Welcoem to posts!!
in the future - u will be able to do some more stuff here,,,!! like pat catgirl- i mean um yeah... for now u can only see others's posts :c
Fluffy cake paired with rich matcha cheese and sweet and sour lime cheese
🌈Ingredients:
Cake base:
Milk 27g
Corn oil 27g
Low gluten flour 40g
2 eggs
30g sugar
few drops of lemon juice
Cheese paste:
Light cream 140g
45g white sugar
Cream cheese 190g
gelatine tablets 5g
Matcha powder 3g
Milk 10g
7g lime juice
Appropriate amount of lime zest
🌈Method:
1）Milk + corn oil stir until emulsified, sift in low-gluten flour and stir well, add 2 egg yolks and stir until smooth, add lemon juice and white sugar to egg whites and beat until they are hook-shaped, take 1/3 of egg whites and stir evenly in the egg yolk paste, then pour back into the remaining egg white paste and mix well, pour into the baking tray, preheat the oven in advance, and bake at 150 degrees for 20 minutes.
2）Whip whipped cream + white sugar until the consistency of yogurt, whip softened cream cheese + melted gelatin liquid evenly, pour whipped whipped cream into cheese paste and stir evenly, mix milk + matcha powder evenly, take 130g cheese paste and add matcha liquid and stir evenly, pour the remaining cheese paste into lemon juice and stir evenly for later use.
3）After the cake is out of the oven and cooled, use a mold to press out cake slices and put them into the mold. First squeeze in a layer of matcha cheese paste and put it in the refrigerator to freeze and solidify for about 15 minutes. Then squeeze in the lime cheese paste. Refrigerate and solidify for about 2 hours, then remove from the mold and sprinkle lime zest on the surface.
6 - 0
青提酸奶慕斯蛋糕 | Green grape yogurt mousse cake
step:
• Crush 70g digestive biscuits + 35g melted butter, stir evenly, pour into a 6-inch mold and spread evenly, then refrigerate to harden. (can be hardened within half an hour)
• Heat 50g of milk within 45-60 degrees, melt 10g of gelatin sheets soaked in ice water in advance, stir well and set aside.
• Beat 200g cream + 14g caster sugar until it resembles textured yogurt, add 150g yogurt and stir evenly, then add the milk gelatin liquid that was previously reserved and stir evenly. Pour into the mold and freeze in the refrigerator for 30 minutes.
•Wash the green stems, remove the tail and set aside. (without water accumulation), spread on the surface of the frozen mousse.
•200g or 230g Sprite (heated over water to about 45-60 degrees) + 10g gelatine sheets soaked in ice water, stir to melt, let cool, then pour into a mold, and refrigerate for 4 hours.
•Use a hot towel for about half a minute before removing the film. The finished product will look better after the film is removed.
6 - 0
Hello, my name is A Jiao. I want to preserve and share warm moments of cooking at home. Hope you like it ~ That's it for now, let's eat first.🍰