First in a bowl of egg whites in three add sugar for whipping, and then prepare a bowl of egg yolks and milk, salad oil and mix well, and then sift in the low gluten flour, evenly mix the egg whites and egg yolks all mixed together. Baking pan with greaseproof paper, first spread the cake batter in the baking pan oven 170 degrees, bake for about 15 minutes, put the custard soften in the milk, microwave for 20 seconds until all melted, light cream with lychee juice concentrate gently whisked, stirred into the milk. The strawberries are washed and cut in the center, with the tails removed.
Prepare a mousse mold, press out a slice of cake on top of the cake, and press out a small slice of cake. Lay out the cake slice and arrange the strawberries inside the mousse mold, pour in the milk paste that you just made and then put on the small cake slice. Pour the milk mixture on top and put a cake slice on top. Finally, pour the mousse paste all over and scrape it flat, then put it into the refrigerator to chill. Puree the strawberries in a blender, add the sugar, add the gelatine slices and heat in the microwave for a few seconds until completely melted, stirring well. Pour it into the mousse and put it in the fridge to chill, the delicious mousse cake is ready.
The second preparation chiffon cake six inches, mango meat 250 grams, 40 grams of sugar, 10 grams of giletto, 250 grams of light cream, pineapple flavored fudge 25 grams, orange juice three spoons. First, cut the chiffon cake into three slices and make it the same size as the mold. Soak the slices in water to soften, puree the mango meat, add granulated sugar and mix well, then add the slices and mix until melted. Whip the cream in a bowl, add the mango puree and mix well. Put the cake on the bottom of the mold and pour some mango puree on it, then put the cake slices on top of the mango puree and put it into the refrigerator to chill for about four to six hours.
Melt the fudge and oranges in a container of water and pour it over the cake, put it in the refrigerator again for half an hour or so, and then decorate it with fruits, and the cake is ready. The third is to prepare a six-inch chiffon cake, one hundred and fifty grams of mashed purple potatoes, 200 grams of yogurt, 30 grams of powdered sugar, 20 milliliters of light cream, two slices of giardiniera, 40 grams of milk. Wash the purple potatoes and steam them for twenty minutes, remove the skin and put them into a bowl and crush them into a puree. Put the sweet potatoes, yogurt and powdered sugar into a blender and puree.
Cut the chiffon cake into three slices smaller than the mold and cut off the skin. First of all, the light cream into the powdered sugar whipped into the purple sweet potato puree mix well, the custard into the water soaking soft, add the milk in the water to melt, and then poured into the purple sweet potato puree in the mix well, the mold on the cake slices and then pour the purple sweet potato puree, and then put into the refrigerator for six hours or so, the delicious purple sweet potato cake is ready. The fourth prepared three eggs, forty-five grams of low-flour, two hundred and twenty grams of milk, twenty grams of salad oil, one hundred and eighty grams of durian meat, two hundred grams of light cream, two slices of giardiniera, sixty-five grams of sugar.
First, add the egg yolks to the sugar and mix well. And then into the milk continue to mix, add corn oil and low-flour again, whisk the egg whites into the sugar continue to whisk, in the egg yolks into some of the egg white whisk evenly, and then pour it into the remaining egg white mix evenly, put into the mold in the preheated oven 150 degrees baked fifty-five minutes or so, bake the cake cooled and cut into pieces of the same size. The durian meat was put into a blender and pureed, and the durian puree was added to the milk and heated until all the pieces were dissolved, then added to the durian puree and stirred well.
Put the light cream into the sugar and whip it all together with a whisk. Cut the cake slices into smaller than the mold, put the bottom and pour the mousse liquid and then pour some in turn, put it in the refrigerator to chill, durian mousse is ready. Fifth first prepare the mousse filling materials dragon fruit one hundred grams, one hundred grams of yogurt, two slices of giardiniera, sugar fifty grams. Mirror the material has fifty grams of dragon fruit, seventy grams of water, twenty grams of sugar, a slice of Gilead. First, beat the red dragon fruit into puree, then add the slices of jellied ding to melt, add the yogurt and mix well. Cut the cake slices into molds small.
Pour the dragon fruit puree into the mold and put it into the refrigerator to chill. Puree the dragon fruits and add the sliced jerry canes and heat over water until melted. In the pour to the top of the mousse, become a mirror chilled for about four hours, and then put a little fruit, mousse is ready. Prepare yogurt one hundred grams, one hundred grams of light cream, twelve grams of fish gelatin powder, sixty grams of crushed Oreo cookies, forty grams of granulated sugar, two grams of lemon juice, forty-eight grams of cold water, forty-five grams of butter. First prepare a mousse mold wrapped in tinfoil, the Oreo cookie crumbs added to the melted butter and stirred well.
Put into the mousse and over compacted into the refrigerator, fish glue powder into the water to melt, yogurt and sugar together and mix well. Whip the light cream, then pour into the yogurt and stir well. Add a little lemon juice and continue to stir and pour in the fish glue powder, mix well and pour into the mousse mold into the refrigerator and refrigerate, come out and then pour on the mirror is done. Homemade delicious mousse cake, easy to do, no longer need to go to the cake store, it is better than the average cake texture soft melt in the mouth, eat a mouthful is simply a full of happiness, today we will introduce to you here