Blueberry Concentrate Mousse, multi-layered blueberry taste, sell crazy blueberry Biski raspberry milk jelly raspberry blueberry jam purple blueberry mousse assembled mousse

Blueberry concentrated mousse

In a dreamy, romantic purple atmosphere,

Stepping out of a beautiful princess wearing a crown and a bubble dress,

The mysterious purple color makes people want to get close to her,

The first taste of the mousse layer surrounded by the crown,

The delicate, milky smell of blueberries spreads in the mouth,

There are large blueberries dancing in the surprise,

Walking downwards, the sweetness of blueberries with the acid of raspberries,

Accompanied by refreshing lemon chocolate cream, it shines between the teeth.

The red "inner core" is a concentration of sour and sweet,

On the palate it is fresh, cool and flavorful.

Blueberry cake preform + blueberry mousse

The whole dessert is like a concentrated blueberry

Brings you a rich blueberry flavor.

< h1 class= "pgc-h-arrow-right" > blueberry biski</h1>

Milk 112.8g

Blueberry juice concentrate 50g

Low gluten flour 156.8g

Egg yolks 172g

Whole eggs 100g

Protein 248g

118.4g sugar

Lemon juice to taste

Procedure

1. Preheat the oven before making the cake preforms:

Heat - 190 °C

Heat - 170 °C

2. Then take a baking pan and brush the oil to spread the oil paper.

3. After the preparation work is complete, take a large basin and sift the low gluten flour.

4. Pour milk and blueberry juice concentrate into a thick bottom pot and bring to a boil.

5. After boiling, steep into low gluten flour.

6. Stir quickly with a hand-held whisk to mix well.

7. Then add the yolks and whole eggs three times, stir well before adding the next time.

8. Stir well, stir until there are no particles, set aside and set aside.

9. Then pour the egg whites, sugar and lemon juice into the beaten egg jar.

10. Beat the egg whites to 70% chicken tail using medium and high speed.

11. Then mix the meringue and egg yolk paste.

12. Mix at one time, gently stir with a spatula to stir evenly, do not over-stir, avoid defoaming.

13. Then pour the mixed batter on the baking tray where the oil paper was previously laid, use a spatula or scraper to smooth the batter, the thick bottom of the batter is consistent, not thin on one side and thick on the other; after smearing, wipe the baking pan around clean, avoid the batter on the side of the baking tray during baking, affecting the taste of the cake; after completion, gently shake it and put it in the oven to bake for 15 minutes. Bake the cake stock for 15 minutes, shake it gently, let cool and set aside.

<h1 class= "pgc-h-arrow-right" > raspberry custard</h1>

Andrew raspberry puree 100g

Andrew raspberry minced meat 50g

Invert syrup 30g

Powdered sugar 10g

NH pectin 5 g

Lemon juice 3g

Gilliptin 5g

1. First, take a cup of cold water (it is best to use ice water in the summer), soak the gelatin in it, and soak it for about 15 minutes to soften.

2. Pour raspberry puree, raspberry minced meat and invert syrup into a thick bottom pot and heat to about 50 degrees.

3. Mix powdered sugar and NH pectin into the pot and bring to a boil (you need to stir non-stop during the cooking process).

4. Add gelatin after cooking, let cool and add lemon juice.

5. Pack into the framed flower bag and squeeze into the round silicone mold, put into the Golden City refrigeration and freezing for backup.

<h1 class="pgc-h-arrow-right" > raspberry blueberry jam</h1>

Andrew Blueberry Puree 150g

Andrew Raspberry Puree 30g

Canadian Wild Blueberry Granules 40g

Milk 62.5g

Vivienne Real Cream 38% 62.5g

Caster sugar 17g

Egg yolks 32g

1. First mix and heat the blueberry puree, raspberry puree, blueberry granules, milk and light cream together.

2. Then beat the sugar and egg yolks until white.

3. Add the mixed milk to the whitened egg yolks in parts and stir well.

4. Then heat to 85 degrees Celsius. (Need to stir non-stop)

5. Heat well, remove and add the soaked gelatin, stir well.

6. Then pack into a framed bag and squeeze into the prepared round silicone mold.

7. Put into the Jincheng refrigeration freezer, freeze and set aside.

<h1 class="pgc-h-arrow-right" > purple blueberry mousse</h1>

Andrew Blueberry Puree 125g

Andrew raspberry puree 40g

Caster sugar 3g

Bekra White Chocolate 32g

Egg white 15g

Caster sugar 5g

Purified water 8g

Caster sugar 25g

Gelatin Tablets 7.5g

Concentrated lemon juice 7.5g

Viyai Real Cream 38% 225g

1. Melt the white chocolate in water. (Do not melt the water temperature more than 70 degrees)

2. Bring blueberry puree, raspberry puree and caster sugar to a boil.

3. Add the boiled puree to the white chocolate in parts and stir well.

4. Mix purified water and caster sugar (25g) into a pot and boil sugar water to heat to 118 degrees.

5. Whisk the caster sugar (5g) with the egg whites.

6. Add the heated sugar water to the beaten egg white evenly. Play while adding. Hit to 70% of your hair.

7. Add the beaten meringue to the puree liquid in parts and stir well. Then add the soaked gelatin and the concentrated lemon juice and stir well.

10. Beat the light cream to 50% rounds, beat well and add it to the blueberry liquid in several times and mix well. Then put it in a framed bag and set aside.

<h1 class="pgc-h-arrow-right" > assemble mousse</h1>

1. Select a silicone mold with a diameter of 6.5cm and a height of 4cm.

2. Release the frozen raspberry custard sandwich, squeeze 1/2 mousse liquid into the mold, and then put the raspberry custard into it.

3. The cake bottom is carved out with a 4cm diameter mold, squeeze the mousse liquid to 80% full, and then put in the cake bottom until full. Smooth out with a spatula.

4. Put the finished mousse semi-finished products into Jincheng refrigeration, freezing and freezing.

5. Dissolve the white chocolate and cocoa butter one by one, add an appropriate amount of purple powder and mix well.

6. Remove the mousse body and surround it with a layer of cake embryos. Sandblast with a spray gun. (spray deep purple)

7. Remove the raspberry blueberry jam from the mold and sandblast with a spray gun. (spray lilac)

8. Place the sprayed raspberry blueberry jam body on the main body of the mousse.

9. Garnish with cream

Wei Yi Ai real cream 250g, powdered sugar 15g, squeezed lace with squeezed peach snout squeezed lace.

10. Garnish with fresh raspberry granules, gold leaf and mirror pectin.