Volumes of Fresh Milk Fruit Cake

 

 

This cake volume, should be considered "soft cake roll history," right? Cake body is similar to the so-called "Hokkaido Chiffon," Chiffon high amount of eggs, the stuffing is made of milk and fresh cream mousse, inside and outside are soft, sweet and sour fruit into another folder, it is very refreshing delicate summer dessert.

 

But are also very difficult. The first is baking sheet cake ─ ─ chiffon will do this as long as it should be no problem, but do not pay attention to the underside of roast color. This cake is to brown on the inside of the front roll, bottom roll out, as is called "milk fruit cake roll", so the color should be shallow brings tears to my son.

 

Here I can not help but complain about the purchase of eggs, yolk color was too orange, and it is a little false, does the feed laced pigment? Results do come out of the cake color than usual Huang Yan many ... ... really hope to do it is usually the kind of cream.

 

The most troublesome or mousse. This gelatin mousse, is the first clear jelly made with gelatin, it is not condensed in the condensation will be sent when you add whipped cream and mix well, put whipped cream and one of the bubbles are condensed.

 

Whipped cream and put it on the sheet cake, roll it out here, with fruit to slide to flow more difficult to shape, so the cake volume to volume in this mousse, whipped cream can not roll.

 

Can not do all the hard gelatin mousse according to recipes, to act depends on the weather. More hot weather, the more weight to gelatin, and clear ice jelly have to add more milk until a thick oil mixing. However, if in not so clear jelly with whipped cream and mix well before the condensation, it is simply mixed evenly, and looks like a mousse, whipped cream is mixed with a small piece in a small piece of clear jelly, this is can not be formed.

 

Very complicated to say, there is no formula to follow, anyway, is to carefully observe, we must do more, gain experience, the more able to grasp the ideal temperature to make the perfect mousse.

 

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Milk Fruit Cake

 

Cake material: 

Egg yolk ... ... ... ... ... 90 grams

Salt ... ... ... ... ... 1 / 4 tsp

Salad ... ... ... ... 45 grams

Milk ... ... ... ... ... 45 grams

Low-gluten flour ... ... ... 60 grams

... ... ... ... Baking powder 1 / 2 tsp

 

Protein ... ... ... ... ... 170 g

Tartar ... ... ... 1 / 8 tsp

Fine white sugar ... ... ... 110 g

 

Pan 1 (43x33 cm )

 

Practices:

1)      Preheat the oven to 175 ℃. Zhang baking pan bottom cushion cloth.

2)      egg yolk part: Beat egg yolks with salt, then spoon a spoonful of salad oil added to the mix evenly. Add milk, stirring evenly.

3)      with the flour and baking powder into a sieve, and mix well.

4)      some protein: protein powder to play Jia Tata foaming, then add sugar a few times, hit hard foam.

5)      blew the half of the protein yolk paste in the paste, mix gently; then back the other half scraping egg yolk protein paste in the paste, mix well. To determine the pelvic floor without egg yolk paste deposition.

6)      into the baking pan, knocking a few large bubbles that burst. Calibrating the surface with a scraper. 

7)      in the upper oven and bake about 12 minutes, hand touch the central, elastic that is baked. 

8)      came out, immediately cut the edge, in another pan upside down on the cloth.

9)      tear up the bottom of the baking dish cloth and let cool.

 

Note:

Adjust up and down the fire if it is separate from the oven, with a lit about 195 ℃, under fire 155 ℃, so that the bottom too coloring. General volume of chiffon cake recipe details please refer to the practice of 102. And teaching video.

 

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Mousse Materials:

Comprehensive small fruit ... ... 400 g

Sugar-free whipped cream ... ... 150 g

 

That the film ... ... ... ... 4 to 5

Heat milk ... ... ... ... 150 g

Fine white sugar ... ... ... ... 40 g

Vanilla extract amount ... ... ... ... ...

 

Practices:

1)      If using canned fruit small, drain the broth first. Pass the whipped cream, cold standby.

2)      the cold water that soak the film, picked up.









 

3)      into the hot milk inside (about 7 , 80 degrees), stirring to melt, filter. (Preferably filtered to steel bowl, easier to wait for the next cooling)










 

4)      sugar and vanilla and mix well.










 

5)      basin on the ice slowly stirring.


















 

6)      Stir to a thick but not yet condensed state.









 

7)      sent as soon as possible by adding whipped cream, stir evenly Serve mousse.















 

 

 

8)      when the hot water basin on the stay on the ice, so as to avoid mousse melt; but also stirring from time to time, so the upper and lower hardness Mom.









 

9)      the cake slice on the dark side, pour in the mousse cake. Mousse should be a lot more fresh cream also stagnate, not the venues tend to soft, especially in hot weather, if you have to scratch too thin soft cold for a while and then return to pot.









 

10)  smooth, farthest away from his side as long as you can wipe a thin layer.









 

11)  the fruits row up, there not far away from their own row.









 

12)  started pulling out cloth roll pan.









 

13)  should be forced to point to the adductor, even mousse squeezed from both sides does not matter, so there was not empty.









 

14) The  volume is good, with a baking cloth into a cylinder, cold to the whole has become more solid in order to cut, at least 2 hours or more, cold night better.









 

15)  line of such materials, lightweight plastic boxes can be bought, this large volume of cake just installed two boxes. If you want to give it away, starting a large towel or other insulating material even PACKER up, because the gelatin will melt at room temperature, the weather more hot melt faster.

 

Note:
Canned fruit, small compared with the convenience of fresh, fresh fruit to be cut, and the water will be mixed into the mousse after; can use yogurt instead of milk, and tastes good; that film one of 2.5 grams, can be so heavy powder instead of the Ming, but not with other gum instead.
 

If the volume is not good, for example, the volume is not loose or rolled into a cylinder, cold ─ ─ volume after re-roll the cake is cut open, re-roll up. Although the dip mousse cake stick when peel fruit, it seems very confusing, but good to tidy up the volume again. To cold, so before cutting to enjoy amorphous.