Love yogurt mousse

Overview

Recently, I watched the Three Kingdoms. I not only saw the soldiers bathing in blood on the battlefield, but also fighting immediately. In fact, I still like to see the clever military advisors behind the lords. Needless to say, Zhuge Liang is the first member of the staff, as are Cao Cao's Xun Yu, Sima Yi, Sun Quan's Lu Su, etc. They all look like weak scholars, but they can withstand thousands of troops. What are they doing? Scheming! Suddenly, I had an idea, could I make a thoughtful dessert? So we came up with this scheming mousse, hahaha, it looks tender and white, but it has a secret when you cut it! Follow me and do it!

Tags

• baking
• snacks
• cake flour
• egg
• gelatin
• original yogurt
• red yeast rice powder
• salad oil
• sugar
• lemon juice
• milk
• powdered sugar
• water

Ingredients

Steps

1. 1 First, let's make a cake embryo. Separate the egg whites into a water-free and oil-free basin, add 20 grams of sugar (a total of 50 grams) and beat well with a hand mixer.

   

2. 2 Add salad oil and continue stirring.

   

3. 3 Add milk and stir until emulsified.

   

4. 4 Sift in the low flour and red yeast rice powder and mix evenly.

   

5. 5 If you want to make a delicate cake, then pass the egg yolk paste through a sieve. Look, my egg yolk paste is delicate!

   

6. 6 Now you can preheat the oven to 170 degrees. Add a few drops of lemon juice to the egg whites, add the remaining sugar in three batches, and beat at level 2 until wet peaks form. Just pull up the egg beater and there will be a small hook on the egg whites. I accidentally beat it a little too much! But it doesn't matter.

   

7. 7 Add one-third of the meringue into the egg yolk batter and mix evenly.

   

8. 8 Then pour all the egg yolk paste into the meringue and mix gently evenly.

   

9. 9 Pour into a baking pan lined with greaseproof paper, shake off air bubbles, and bake on the middle shelf of the oven for 18 to 20 minutes. At this time you can wash and rinse.

   

10. 10 Then we make yogurt mousse sauce, put 5 grams of gelatine slices into 35 grams of cold water to soften.

    

11. 11 Stir the yogurt and powdered sugar together until the powdered sugar melts and set aside.

    

12. 12 Heat the softened gelatine together with the water until it melts.

    

13. 13 Pour the gelatin liquid into the yogurt and stir evenly.

    

14. 14 Squeeze in the lemon juice and mix well. The yogurt at this time is relatively thin and can be placed in the refrigerator for a while. Give it some consistency.

    

15. 15 Whip the whipping cream until it is 60-70 minutes thick, then refrigerate it because the yogurt liquid has not yet reached the consistency.

    

16. 16 Then cut heart shapes on the baked cake slices. Because I was making it in a long cake mold today, and the heart-shaped cutting mold at home was too big, so I cut out a heart and used a knife to press the edge to cut out the heart on the cake.

    

17. 17 Cut into heart shapes, and the yogurt will almost have a consistency. Stir the yogurt liquid and light cream evenly to form a yogurt mousse sauce.

    

18. 18 Pour half of the mousse liquid into the cake mold, and then arrange the heart-shaped cake from top to bottom.

    

19. 19 Then pour all the remaining mousse liquid into the mold, shake it gently a few times to shake out the bubbles, let the mousse liquid completely cover the cake, cover it with tin foil, and refrigerate it in the refrigerator for more than 4 hours.

    

20. 20 When the time is up, take out the cake mold, blow it along the four sides with a hair dryer, push out the cake, and remove it smoothly. The long wait will always bring surprises. Does your heart already belong to you?