Orange mousse cake-QQ sugar version

Overview

Generally speaking, when we make mousse cakes, we use gelatine flakes or isinglass powder. These are common ingredients in baking; but what if there are none? There is another way to use QQ Sugar. Ingredients: Cake body: 4 eggs, 80g fine sugar, 60g low-gluten flour, 20g corn oil, 30g milk. Mousse paste: 200g whipping cream, 20g powdered sugar, 60g boiling water, 70g orange flavor QQ sugar. Jelly layer: 210g orange flavor QQ sugar, 180g boiling water, 60g milk

Tags

• baking
• children
• cake
• afternoon tea
• mousse
• children's day
• corn oil
• egg
• low gluten flour
• orange flavor qq candy
• whipping cream
• boiling water
• fine sugar
• milk
• powdered sugar

Ingredients

Steps

1. 1 Add 10g sugar to 4 egg yolks and beat evenly

   

2. 2 Add 20g corn oil and continue to beat evenly

   

3. 3 Add 30g milk and stir evenly

   

4. 4 Sift in low-gluten flour

   

5. 5 Mix well

   

6. 6 Add 70g sugar in batches to 4 egg whites and beat

   

7. 7 Pour some of the egg white into the egg yolk paste

   

8. 8 Mix well

   

9. 9 Then pour it back into the egg white basin

   

10. 10 Continue to mix evenly

    

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

    

12. 12 After gently smashing it a few times, place it in the middle rack of the preheated oven at 180 degrees for about 20 minutes

    

13. 13 Take out of the oven and let cool (no need to turn upside down)

    

14. 14 After cooling, unmold and invert onto oil paper

    

15. 15 Use a cutting die to cut out the desired shape

    

16. 16 Find the base plate and put the cut cake slices and cutting molds together for later use

    

17. 17 Mix 70g of QQ sugar and 60g of boiling water and mix well until the sugar melts in the water, let cool and set aside

    

18. 18 Add 20g powdered sugar to 200g of whipping cream, beat with ice water until 6~7 points

    

19. 19 Add QQ sugar water in portions

    

20. 20 Continue to stir evenly and the mousse paste is ready

    

21. 21 Pour the mousse batter into the cutting mold lined with cake slices (be careful not to fill it up, leaving about 1/3 of the height), then place it in the refrigerator to chill for at least 4 hours

    

22. 22 Add another 210g of QQ sugar into 180g of boiling water and let cool

    

23. 23 Pour 60g milk

    

24. 24 Stir evenly to form the jelly liquid

    

25. 25 Take out the mousse cake that has been refrigerated and set, pour in the jelly liquid until it is full, then continue to refrigerate until it solidifies, unmold and serve