Egg yolk plus 10g sugar
Send to light yellow
Add a few drops of salt and lemon juice to the protein, add the sugar to the fish eye and add it to the sugar 3 times.
Glycoprotein is sent to neutral foam
1/3 of the glycoprotein is added to the egg yolk paste and mixed
Mix the remaining glycoprotein and 5
The sieve is sifted into powders, and the mixture is cut until no dry powder is visible.
Pour 20ml of water into the cake paste and mix well.
Pour the mold into the oil paper
180 degree baking for 15 minutes
Blow out the heat to remove the oil paper
White chocolate with milk insulation melts
Chocolate is easy to add vanilla extract and soaked in gelatin, stir well
Add whipped cream to the sugar and send only 7 distribution, mix well with the cooled chocolate paste
Pour half of the mousse paste on the cake piece and put the sliced yellow peach slices
Pour in the remaining mousse
50ml lemonade (can be replaced by 20 lemon + 30ml lemonade)
Gelatine plus 100ml yellow peach sugar water melted in water, cooled and mixed with lemon water into the mousse mold, refrigerated into a Jelly layer
3 pieces of yellow peach and 50ml of yellow peach sugar water are broken with a mixer
Yellow peach sauce, gelatin, melted in water
Mix well with the light cream dispensed in 7 and pour into the mold.
Yellow peach mirror surface: yellow peach and yellow peach water pulverizer is broken, added with gelatin to melt in water, cooled and poured on the surface of mousse body
The cake is made up of 4 different yellow peaches. You can eat yellow peaches in every mouth, and use a whole bottle of yellow peaches. Even the yellow peach water is not much left.