Cake slices and cake edges:
3 egg yolks, 12g fine sugar, 3 egg whites, 4g fine sugar and 9g low-gluten flour
Edge decoration:
Appropriate amount of pistachios and powdered sugar
Strawberry Mu Si material: 2 pieces of gelatin tablets (5g each), strawberry 2g
whipped cream 15g, fine sugar 2g
Decoration:
cyan red strawberry, cherry, rose and two kinds of flowers and stamens whose names have been forgotten, mosaic/rose leaves, violin cards, ribbons, etc. . . Practice:
1) Make strawberry Mu Si: cream cheese +5g fine sugar and heat-insulated water, and stir evenly.
2) Add yogurt and mix well.
3) Soak the gelatin tablets in ice water until soft, then take them out and drain the excess water.
4) Add the softened gelatin tablets into the boiled milk and stir until it melts; Then pour the milk gelatin solution into the cheese in step 2.
5) Wash strawberries, remove pedicels, cut into pieces, put them into a blender, add a little water (except for the formula, strawberries are not easy to break, just add a little water to break them), and mash the strawberries into mud.
6) add the crushed strawberry pulp into the mixing basin and mix well.
7) Beat the whipped cream and +2g fine sugar until it is thick, add it into a mixing basin and mix well. (I didn't beat it, but I poured the fresh cream directly. It turns out that I should beat it. Mine is a little thin. I shouldn't be lazy. Don't be like me, beat it ~ ~), so the strawberry Mu Si paste is ready and stored in the freezer.
8) making cake slices and edges: separating egg yolk and egg white, and beating egg yolk with +2g fine sugar until thick.
9) Add the fine sugar to the egg whites in three times, and beat until it can form a hook. 1) Pour the egg yolk paste into the egg white and mix evenly with a rubber scraper.
11) sift in the low-gluten flour twice, and mix it evenly with a rubber scraper, and no dry powder can be seen at all.
12) Use a .5cm-1cm round flower nozzle to obliquely extrude several vertical bars on the non-stick mat, the height is about 6.7cm, and the width can be flexibly controlled according to the width of your own baking tray. These vertical bars should be enough for the edge of your mold.
13) Squeeze or directly pour 2 round batter on another baking tray, which should not be too small, especially one of them, and it should be enough for the bottom of the cake, remember.
14) After baking, according to the size of the mold and your idea, cut the peripheral edge to an appropriate height. Generally, the mold is cut to about 4cm.
15) A heart shape is also carved with a mold.
16) It's best to put the mold on a hard board, and then spread a layer of plastic wrap or something like that. The cake is divided into two pieces around the inside of the mold first, and there should be no gap at the joint ~ ~ ~ Because the edge occupies a certain space, the heart shape we just carved with the mold must be big, so we need to trim it smaller with scissors, but we can't cut it hard to avoid being too small and slightly larger.
17) Pour Mu Si paste to half of the mold, and then lay a smaller heart.
18) finally, fill the mold with Mu Si paste, smooth the surface and refrigerate for one night. The next day, blow around with a hair dryer and demould carefully.
What's the difference between Mu Si cake and ordinary cream cake? The production technology of pure Mu Si cake is very exquisite and complicated: it is cooked with gelatin condensed whipped cream or other ingredients (sesame or coffee, etc.), and the cooked paste is poured into a mold, frozen and demoulded. The special production technology makes Mu Si cake different from ordinary cream cake: 1 degrees Celsius is its best edible temperature, and with rich and varied tastes, it is full of pleasure to take a bite, just like eating soft and sweet ice cream, tasting it and remembering it for a lifetime. Compared with fresh milk cake, Mu Si cake is a low-sugar and low-fat dessert, which relieves the worries of women who love beauty. What's the difference between Mu Si and cake? Mu Si originally belonged to a kind of dessert like pudding, while Mu Si was softer than pudding and Bavarian, and the product melted in the mouth. Except for chocolate Mu Si, most fancy styles in Mu Si are named after different fruits or fruit juices. The biggest difference between Bavarian and Bavarois is that the protein, egg yolk and whipped cream in the formula must be mixed with sugar separately, and then mixed together to mix well, so the texture is softer. The jelly used in Mu Si is also animal glue (gelatin), so it needs to be stored at low temperature.
A typical cake is baked. Cake materials mainly include flour, sweetener (usually sucrose), binder (usually eggs, which vegetarians can replace with gluten and starch), shortening (usually butter or margarine, and cakes with low fat content will be replaced with concentrated juice), liquid (milk, water or juice), essence and starter (such as yeast or baking powder). Strawberry Mu Si Cake Strawberry Mu Si Cake
Material (6 inches):
15g of strawberry filling; 1 teaspoon of gelatine powder; 3 tablespoons of hot water; 1 tablespoon lemon juice; 25 grams of whipped cream; 35 grams of sugar; 2 pieces of cake; Appropriate amount of strawberries;
Strawberry mirror material:
Strawberry 15g; 25 grams of hot water; 1 grams of sugar; 1 teaspoon of gelatine powder;
Production:
1. Heat gelatin powder and hot water until gelatin dissolves, add lemon juice and mix with strawberry stuffing;
2. Beat the whipped cream with sugar and mix well;
3. Take a piece of cake at the bottom of the mold, cut the strawberries in half (take a proper amount of diced strawberries), surround the mold, pour half of the stuffing and sprinkle with strawberry granules;
4. Put another piece of cake, pour the remaining stuffing and spread it flat in the refrigerator;
5. Prepare strawberry mirror: beat strawberries into mud, and mix them with hot water, sugar and gelatin powder.
6. pour the strawberry mirror on the surface and put it in the refrigerator until it solidifies, and then demould it. Chocolate Mu Si Cake (1) Cocoa Qifeng: Ingredients: 5 eggs (egg yolk separated), 9+2g sugar, 8ml water, 7g sunflower seed oil (or other tasteless salad oil), 6g low flour, 3g cocoa powder and 1 tsp lemon juice. Practice: 1. Beat egg yolk, oil and water together at low speed until coarse foam, sieve in low-powder cocoa powder and 2g sugar, and cut and mix evenly; 2. Beat the protein until it is rough, and add 9g sugar and lemon juice at a time until it is hard to foam; 3. Add 1/3 egg white into the egg yolk paste, then pour it back into the egg white and cut it evenly; Pour into the baking mold and gently shake it twice; 4. Preheat the oven at 165 degrees and bake at 15 degrees for 45-5 minutes; 5. After the cake is cool, demould it, cut it around properly, and slice it into 2 pieces of cake blanks with a thickness of about 1cm. (II) Mu Si stuffing: Material: gelatin powder 1g milk 1g sugar 3g whipped cream 25ml dark chocolate 1g lemon juice 1 tsp. Practice: 1. Stir the gelatine powder into cold milk properly, add lemon juice (to remove the fishy smell of gelatine powder), and stir evenly with insulated water until there are no obvious particles; 2, whipped cream until 6-7% fat, that is, thick paste can flow; Dark chocolate is melted by insulating water; 3. Quickly add the fish glue milk into the whipped cream and stir it quickly while pouring; Then pour in the melted chocolate and mix well to form mousse stuffing; 4. Put a layer of cake blank in the cake mold (Mu Si circle), pour in the Mu Si stuffing, add another layer of cake blank, pour in the Mu Si stuffing, smooth the surface, and then put it in the refrigerator for one night. Finally, sprinkle with cocoa powder and simply decorate it. The cold and silky Mu Si has a rich chocolate fragrance ~ The cake body is a double-layer cocoa hurricane, and the taste of the soft cake and the silky Mu Si is really great ~ Cut and see the layering of the cake and Mu Si ~