Hot Pot Mousse

Overview

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Tags

• baking
• little fresh
• afternoon tea
• summer recipes
• students
• egg yolk
• low gluten flour
• salad oil
• strawberry puree
• sugar
• whipping cream
• gelatine powder
• lemon juice
• milk
• protein
• salt

Ingredients

Steps

1. 1 Have all materials ready

   

2. 2 Salad oil (31.2g) Milk (26.8g) Cake flour (35.2g)

   

3. 3 Mix well with egg beaters

   

4. 4 Add egg yolk (33.2g)

   

5. 5 Mix well

   

6. 6 Egg white (60g) + sugar (29.2g) salt (1 pinch) lemon juice (1 drop)

   

7. 7 Beat until there are obvious textures

   

8. 8 Put one-third of the meringue into the egg yolk batter

   

9. 9 Stir until marbled

   

10. 10 Then add the remaining amount in 2 portions and mix well

    

11. 11 Pour into baking pan

    

12. 12 Bake at 190° for 12~14 minutes

    

13. 13 Cut the baked cake into 3cm squares and lay them on the bottom of the mold

    

14. 14 Heat the fruit puree (49.2g), add the prepared gelatin (2.8g) and slowly melt it

    

15. 15 melt slowly

    

16. 16 Whipping cream (91.6g) Sugar (20.8g)

    

17. 17 Beat until about 60%

    

18. 18 Add the blended strawberry puree

    

19. 19 Mix well

    

20. 20 Pour a layer of strawberry mousse into the mold with a layer of cake base

    

21. 21 Then put another layer of cake embryo

    

22. 22 Apply another layer of mousse

    

23. 23 After squeezing, put it in the refrigerator for about 30 minutes

    

24. 24 While waiting, you can cut some of your favorite fruits

    

25. 25 Just decorate