The cool summer on the tip of the tongue - pumpkin mousse cake

The cool summer on the tip of the tongue - pumpkin mousse cake

Overview

My mother has been in a bad mood these past two days, and she is a little angry because of me. My mother loves pumpkin the most, so to divert her attention, I made this pumpkin mousse to show my love. Children who are afraid of high salt and sugar may wish to consider this healthy and low-fat pumpkin mousse. The taste is not sweet, very delicate and smooth, and it is cool and refreshing after being refrigerated for several hours, with a faint sweetness of pumpkin. I am a person who loves desserts. For me, as long as I have dessert to eat, I can feel happy no matter how depressed I am. My friends always say that eating so many sweets will make me fat without dying. Although I am not as fat as desserts, I can't achieve the skinny effect. My family doesn't like greasy cream cakes very much. After two bites, I feel like my throat is clogged and I can't breathe. I prefer refreshing mousse cakes. I like mousse cake because it is simple enough. As long as you have time, you don’t have to worry about whether the cake will collapse or explode. The ingredients for this pumpkin mousse are very simple. It is different from the mousse with thick cream in dessert shops, and it is also good for your health.

Tags

Ingredients

Steps

  1. Mousse liquid material

    The cool summer on the tip of the tongue - pumpkin mousse cake step 1

  2. inch chiffon cake ingredients

    The cool summer on the tip of the tongue - pumpkin mousse cake step 2

  3. Separate the egg yolks and egg whites, and beat the egg whites three times, adding 20g of sugar each time until the egg whites can form curved corners without beating. Then put the whipped egg whites in the refrigerator and set aside. Then add 30g of white sugar to the egg yolks and lightly beat them with a whisk. Do not beat

    The cool summer on the tip of the tongue - pumpkin mousse cake step 3

  4. Add 40g olive oil and 40g milk to the beaten egg yolks and stir evenly. Add sifted flour to the egg yolk mixture and mix evenly with a rubber spatula. Pour 1/3 of the beaten egg whites into the egg yolk paste, use a rubber knife to gently mix the egg whites and egg yolk paste evenly, then pour all the egg yolk paste into the bowl containing the egg whites and mix evenly. Pour the mixed cake batter into the mold, hold the mold with your hands and shake it twice on the table to knock out the big air bubbles inside

    The cool summer on the tip of the tongue - pumpkin mousse cake step 4

  5. Put it into the preheated oven, heat up and down, 170℃, about 45~50 minutes

    The cool summer on the tip of the tongue - pumpkin mousse cake step 5

  6. After taking out the baked cake, turn it upside down to cool immediately, then unmold it and cut it into a piece for later use

    The cool summer on the tip of the tongue - pumpkin mousse cake step 6

  7. Peel and steam the pumpkin

    The cool summer on the tip of the tongue - pumpkin mousse cake step 7

  8. Put it into a food processor and puree the pumpkin

    The cool summer on the tip of the tongue - pumpkin mousse cake step 8

  9. Add appropriate amount of sugar and 100g milk and mix well

    The cool summer on the tip of the tongue - pumpkin mousse cake step 9

  10. Soak the gelatine tablets with 50g of milk, heat it over water to form a solution, pour it into the pumpkin puree and mix well

    The cool summer on the tip of the tongue - pumpkin mousse cake step 10

  11. Place the cake slices into the bottom mold

    The cool summer on the tip of the tongue - pumpkin mousse cake step 11

  12. Pour the pumpkin puree into the cake mold and refrigerate for a few hours

    The cool summer on the tip of the tongue - pumpkin mousse cake step 12

  13. Add QQ sugar to water and heat until melted

    The cool summer on the tip of the tongue - pumpkin mousse cake step 13

  14. Pour the QQ sugar solution on the surface of the frozen pumpkin mousse, then place it in the refrigerator until the mirror surface freezes, then unmold

    The cool summer on the tip of the tongue - pumpkin mousse cake step 14

  15. When demoulding, use a hair dryer to blow around the mold first. This will make it smoother

    The cool summer on the tip of the tongue - pumpkin mousse cake step 15

  16. Cutting mousse has always been my weakness before. This time I boiled the knife with boiling water before cutting, and it turned out much smoother

    The cool summer on the tip of the tongue - pumpkin mousse cake step 16

  17. Baking can warm your heart and make your temperament docile. Since I fell in love with baking, I rarely lose my temper

    The cool summer on the tip of the tongue - pumpkin mousse cake step 17