How to make a mirror layered mousse cake, how to make a mirror cake

Red yeast cake slices are pressed with mousse molds to create the bottom cake slices.

1. Soak gelatin powder in water for 5 minutes.

2. Break the strawberry mixer and add 30 grams of grain to block evenly.

3. Add 20 grams of light cream and beat until 6 percent of the lines can flow, and put it in the refrigerator for later use.

4. Heat and melt the soaked gelatin powder in the microwave for 15 seconds and dry to room temperature.

5. Pour the dried gelatin solution into the strawberry paste and mix well, then pour in the whipping cream, stir quickly, and pour it into the mousse ring.

6. Put it in the refrigerator and cool it for 15 minutes until the mousse layer solidifies.

1. Soak gelatin powder in water for 5 minutes.

2. Add 30 grams of yogurt to the grain.

3. Add 20 grams of light cream and beat until 6 percent of the lines can flow, and put it in the refrigerator for later use.

4. Heat and melt the soaked gelatin powder in the microwave for 15 seconds and dry to room temperature.

5. Pour the dried gelatin solution into the yogurt and mix well, then pour in the whipping cream, stir quickly, and pour it into the mousse ring.

6. Put it in the refrigerator for 4 hours, preferably overnight.

1. Soak gelatin powder in water for 5 minutes.

2. Rinse the red yeast powder with hot water, stir well, and let cool.

3. Heat and melt the soaked gelatin powder in the microwave for 15 seconds and dry to room temperature.

4. Mix the red yeast water and gelatin water, stir well, and pour into the mousse ring.

5. Put it in the refrigerator for 1 hour and the mirror can solidify.

There are many ways to make cakes, you can go to school to learn about it, if you make it yourself at home, it is better not to go to a professional school to learn systematically!

Mirror cake preparation steps.

1.Spread butter on the inside of the mold and sprinkle a thin layer of low-gluten flour so that it is easy to remove the mold when baking.

2.Preheat the oven to 170 degrees.

3.Butter softened at room temperature, add sugar in three portions, beat until whitish, no particles.

4.Add the chocolate sauce and cocoa powder and stir to combine.

5.Add the eggs one by one and beat evenly. Melt the ground coffee in hot water and pour it into the chocolate liquor.

6.Sift the self-rising powder, pour it into the chocolate syrup in batches, slowly turn it over and mix well, do not mix in circles.

7.Pour the flour paste into the cake mold until it is 7 minutes full, if there is excess flour paste, you can prepare a few high-temperature resistant paper cups in advance, and also fill it until 7 points full.

8.Put together in the oven, bake at 170 degrees for 1 hour, remove and demold.

9.After cooling, prick some small holes on the surface of the cake with a toothpick, drizzle with Baileys liqueur, and set aside.

10.Mirror Chocolate Sauce: Whipped cream to dissolve coffee quickly, turn off the heat immediately after bringing to a low boil, pour in the chocolate chips and stir until melted.

11.When everything is cool and thickened, the bridge shouts and slowly drizzles over the chocolate cake. Spread a few slices of almonds on top of the cake and sprinkle with powdered sugar.

1. If there is no "Hershey" chocolate sauce, Kemin Stove Ye chops 150 grams of dark chocolate and replaces it after melting in water. At this time, it is recommended to increase the amount of sugar by about 30 grams.

2. After putting in the flour, stir it lightly to avoid gluten. Self-rising flour is the steamed bun and steamed bread flour sold in the supermarket.

3. If there is no Baileys, you can use other foreign wines such as brandy and rum wine instead. If you are not particularly fond of alcohol, you can do it without it.

4. After the mirror chocolate sauce is cooled, put it in the refrigerator for 10 minutes (up to 10 minutes, it will solidify after a long time), so that it will be thicker and thicker on the surface of the cake. Make sure the cake is cold when drizzling.

5. Sprinkle powdered sugar before eating, otherwise it will melt after a long time and affect the decorative effect.

6. This cake can be stored in the refrigerator for about a week, and if you take it out half an hour before eating, the taste will be softer.

7. The excess mirror chocolate sauce can be refrigerated, coagulated and smeared on cakes and bread to eat, and will not be wasted. You can microwave it, make a pulp, and pour it on top of ice cream to eat.

Can the cake shine brightly? It turned out to be a mirror cake! Take the tutorial away.

Lime cheese mousse: Oreo crushed 150 g butter to taste cookie base. 150 grams of cheese, 88 grams of milk, 100 grams of yogurt, 15 grams of lime juice, 100 grams of sugar, 7 grams of gelatin, 350 grams of whipping cream.

Milk and sugar are boiled until saccharified. Beat the cheese and yogurt evenly, add the gelatin and cheese yogurt in the milk syrup and stir well. Whisk the whipping cream and add the lime juice and stir well.

Mix the butter and biscuits well, pour them into a bowl and spread them evenly on the bottom of the bowl. Pour in the mousse paste. Refrigerate until solidified.

Lime zest 2 sugar 50 g, water 120. Gelatin 10 grams. After the sugar and water are boiled, let cool a little, add the lime zest, and then add the gelatin slices.

Lime peel to a grater. Once the mousse paste has solidified, pour it inside. It can be eaten after coagulation.

Preparation of mirror mousse cake.

Material: Main material. Juice 100cc

25g coconut flour

Preparation of mirrored mango mousse cake.

1.Gelatin slices are first soaked in ice water.

2.Squeeze out the water and add 100cc of heated juice and stir well.

3.Pour into prepared molds and refrigerate for later use. That's the mirror part.

The mousse mold is padded with a fresh-keeping mold in advance.

4.Mix the whole egg, egg yolk, coconut flour, caster sugar and low flour.

5.And beat with a whisk until well mixed.

6.Mix 90 grams of egg whites with 30 grams of caster sugar.

7.And send it away.

8.Take half of the evenly mixed 5 and pour it into step 7 and stir well.

9.Add the sifted powder and mix well. Finally, add 9 to 5 evenly;

10.Place the batter in a piping bag and squeeze it in a spiral shape into a round shape of one size each (depending on the desired size).

Bake for 20 minutes to make the desired sponge cake.

12.Whipped cream through ice water.

13.Hit to the distribution of the look.

14.Add milk or water to the gelatin powder and let it sit for a few minutes. If you are using gelatin tablets, soak them in ice water, squeeze them dry, add them to heated milk or water and mix well.

15.Heat with water until melted.

16.After it is slightly cool, add the whipped cream and mix well with the whipped cream that is beaten to 8 portions.

17.Finally, add mango puree and mix well to make a mousse filling.

18.Mix the mousse filling.

19.Take out the finished mirror surface and place it in an 8-inch mousse mold lined with tin foil.

20.Pour in half the amount of mango mousse filling.

21.Top with the small sponge cake.

22.Pour over the remaining mousse filling and top with another piece of sponge cake. Refrigerate.

hours to take out, inverted buckle off the mold.

Ingredients: 1400g of Aomang, 2 (cut into small pieces) 100g

Milk 115g Milk 270g

120g of white sugar or xylitol and 300g of whipping cream

Oreo biscuits (without filling) 150g unsalted cream 50g

4 gelatin tablets 65g of hot water

1 fresh lemon.

Mirror mango mousse 8 inch steps to prepare.

1.Mango mousse must choose fresh Australian mango to be delicious, the mousse has a sweet taste, and it must be mixed with fresh lemon juice to taste better.

2.It is better to prepare the materials all at once, and do not wash the fruit halfway (this is a review of yourself, by the way, remind everyone. ** There is no Aumango 2 (100 grams) on it because I forgot).

3.Oreo Cookies 150g Remove the filling and crush it.

5.Aomang 400g milk 1 15g poured together into the wall breaker to crush and set aside.

6.3 gelatin tablets Soak in cold water. The other piece is soaked when you make a mousse mirror.

7.Sugar 120g milk 2 70g pour into the pot.

8.Heat until boiling, remove from heat.

9.After soaking the gelatin slices until soft, remove and drain the water.

10.Drain the gelatin slices and stir into the hot milk after the heat has been turned off.

11.Stir quickly to form a medium-sized shape.

12.Weigh 350g of crushed Aomang 1 (for later use), pour it into the milk that is stirred well, mix well, and add fresh lemon juice (the amount depends on your taste, I added about 30g).

13.300g whipping cream beaten until there are lines (I have beaten this, and it looks good until it is done).

14.Pour the well-mixed mango pulp into the whipped cream and mix well, 2 small pieces of 100g of mango and mix well. Pour into a mold with a biscuit base and freeze for half an hour (this step is very simple, don't worry about defoaming, don't send the picture.)

My whipping cream is too hard and it takes a lot of effort to stir well)

15.Hot water 65g soaked gelatin tablets 1 piece Stir quickly to combine. Then add the crushed and spare Auscanthus mud and stir well.

16.Pour the well-mixed mango slurry into the mousse cake that has been frozen for more than half an hour.

17.Gently shake the mold so that the mirror surface is relatively flat. Freeze for another two hours or refrigerate for five hours.

18.Refrigerate the mousse for more than five hours, remove it from the refrigerator and eat it directly after removing it. The mousse is frozen for two hours, and it can be demolded and eaten after being warmed for one hour after being removed. Or take it out of the freezer and use a hair dryer to gently blow around the mold, or you can remove the mold.

Tip: Mousse cakes can be shaped and cut into pieces, mainly relying on gelatin slices or gelatin powder, don't just reduce the amount in the recipe. Gelatin tablets must be imported, which is relatively safe. The sweetness is completely up to personal preference, and 120g of sugar is not very sweet.

Some recipes use 40g to 60g, which is tasteless and will be a little greasy to eat. If you have diabetes in the family, you can replace the same amount of white sugar with xylitol.