Because the flashback has been repeated twice, this recipe has been written three times.
[Pink Grapefruit Hurricane] 1. Egg yolk protein is separated. 2. Stir the egg yolk with fine sugar, add the grapefruit juice and mix well, then add the salad oil and mix well. 3. Sift through the low-gluten flour and mix well. 4. If you feel that the color is not ideal, you can sift it into a little red koji toning. You can't add too much at a time. Slightly sift through it and observe the color until it turns into orange-pink. This step can also be omitted if you don't pursue beauty. 5. After the protein is applied, the fine sugar is added in three states of the protein three times until the protein is dry foamed, and the small pointed tip can be lifted. 6. Take 1/3 protein into the egg yolk paste, stir well, then pour all the protein cream into the zigzag and stir gently. Do not stir too much to avoid protein defoaming. 7. Pour from the height into the 6-inch hurricane mold, shake off the bubble, the oven 140 degrees for 50 minutes. (Depending on the condition of the oven!! Everyone has a different oven, usually smelling a very fragrant cake can start to look at the oven.)
[Sour cream mousse layer] 1. Light cream, fine sugar, and send it to six or seven points. 2. Cream cheese is smooth, add yogurt, and mix well. Continue adding to the whipped cream and mix well.
[gelatinized gelatin powder] 13 g of gelatin powder and 39 g of warm water are mixed in a ratio of 1:3, heated by water until the gelatin powder is gelatinous, poured into a yogurt paste and stirred well. (It is convenient to use the gelatine tablets here, and the small master's home gelatine tablets are consumed.)
Sliced grapefruit, half cut in half, spare.
The hurricane cake is cut into two pieces with a cake cutter, and then cut off a peripheral circle and placed in a hurricane mold. The grapefruit is placed against the mold wall.
Pour in the general mousse paste and put it in the freezer. Let the surface of the cake quickly solidify and take it out, put another grapefruit hurricane, pour the remaining yogurt cheese mousse paste, and quickly freeze it to the surface to solidify.
[Pomelo jelly layer] Grapefruit is added to the fine sugar juice, and the sugar can be increased or decreased by itself. Mix 5 g of gelatin powder with 15 g of warm water, heat it with water until gelatinized gelatin, pour into grapefruit juice and mix well. Take out the mousse from the refrigerator, pour the grapefruit juice, and chill overnight. (Mousse can be placed in the frozen layer to quickly freeze the surface, but finally put it in the refrigerator for overnight, do not freeze.) Take the mold off the next day~
Cut open to the heart of a girl
Of course, don't waste the leftover grapefruit juice added to the gelatin. You can also make grapefruit jelly in the mold you like, topped with caramel sauce or honey is a good afternoon tea~
The remaining grapefruit pulp can also be mixed with yogurt at random to make grapefruit yogurt popsicles~
Dangdang! It is also possible to mix the remaining grapefruit pulp and the favorite fruit into the ice cube box and add water and freeze it the night before. Take it out and pour a little bit of Parisian bubble water, it is a cup of grapefruit bubble water, with grapefruit sour mousse is not too satisfied ~
There is a close-up to the water in Paris, and there is a special smell of summer in the green and green.
Dangdang family portrait, small fresh girl, afternoon tea, start~