There is water in the heart where the sea is, and there is sand in the heart. There is water in the heart and there is sand in the Maldives! Clean and pure sea, blue ocean. Many people yearn for the sea, making mousse to enjoy the taste of the sea.... PS: There are too many messages to reply, so I re-edited the summary and answered everyone's questions. One: The problem of using yogurt can be homemade or purchased fermented milk. But definitely not the lactic acid bacteria drink 2: Yogurt chooses what taste according to the preference. The transparent rim can be scoured according to the needs, and there is not much money in a bundle. Four: The reason why the cake floats is a lot of problems encountered by mousse. In addition to the thickening of the cream, you must have patience. You can freeze it for a few minutes (icing layer) and then take it out to make it float. Five: Is it necessary to use cocktails to make colors, that is not. You can use near-colored juices or other blended drinks, which is a bit different from the taste of using cocktails. But it can also be six: how to make a wave, when pouring into the last mousse. You don't need to smear a little trace to look good! Seven: The ocean part should not be refrigerated for a long time. After it is completely condensed, there is no sense of vitality. It will look better if you haven't completely condensed and smashed it up and then refrigerated. Eight: Don't be afraid that the waste will be full, and your ocean will always go up. This affects the appearance! Finally, I am very grateful to everyone for your love and support. You are also welcome to pay attention to the public number "Bean Emperor" or search for "DDIZHUman" to share your favorite home cooking, baking, snacks, health soup, etc.
Prepare a hurricane cake in advance before making it, cut into three pieces. The bottom piece is slightly thicker than the other two pieces. Then cut off the edges and pour the mousse to cover it.
The mold is covered with tin foil on the bottom of the mold, and a layer of butter is applied around the mold and the bottom to facilitate demolding. Put a thick cake embryo in the middle
The gelatin tablets should be soaked in cold water in advance, and heated and stirred with 100 g of yoghurt and 28 g of gelatin tablets until completely blended. Place next to cool
Pour the yogurt into the cold and pour in the remaining yogurt, add a little lemon juice and mix well.
Light whipped cream can be added to the fine sugar to be able to flow and have a grainy condition. Do not over-expose
Pour the yoghurt into the whipped cream and mix well
Pour into the mold to cover the first piece of cake embryo and then put the second piece of cake embryo and pour it into the mousse solution, and then complete
Finally, fill it with a smooth shake and shake it into the refrigerator for one night [no need to specifically smooth]
Do a mousse cake and start doing the ocean now. The gelatin tablets need to be soaked in advance, and the Sprite is poured in advance to eliminate the bubbles and then put into the gelatin tablets. Water-heated to completely integrate the gelatin tablets in the Sprite
After cooling, add the Ao's cocktail to each other evenly. The dark ocean can add a drop of pigment or toner to stir according to your preference. (If you don't like Rui A, you can use Sprite to add the pigment. Refrigerate to make it condense
After confirming that the mousse condensed the ocean and condensed, then we began to make the decorative surface. Digestive biscuits are broken with a machine, or crushed by a rolling pin.
Mold the mousse cake off the transparent circle and smash the dark ocean with a two-thirds surface. Then smash the light ocean to the front. When paving, don’t spread it into a straight line and make it wavy.
Sprinkle the digestive biscuits in a blank place as a beach, then sprinkle with coconut on a light ocean as a foam. The white shell chocolate prepared in advance on the last yard, then the blue ocean mousse is finished.
Taste from the ocean
Make an eight-inch hurricane cake in advance with one side: low powder 100g, corn oil 70g, milk 70g, fine sugar 20g [yolk paste] +60g [protein cream], eggs 5