Peking Opera Face Mousse Cake

Overview

The blue color in the mousse is dyed with the juice of butterfly pea flowers, which is natural, healthy and beautiful. The face mask is hand-painted with white chocolate and white chocolate with a little red yeast rice powder.

Tags

• baking
• birthday
• butterfly pea flower
• corn oil
• egg
• fish gelatin
• low gluten flour
• red yeast rice noodles
• whipping cream
• white chocolate
• white sugar
• milk

Ingredients

Steps

1. 1 Peking Opera facial makeup, the quintessence of China.

   

2. 2 I made it into a cake and presented it to everyone.

   

3. 3 The food itself is a work of art.

   

4. 4 Prepare all the ingredients for the cake base.

   

5. 5 Pour the milk and corn oil into the basin and stir evenly.

   

6. 6 Sift in the flour.

   

7. 7 Mix well and add egg yolk.

   

8. 8 Stir evenly using Z-shape technique.

   

9. 9 Add the egg whites to the sugar in three batches and beat with a whisk until wet peaks form.

   

10. 10 Add the egg yolk batter in three batches and mix evenly.

    

11. 11 Pour into a non-stick baking pan and smooth the surface with a spatula.

    

12. 12 Preheat the oven to 180 degrees for 10 minutes, put the baking sheet into the baking pan and bake at 150 degrees for 30 minutes on the middle and lower layers. Take it out immediately.

    

13. 13 Put the butterfly pea flowers into the milk and heat them in dilute water to get the blue color.

    

14. 14 Filter out the residue.

    

15. 15 Soak the isinglass slices in cold water until soft.

    

16. 16 Take it out and put it into the milk with hot water, stir until it is completely dissolved, then let it cool and set aside.

    

17. 17 Add the light cream to the sugar and beat over ice until smooth.

    

18. 18 Mix evenly with milk and the mousse is ready.

    

19. 19 Cut the cake into square molds.

    

20. 20 Wrap the mousse ring in tin foil and add cake slices.

    

21. 21 Pour in the mousse liquid and refrigerate for about 5 hours.

    

22. 22 Melt chocolate over water.

    

23. 23 Let cool.

    

24. 24 Pour into a piping bag.

    

25. 25 Draw facial makeup on the reverse side of oil paper.

    

26. 26 Turn it right side up, pipe on the white chocolate pattern first, and let it dry.

    

27. 27 Take a little chocolate liquid, add red yeast rice flour, stir evenly, put it into a piping bag and fill the rest, and put it in the refrigerator for about 20 minutes.

    

28. 28 Add the remaining white chocolate to the whipped cream and melt it evenly.

    

29. 29 Take out the mousse cake and unmold it, use a small spoon to scoop out the cooled chocolate cream sauce and pour it on the surface of the cake. Place the chocolate mask in the middle and you're done.

    

30. 30 Edible art.