Mousse is the cake I made the most, because it is simple and has a value, haha, after all, this is an era of looking at the face! But every time I do, I have to find a prescription and adjust it according to my own situation. Every time I make myself very messy. Start recording this time, it will be simpler next time. When I found out that there was no cream cheese at home, I only used whipped cream. (6 inch square)
Make a cake roll with a gold plate. What needs to be explained here is: If you want to make a cake roll with orange slices, the orange slices need to be boiled in water, water control, water control, water control! Otherwise, the position of the orange piece is likely to collapse.
Make a mousse paste. The reason why the orange fruit is because the orange is directly broken with a cooking machine, there is no filtration. The disadvantage is that the holes will be seen after the side cut and will not be so neat. I am lazy. At this time in the north, the oranges are not juicy and it is difficult to filter, so an orange is fixed.
Mirror surface. In order to increase the color, the orange slices are boiled in water, so that the color of the water turns yellow. The longer the cooking, the darker the color. Just use the water directly to add the gelatin tablets. My family has flesh, so it looks awkward.
6 inch mousse: the ratio of liquid to sugar is generally 10:1. Gelatine tablets: 2 tablets. The mirror is made of 1 piece of gelatin. If you use biscuit bottom, the ratio of biscuit to butter: 80:40