Northeast Cuisine

Osmanthus Caramel Coffee Mousse

Food Material List

  • 1 Whole egg 120g
  • 2 Almond TPT 128G
  • 3 Low powder 21g
  • 4 Cocoa powder 6g
  • 5 Melted butter 14g
  • 6 protein 57g
  • 7 sugar 28g
  • 8 Crushed almonds
  • 9 Fish film 1g
  • 10 Yolk 12g
  • 11 sugar 12g
  • 12 Whipped cream 50g
  • 13 milk 50g
  • 14 Coffee 2G
  • 15 Coffee Wine 2G
  • 16 Fish film 2G
  • 17 sugar 70g
  • 18 cream 80g
  • 19 butter 20g
  • 20 Whipped cream 80g
  • 21 Chocolates

Operational steps

  • 1 Whip butter oh way: 500 ml light butter with 25G sugar, beating to 6 distribution
  • 2 Cocoa almond sponge cake (w/almond crushed): 120 g whole egg, 128G almond TPT, 21g starch and 6G cocoa powder, mix well
  • 3 Add 14g melted butter
  • 4 Add 28g sugar to 57g eggs, beat all hair, and mix well.
  • 5 Put in a baking tray of 28.5cm*28.5cm, sprinkle with broken almonds, 220 degrees, and bake for about 10 minutes until no noise is heard.
  • 6 After cooling, a triangle with a right edge of 4cm X 17cm is used as a rim, and a circular bottom is cut out to make a good Muscat.
  • 7 Coffee Mousse: Reduction of 1G Fish Film in Cold Water
  • 8 12 g yolk with 12 g sugar, whitening at 82 degrees hot water
  • 9 Remove the light butter from 50g to 6G and continue to hit 8g.
  • 10 50g milk, 2G coffee and 2G coffee wine, boil and stir with fish film.
  • 11 Add egg yolk, sweet osmanthus caramel mousse: 2G fish film to soak in cold water reducing paste and light cream
  • 12 70 g Sugar boiled into Caramel
  • 13 80 g butter boiled until boiling or microwave oven turned to near boiling and rushed into caramel syrup for quick stirring
  • 14 20 g butter is melted in microwave oven and added to caramel butter with appropriate amount of Osmanthus sugar (which is not in the original recipe).
  • 15 Add fish film, stir, filter and cool slightly.
  • 16 Remove 80 g of light butter and mix with the above solution.
  • 17 Assemble: surround the mousse circle of the cake, put a layer of coffee mousse first, refrigerate until it solidifies, and then put a layer of Osmanthus caramel mousse.
  • 18 Decoration: Brush patterns with coffee solution, insert square chocolate chips cut after warming up for decoration

Tips

Quantity: Six circles of Sanneng Xiaomusi.

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