The sweet and sour orange yoghurt mousse is the first choice for summer desserts. ^_^This mousse, the bottom of the cake can be omitted, the orange juice in the middle can be omitted, the top decoration can also be omitted, but the orange peel in the mousse Can not be omitted! This is the soul of this mousse~ It is recommended to look at the tips before you do it. Mold: 15cm six-inch heightening mousse ring (8cm high)
Make orange juice jelly: 5g of gelatin tablets is put into ice water, let stand for a while, soak it. Put 90g of orange juice into the container, add the soft gelatin, stir the heat to the gelatin, and mix well.
The 12cm mousse ring wraps the bottom with tin foil. Pour the orange juice into the mousse ring (or almost the same flat bottom container) and put it in the refrigerator for more than two hours until it solidifies. (You can do it in the refrigerator one night in advance.)
Make the bottom of the cake: separate the egg yolk egg whites and put the egg whites in the refrigerator for use. The egg yolk is added with 10 g of fine granulated sugar, and then 20 g of vegetable oil is added, and the egg is thoroughly whipped and evenly mixed, and then 35 g of milk is added and whipped evenly.
The low-powder and cornstarch were mixed and sieved, and the egg-shaped zigzag was stirred until no dry powder was observed. Get a delicate egg yolk paste.
The remaining 20 g of fine granulated sugar is added to the egg white in three portions, and the electric egg beater is firstly sent to the wet foam at a high speed and then at a low speed. The status is as shown.
Add one-third of the meringue to the egg yolk paste and mix gently with egg. You can use a scraper to help lift the bottom of the egg yolk paste to ensure even mixing.
Pour the cake paste into the remaining meringue and mix evenly with a spatula. Pour the mixed cake paste from the height into the baking tray, and shake the mold with both hands to make the cake paste evenly distributed.
Put in a preheated oven at 170 ° C for 20 minutes. The baked cake is taken out and placed on a grill for cooling.
Pickled orange peel: Take an orange, wash the orange peel with salt, and wash the orange slices. Use a knife to cut the orange slices into small pieces or use a prop to rub the silk, only the orange part outside.
Put the orange peel into a small pot, add water to cover the orange peel, and boil the water for a small fire.
Leak the orange slices. Add 20g of water and 8g of sugar to the small pot and cook over low heat until the sugar melts.
Add the orange peel and cook over low heat until dry.
Put the cooked orange peel on the plate, spread it out, let it cool, and set it aside. (can be placed in the refrigerator)
Make mousse solution: 10g gelatin tablets are used in ice water for use. 150g of whipped cream can be added to 20g of fine sugar to lose fluidity.
The soft gelatin was drained and added to 20 g of orange juice, and the heat-insulated water was stirred until it was melted, and 200 g of yoghurt was added. Mix well with egg.
Add the whipped cream to the yogurt and mix well with the egg. Do not over-mix. Add orange peel and mix well. Get the yogurt mousse.
Start the combination: remove the frozen orange juice. Use a six-inch (15cm) mousse ring to squeeze a round cake on the cool original cake piece. Place the orange juice on the cake piece and place it in the middle of the bottom of the six-inch mousse ring.
Pour the prepared yogurt mousse into it. Put it in the refrigerator for more than 1 hour.
Make the top decoration: peel off an orange peel and cut the orange meat into small pieces.
Take out the refrigerated mousse. Place the chopped oranges on the cake. (In fact, how to decorate it)
2 g of soft gelatinized piece of heat-insulated water was melted, and 50 g of orange juice was added and mixed well. Pour on the mousse decorated with oranges. (This step is to fix the placed oranges on the cake, not to be scattered because of the movement. Of course, this is also better.) Put the decorated mousse in the refrigerator for more than 4 hours.
Open the food: take out the refrigerated mousse, use a hot towel to hold the mousse circle for a while, or use a hair dryer to blow the mousse circle. Then you can take out the mousse. When you cut the mousse, you will cut it neatly with a hot knife~
0, this mousse made (not the top decoration) is almost 6 cm high, so the use of ordinary mousse circle may reduce the amount of mousse liquid, or do not do the middle orange jelly. 1, yogurt I use the amnes, just 200g a box ~ with homemade yogurt is also OK, see the situation plus sugar. 2, my mousse cuts can be a bit uneven, because I refrigerated for half an hour to take out the decoration, and then the weight of the orange pieces crushed the mousse a little. Waiting for the mousse to refrigerate for a little longer and then decorate it a little more, and there will be no problem of collapse. ~3. Before making mousse, you can first put the transparent edge around the mousse circle, you don't need the final demoulding step. It's easier, ~4, orange peel, the first time I made it, it was cut into small pieces, so it would be more grainy and orangey. The second time it was made into fine chips, so that it would eat orange peel and Mousse is more in a circle and tastes better. Regardless of the size, you must follow my steps, otherwise it will be bad if you eat it bitterly. 5, if sweet, or do not make orange juice in the middle, then you can add 5 ~ 10g sugar in yogurt mousse.