Tofu cheese mousse cake

Overview

Tofu is the darling of Chinese cuisine. Whether it is served cold or in soup, braised or spicy, stir-fried or fried, it can be found in it, and it is also sought after by many people. I don't really like old-fashioned tofu, it always has a beany smell. But there is an exception to this kind of tofu - fat tofu, which is tender, has no beany smell and melts in your mouth. In addition to cooking with it, I also like to bake with it. Yes, using it to make cakes is nothing new. Tofu has high protein content and low fat, so it is very suitable for people who want to lose weight and keep fit. This low-fat and highly nutritious food is of course also suitable for ordinary people. After all, living conditions are better now, and there are many diseases of wealth such as high income and high income. I have posted tofu mousse before, but today this one is made with homemade cheese, which has better nutrition and taste. Coupled with the soft chiffon cake base, it is sweet but refreshing and not greasy. It is very delicious. At the same time, it is decorated with bean paste lace made the day before yesterday, and it looks great. To make homemade cheese, chiffon cake, and bean paste lace, please go to my homepage or official account Meiji to find the corresponding recipes!

Tags

• baking
• dessert
• afternoon tea
• bean paste lace
• chiffon cake slices
• clear water
• fat tofu
• homemade cheese
• whipping cream
• white sugar
• gelatine powder
• powdered sugar

Ingredients

Steps

1. 1 Add 10 grams of gelatine powder to 50 grams of water, stir evenly and let it sit for 10 minutes to fully absorb the water and become solid.

   

2. 2 Put 150 grams of tofu into a large basin, add 30 grams of sugar and beat until fine. This step takes a long time. It doesn’t matter if the beat is not fine. You can sift it once.

   

3. 3 The homemade cheese is also mashed, and the tofu paste is added in portions and beaten finely. This can also be achieved by sifting. If you are not making homemade cheese, you need to heat the tofu paste, shred the cheese and add it to the tofu paste to melt.

   

4. 4 Pour boiling water into the basin no higher than the height of the gelatine bowl, place the gelatine bowl over water and dissolve the gelatine into liquid.

   

5. 5 Pour the gelatine liquid into the tofu cheese paste and stir evenly. Because the weather is getting colder, the gelatine liquid is afraid of condensation when poured into the cold tofu paste, so the tofu paste is also placed in hot water.

   

6. 6 Sieve the tofu cheese paste with gelatine added to make it more delicate and remove some impurities.

   

7. 7 Beat the light cream and powdered sugar until 6 portions are distributed, that is, it has texture but can still flow. Whipped cream is best served over ice.

   

8. 8 Mix the whipped cream and tofu cheese gelatin paste, stir evenly, and the mousse paste is ready.

   

9. 9 Use a mousse ring to cut out a round cake piece on the chiffon cake piece. Place a cake piece inside the mousse ring as a base and wrap it with tin foil to prevent leakage. Actually, it’s okay not to pack it, just in case.

   

10. 10 Put the mousse paste into a piping bag, cut the opening and squeeze it into the mousse ring until it reaches about half the height of the cake. Then cover it with a cake piece. Fill the cake piece with mousse paste and smooth it out with a scraper.

    

11. 11 Place the assembled cake in the refrigerator for about 4 hours. After the mousse paste has solidified, take it out and cover the surface with a hot towel for a while to remove it from the mold.

    

12. 12 The mousse on the surface is gelatinized, so wrap it with bean paste lace while it's still wet.

    

13. 13 Decorate with small balls on the surface.

    

14. 14 Not bad, right? I think it's pretty good-looking.

    

15. 15 This is just a piece of cake base with mousse batter on top.

    

16. 16 It would also look good if you put a border around it after removing the mold, right? Which one do you prefer?