Red Panda Mousse

Overview

You must be familiar with NONOPANDA, this cute and cute panda. Even if you are not familiar with its name, you must have seen it~ Because no matter who sees its expression, they will have the reaction of "Oh, that's it." They are instantly impressed by its cheap and silly look. PANDA-kun, PANDA-kun, you look like - delicious! When the pastry chef made NONOPANDA into a mousse cake, I couldn't control my inner nympho! Whoosh, whoosh, whoosh... How can I bear to eat such a cute cake? How can I possibly eat it, but I really want to eat it? Is there anything? The round little head is clear in black and white, with pink accents on the cheeks and tongue. The cute expression makes you jump into it happily even if it is a pit. You can't help but want to pull its little ears, and accidentally break off a piece. Well, let's just eat it~ The cute and cute mousse red panda brings a delicate and silky wonderful feeling. The soft and smooth texture slowly melts in the mouth, as if a soft and soothing piano nocturne flows into the heart, leaving a sweet breath between the lips and teeth, leaving an endless aftertaste. Today, let’s make a PANDA for fun, okay~

Tags

• baking
• children
• cake
• afternoon tea
• mousse
• banquet dishes
• baking oil
• cake flour
• cold water
• egg white
• egg yolk
• fish gelatin powder
• whipping cream
• yogurt
• fine sugar
• milk
• powdered sugar

Ingredients

Steps

1. 1 Cake embryo materials: milk: 60g, baking oil: 50g, egg yolk: 4 pieces, fine sugar: 20g, cake flour: 90g, egg white: 4 pieces, fine sugar: 60g

   

2. 2 Cake embryo production: Use an egg separator to separate the eggs first and set aside

   

3. 3 Mix milk and oil together evenly

   

4. 4 Then add egg yolks and 20 grams of fine sugar and mix well

   

5. 5 Sift in the low-gluten flour and stir evenly until no powder forms. Set aside

   

6. 6 After the egg whites are foamed, add 60 grams of fine sugar and beat until stiff peaks

   

7. 7 Add one-third of the beaten egg white to the egg yolk and mix evenly with a spatula

   

8. 8 Pour back the remaining egg whites and mix evenly with a spatula

   

9. 9 Pour the mixed batter into a baking pan lined with greaseproof paper

   

10. 10 Use a spatula to smooth the surface of the batter, tap it twice on the table to remove the air from the batter, and then place it in the middle rack of the oven

    

11. 11 Bake at 170 degrees for about 25 minutes, until the surface is golden brown and there is no wet sticky matter on the toothpick when you pierce it with a toothpick

    

12. 12 After baking, take it out and immediately place it upside down on a cooling rack

    

13. 13 After it is cool and not hot to the touch, tear off the bottom oil paper and set aside

    

14. 14 Ingredients for red panda mousse: yogurt: 250g, powdered sugar: 25g, light cream: 250g, isinglass powder: 13g, cold water: 52g

    

15. 15 Preparation: First pour the fish gelatin powder into cold water and dissolve it until ready to use

    

16. 16 Pour the powdered sugar into the yogurt and mix well. Heat the hot water until the powdered sugar dissolves

    

17. 17 Beat the light cream until it has obvious lines. It is not necessary to beat it for ten minutes. Set aside

    

18. 18 Soak the dissolved isinglass in insulating water and dissolve it into a liquid state

    

19. 19 Pour the melted isinglass into the yogurt paste and stir evenly

    

20. 20 Then pour the yogurt paste into the whipped cream and stir evenly with a hand mixer

    

21. 21 Pour the prepared yogurt paste into the measuring cup, and then pour the yogurt paste into the mold eight-quarter full

    

22. 22 Use a round mousse ring to carve out a round embryo from the thin cake embryo prepared in advance

    

23. 23 Place the round cake embryo in the mold, cover the mousse surface, and refrigerate for a few hours until solidified

    

24. 24 After the mousse is solidified, take it out of the refrigerator and apply a hot towel to the bottom of the mold for a few seconds to heat the bottom of the mold for easy demoulding

    

25. 25 Press one side of the cake base with your hand and push out the mousse slowly and successfully.

    

26. 26 Turn the unmoulded mousse over and place it on a plate

    

27. 27 Place decorative chocolate ears on both sides

    

28. 28 The decorated chocolate eyes are placed symmetrically in front of the ears

    

29. 29 Decorate the chocolate mouth and nose and place it between the two chocolate eyes

    

30. 30 Finally, place the decorative chocolate blusher symmetrically on both sides of the mouth and it is complete

    

31. 31 Done

    

32. 32 ..

    

33. 33 ..