1. Crack the egg whites and yolks into two separate buckets. Add the sugar to the egg yolks, beat in one direction with a cake brush, beat until thickened and floated on the strength, the same way the egg white also beat floated, poured into the yolks, to be poured while stirring. Pour into the egg yolks, stirring as you pour. Add the semolina through a sieve and slowly whisk into the egg batter. Then add the boiling cream and flavored water to the cake batter and stir gently.
2. Take 30 cake molds (tin round mold or flower mold can be), grease or mat greaseproof paper, and then the cake paste were poured in the mold on the cage steam about 5 minutes or so that is cooked, under the cage knocked out, the center of the point of a red dot that is.?
[1]?
Method 2
1. Add the eggs to the powdered sugar, mix with a whisk to make foamy, if the temperature of the eggs is too cold, the temperature can be used forty degrees c warm water, it is easier to make a fluffy and elastic, delicious cake.
2. Add the sifted low-flour flour to the ingredients in 1, and mix well with a wooden ladle.
3. Pour the melted milk and cream into Ingredient 2 and mix quickly. If you don't mix it enough, it will make the cake have big bubbles and rough texture. If you mix it too much, it will make the cake harden and have no bubbles
4. Pour the ingredients of Ingredient 3 into the cake model and bake it in 180 degree oven for about 30 minutes.
Raw materials: 100 grams of light cream, 400 grams of strawberries, a piece of cake blank (1 cm thick, about the size of the bowl ready to do mold), 15 grams of gelatin, sugar. Method:
1. Prepare a large bowl and line the inside with plastic wrap so that it fits perfectly with the inside of the bowl. In the plastic wrap lay a
layer cut in half of the strawberries, the rest of the strawberries chopped and spare;
2, pour the light cream into a large bowl (preferably stainless steel or enameled such as unbreakable bowls), add the right amount of sugar, with a whisk, slightly stirred until the light cream is porridge-like; add the crushed strawberries, and continue to stir to the extent that after lifting the whisk, the light cream can slowly fall;
3, put the gelatin in a small bowl, add 80 ℃ hot water and stir well, to be slightly cooled, pour into the light cream and stir well, that is, for the mousse filling;
4, pour the mousse filling into the prepared bowl, the cake blank over the top of the mousse filling, with the hand on the surface of the light pressure, so that the mousse filling and the cake blanks adhere;
5, into the refrigerator for more than 2 hours, remove the bowl upside down, so that the cake out of the
Review: fresh strawberries with creamy filling, the taste is naturally unusual, homemade can be adjusted according to their own preferences mousse cake can also be less sugar and low-fat, even if it is to lose weight girls can also be assured of boldly eat it.
Yogurt Mousse Cake
Method:
Yogurt Mousse Cake
1. Put all ingredients (except whipping cream and sour milk) into a mixing bowl, and blend with a blender until smooth (about 3 minutes).
2. Then add the whipped cream or sour milk and blend on high speed for about 5 minutes.
3. Add the appropriate amount of filling ingredients and then rub with your hands until well blended.
4. Then place them on a cookie or cake.
5. Put them in the refrigerator (2-4°C to cool down to a gelatinous consistency) for about 2 hours.