Peach harvest season, a variety of peach desserts popped up one after another, but still this peach mousse is the most impressive, the practice is not only simple, every bite is the taste of happiness ~

Raw materials: low gluten flour, egg yolks, egg whites, large peaches, cream cheese, sugar, milk, corn oil, sugar, lemon, yogurt, giardiniera tablets, Light cream, salt, lemon juice, water, granulated sugar.

Practice steps:

Step 1, the cake base: egg yolk paste ~ 40 grams of milk 40 grams of corn oil 40 grams of gluten flour 40 grams of salt 1 gram Egg yolks 4 Egg yolks folded frosting ~ 4 egg white a few drops of lemon juice 40 grams of granulated sugar, or the base of the cookies: Digestive cookies 80 grams of butter 40 grams of sugar candied peaches: a large peach water 200 grams of sugar 60 grams of half a lemon mousse paste: cream cheese 150 grams of yogurt 50 grams of gilly, lemon juice, water, Guylidon slices. Cheese 150 grams of yogurt 50 grams of giletto flakes 10 grams of light cream 150 grams of sugar 15 grams of peach mirror: candied peach liquid 150 grams of giletto flakes 5 grams Sandwich: candied peach diced appropriate amount of surface decorations: light cream 50 grams of fine

Step 2, choose the color of the reddish peach, wash the skin peeled off, the flesh cut into small dices.

Step 3: Put the sugar and water in a saucepan and cook until the sugar melts, put the diced peaches in and cook until it boils, then put the skin of the peaches in and continue to cook.

Step 4: Cook until the diced peaches are soft and the peach skins are light in color, let them cool and put them in a container, and refrigerate them overnight so that they come out with a beautiful peach juice color.

Step 5: Prepare chiffon cake slices with some of the ingredients.

Step 6: Fully emulsify milk and oil, add low gluten flour, salt and mix well, separate egg yolks and egg whites, put egg yolks into the batter, and egg whites with lemon juice and set aside.

Step 7, the yolk paste stirred well, the egg white in three parts with sugar whipped to a curved hook.

Step 8, egg yolk paste and meringue together and mix well, pour into the Sannen gold plate.

Step 9: Bake in a preheated oven at 150℃ for 18-25 minutes.

Step 10: Bake the cake slices and cut out rounds with a six-inch mousse ring.

Step 11: Place a mousse spacer underneath the mousse circle and put the cake slices in it.

Step 12: Soften the cream cheese at room temperature and beat it until smooth.

Step 13: Add 10 grams of softened giardiniera to the yogurt and microwave for 20 seconds, stirring smoothly.

Step 14: Add 10 grams of yogurt to the softened gelatin sheets and microwave for 20 seconds, stirring smoothly.

Step 15: Whip the light cream with the sugar to six points, pour into the cheese paste and stir until smooth.

Step 16: Separate the pulp and juice of the candied peaches and set aside, pour half of the mousse batter first, plus a layer of diced candied peaches.

Step 17: Pour the other half of the mousse paste, smooth the surface, clean the edges and send it to the refrigerator for 1 hour.

Step 18: Strain out 150g of the candied peach juice, take 50g and add 5g of the soaked custard slices, ding it in the microwave for 20 seconds, then mix it with the remaining 100g of peach juice, and slowly pour it over the mousse cake.

Step 19, continue to refrigerate for 3 hours, use a hair dryer to blow slowly around the mousse ring until you can pull out the mousse ring, pay attention to observe, do not blow the mousse melted, the surface of the surface according to personal preference to do a little decoration.

Tips:

1, the bottom of the cake can be replaced with cookies, digestive cookies 80g, 40g of butter, digestive cookies crumbled into the liquefied butter and mix well, put into the mold compacted, frozen for 30 minutes; 2, there is no mousse ring can be used in place of the six-inch chiffon molds; 3, there is no hairdryer can be replaced with a hot towel; 4, yogurt to use thick, the text with a Mosley Ann! The original yogurt used in the article is Mosleyan. Thank you for providing the recipe for non-children