also known as the foreign vegetable. It is a coagulant extracted from rockweed or other red algae, and can be bought in the vegetable market or supermarket condiment aisle, very common, usually in filamentous form.?
2. Compared with gibberellic acid flakes, agar needs a higher temperature to dissolve in water, and when the temperature drops below 40 degrees Celsius, the agar solidifies immediately. Therefore, when making this shepherd's pie, don't let the temperature drop too low before pouring it into the mold, or it will solidify before it is poured into the mold. If this happens, reheat it a bit to get it back to liquidity.?
3, agar can not be replaced by gillette tablets, their solidification temperature, taste, and the physical properties of the finished product have great differences.
4, crystal cinnamon soup poured into the mold, do not be in a hurry and put it into the refrigerator to freeze solidification. Because if you take it out after refrigeration, a layer of water vapor will easily form on the surface of the crystal cinnamon soup, and when you pour it into the red bean jelly, the two layers won't be able to be bonded together.
5, if you do not have a square mold, you can also use the 8-inch round cake mold instead of ha, in addition to do out of the shape is not the same, the other is the same as the same.
Iced Bean Paste Mooncake
Ingredients : ?
Glutinous rice flour 45g Sticky rice flour 35g Clarifying flour (wheat starch) 20g Milk 185g Powdered sugar 50g
Salad oil 20ML Soybean paste filling moderate amount of Cake flour (fried glutinous rice flour) moderate amount
Methods:
1, in a bowl pour milk, powdered sugar, salad oil and mix well
2, pour glutinous rice flour, sticky rice flour, clarified flour. Stir well to become a thin batter
3, stirred thin batter to stand for 30 minutes, and then into the steamer, high heat steaming 15-20 minutes can be steamed
4, steamed batter, with chopsticks vigorously stirred until smooth. Then wait for it to cool down, it is the icy skin
5, after cooling (if you are in a hurry, you can not wait until completely cooled, not hot hands can be. But completely cooled better operation), the ice skin into 40 grams of a, bean paste filling into 30 grams of a. In the hands of a little cake powder to prevent sticking, and then the ice skin in the palm of the hand flattened, put a piece of bean paste
6, with the ice skin to the bean paste wrapped up, and slowly pushed up, until the bean paste all wrapped up, close
7, in the mold sprinkled with a little powder, so that the powder evenly adhere to the mold wall, and then pour out the excess cake powder. This will make it easier to take off the mold. Then put the wrapped iced dough into the mold
8, compacted with the palm of your hand
9, knock the mooncake mold hard, and then pour it out, the iced mooncake is ready
10, do a good job of the mooncake into the refrigerator, chilled overnight, you can eat it
Tips
1, iced mooncake texture comes more from its "ice skin". In order to create a beautiful and delicious icy skin, three different kinds of powder are needed, which are described as follows: ? * Glutinous rice flour, that is, glutinous rice ground into powder, is also the most common of the three types of powder. We do dumplings with it.? * sticky rice flour, many people think that sticky rice is very sticky rice, in fact, just the opposite, here the sticky is "not sticky" means (the Chinese language of the profound ah), it belongs to a kind of rice. Of course, because of regional differences in some places, "sticky rice" refers to sticky rice, so please note that the "sticky rice flour" is a type of rice flour, you can use ordinary rice flour instead. Its purpose is to reduce the stickiness of the icing - you don't want your iced mooncakes to taste like glutinous rice balls, do you?) *Clarified noodles, also known as wheat starch and ting flour. When cooked, it is transparent, and our common crystal dumplings are made of it. Adding clarified noodles to the ingredients of icy skin can make the skin look more crystalized, transparent and beautiful. 2, the ratio of skin and filling of icy mooncake is not as strict as that of Cantonese mooncake, if you like the texture of icy skin, you can make mooncake with the ratio of skin and filling of 4:3 according to my previous introduction. You can also reduce the ratio of icing, such as 3:4, or even 3:7. However, if the icing is too thin, one is not good to wrap, the filling is easy to leak out, and the other is that it looks like you can clearly see the filling inside, not so beautiful. ?3, the reason for using salad oil in the ingredients of the ice skin is because it is light in color and tasteless, and will not spoil the texture of the ice skin, nor will it make the ice skin look yellow. You can also use corn oil, sunflower oil, etc., but, never use peanut oil, olive oil and other heavy flavor oil Oh. 4, cake flour is fried glutinous rice flour, the main role is to prevent sticking. You can put the raw glutinous rice flour in the pan with low heat fried, fried until slightly brown on it. You can dip a little taste after copying, no raw flour flavor means cooked. 5, when the ice moon cake is just done, the texture is a little sticky. After putting it in the refrigerator for one night, the texture will be very good. Some recipes produce mooncakes that just taste good, but become very hard after a night in the refrigerator, which is not desirable. ?6. Iced mooncakes must be kept refrigerated. It can be kept for about 3 days. If you want to keep it longer, you can put it in the freezer. Thaw it in the freezer before eating. ?7, After steaming the iced skin, add a little coloring to the iced skin to create stylish iced mooncakes in a variety of colors haha.
Silky Mocha Pudding
Ingredients: ?
Dark Chocolate 120g Pure Instant Coffee 8g Milk 270g Sugar 25g Egg Yolks 4
Vanilla Extract 1/2 tsp (2.5ML) Rum 2 tsp (10ML)
Method:
1, Coffee Powder, Milk Pour into Milk Pan
2, Egg Yolks mixed with Sugar and beaten with electric whisk until the yolks become lighter in color and bulky. The egg yolks become lighter in color and puffy in volume
3. Heat the milk pan in the first step, stirring until the coffee powder is completely dissolved. Continue heating until the milk comes to a gentle boil
4. Whisk the eggs with a whisk while slowly pouring in the milk from the third boiling step (pour slowly so that the milk and yolks are well mixed and the yolks don't get scalded). When the milk is finished, add the vanilla extract and stir well into the custard
5. Sift the custard through a sieve and pour it back into the saucepan
6. Chop the dark chocolate into small chunks and set aside
7. Heat the saucepan in the fifth step over a low heat, stirring constantly until the custard starts to thicken. Use a wooden spoon or spatula to stir, lift the wooden spoon/spatula, the custard can hang on a thin layer on the wooden spoon, it is ready (this step is the key, see the first TIPS)
8, to reach the right consistency, immediately turn off the heat and pour in the chocolate, stirring constantly until the chocolate is completely melted
9, melted chocolate mixture into the rum
10, Stir again to make the mocha pudding mixture. Put the mocha pudding liquid into a pudding bottle (or a small ramekin) and place it in the refrigerator overnight, then serve after it solidifies
Tips
1. The key to making silky-smooth pudding lies in the process of heating and boiling the custard. Before adding the chocolate, we cook the thick custard, generally known as "custard", which is very important that the temperature does not exceed 85 ℃. Once the temperature is too high, the water will separate from the protein and the custard will appear rough and granular, so the pudding will not be silky smooth. When cooking, use a spatula to pick it up, if a thin layer hangs on the spatula, it is ready, please turn off the heat immediately and pour in the chocolate pieces (note that although the word "thick" is used in the steps, the cooked custard will not be too thick, do not try to cook it too thick oh).
2. This recipe doesn't use a lot of sugar. Dark chocolate has its own sugar content, and the sweetness of the dark chocolate you use will determine the sweetness of the finished product. If you are using dark chocolate with high cocoa content and low sweetness, you can increase the amount of fine granulated sugar appropriately to prevent the finished product from being too bitter.?
3, coffee powder need to use pure instant coffee powder, do not use the added sugar and creamer coffee powder. You can also omit the coffee powder to make a smooth chocolate pudding.
4, this pudding, 4 ℃ to eat the best taste, so, before eating, please keep refrigerated Oh.