Green Tee Yogurt Mousse Cake
Sponge cake embryo ingredients (with 8-inch mold): eggs - 6, low gluten flour - 125g, sugar - 100g, milk - 60g
Butter - 50g, mousse ingredients (with 6-inch tall mousse ring), light cream - 270g, yogurt - 130g, granulated sugar - 30g, Guylidon slices 50g, mousse ingredients (with 6-inch raised mousse ring), light cream - 270g, yogurt - 130g, granulated sugar - 30g, Guylian tablets - 10g, sunshine rose -Appropriate amount
Practice Steps
1. Separate egg whites and egg yolks and set aside. Mix butter with milk and heat under water to melt and set aside.
2.? Fine sugar added to the egg whites in three parts, beat until the big curved hook, add egg yolks high-speed whisking mix well.
3. Sift in the low gluten flour and mix until no dry powder, pour into the milk butter liquid mix well.
4. Pour into the mold and shake out the air bubbles. Bake at 160 degrees Celsius for 50 minutes or so, then invert and cool, and cut out two slices of the cake.
5.? Cut in half and set aside. Melt the custard over water and mix well with the yogurt.
6. Whip the light cream with granulated sugar until thick and yogurt-like, pour in the yogurt custard and mix well.
7.? Press the cake slice with a 6-inch mousse ring, remove the coloring part of the edge, and put a piece of cake embryo in the mousse ring. Pour some of the mousse mixture into the cake, then fill the cake with the mousse mixture, and pour the mousse mixture over the cake. Put another piece of cake embryo, pour the remaining mousse paste, and refrigerate for about 4~6 hours until solidified, then take off the mold.
8. Top Decoration: Whip the light cream + granulated sugar (the amount of light cream and sugar in the ingredients does not include this) to a laminating state, squeeze it onto the cake with your favorite flower nozzle, and then decorate with green tisane, mint leaves, and flowers.
Tips:
To unmold, remove the bottom tinfoil, run a hair dryer along the mold, and then lift the mold up to release it easily.
To use animal-based light cream