Materials: (6-inch mousse)
Cake bottom 2 pieces, mango flavor mousse Powder 100g, water 200g, light cream 200g, sugar 10g, blueberry jam 20g, cherry dozen.
Practice of cherry Mango Mousse
1: Whisk the cream with sugar for 7,8 minutes, heat the water to 60 ℃, pour in the mousse powder and stir well. After cooling, add the cream and stir well to form a mousse paste.
2: Place a mousse ring in a flat plate and a piece of cake at the bottom.
3: Pour in 250g of mousse paste.
4: Put another piece of cake in the bottom.
5: Pour in the remaining mousse paste.
6: Refrigerate for 4 hours, draw a circle with a knife, then blow a few circles with a hair dryer, demould.
7: Cut into squares, spread blueberry sauce and garnish with cherries.
PS: I forgot the steps of whipping cream and mousse..
Method of cake bottom:
Cake body: 8 protein, 8 yolks, 130g sugar, 120g water, 80ml salad oil, a little vanilla extract, 140g low gluten powder, 2 tsp starch.
1: The protein and yolk were separated.
2: Mix salad oil and sugar 40g.
3: Stir until there are no particles.
4: Add low flour.
5: Mix well.
6: Add the yolk.
7: Mix well.
8: Add salt and 20g sugar to the protein.
9: Electric egg beater low speed mixing, add white vinegar.
10: When the protein is thick, add 20g sugar. When there is a grain, add the remaining 20g sugar. If there is a curve, it means it will be better soon.
11: The appearance of an upright tip completes the protein paste.
12: Take a small half of the egg white paste into the yolk paste.
13: Mix evenly from bottom to top with a rubber scraper.
14: Pour all the batter into the remaining protein batter and mix well again.
15: Pour into the baking pan and bake at 180 degrees for 15 minutes.