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Use Guao to loosen the mold edges, remove the cake from the mold, and then remove the moving base from the cake. Even if a complete cake is successfully completed, the rest is to decorate the cake externally.

Mix matcha powder and hot boiled water to make matcha liquid, beat the cream until it is wet, pour in matcha liquid and mix well.

Cut the cake into three pieces, apply fresh cream, and sprinkle with dense red beans as a sandwich.

What you need to do below is the most skillful step for any cake maker - adding cream.

Peng Bai used a spatula to apply fresh cream to the outside of the cake, then smoothed the fresh cream with a spatula, and then pressed the edge of the cake out of lines. Use the flower mouth to squeeze out eight three-dimensional lines on the surface of the cake, and put red beans and fruits next to it. This matcha red bean and chiffon cake is officially completed.

After making this matcha red bean chiffon cake, Peng Bai felt very bored. To be honest, this kind of dessert that works the same as a birthday cake has caused countless changes in the appearance decoration, and the inside is simply the same. At most, the ingredients chosen are different, but the taste is not the same? Could it be that the taste of fresh cream can be changed? Or will the taste of the cake change? As long as you know the basics and spend more thought on the appearance decoration, you can become a good cake chef.

Bored, this is what Peng Bai feels now. Before he learned to make cakes, Peng Bai once thought it was so interesting to make cakes, but now it seems that this cake is nothing.

Peng Bai put the cake aside, and he now didn't even have the intention to eat it.

Peng Bai's goal has always been to become a good chef and be able to defeat his enemies with his cooking skills. This kind of birthday cake-like snack will not appear in regular catering. On the dining table, there are three types of snacks that appear, one is called appetizing snacks, which are eaten before meals, and the taste should be light; the second is eaten in the meal, which should be perfectly matched with the dishes and can be used as auxiliary staple food; the third is the after-meal dessert, which should be sweet but not greasy, or is made according to the requirements of diners, mostly with biscuits and small cakes. However, no matter which kind of snacks, it has nothing to do with this type of birthday cake type cake. In the final analysis, Peng Bai believes that all the things he did during this period are a foundation that cannot be based on any more.

Thinking of this, Peng Bai felt that he should make some snacks instead of worrying about adding decorations to the appearance of the cake every day.

The requirements for small snacks, especially those that can be used with regular meals on the dining table, are very strict. First of all, the appearance of the snacks must be good-looking, and the production process should not be too complicated. If the process steps are complicated, it means that the time required should be increased. In addition, the number of snacks should be large and the shape should not be too large. Based on the above points, this method of making snacks is revealed.

Peng Bai's production of snacks is just like when he first came into contact with cake making. It is based on a theory. If Peng Bai is asked to make snacks now, the snacks made by Peng Bai are 100% of the cake-type snacks. If he makes snacks that are different from cakes, I am afraid that the works made by Peng Bai will definitely be very failed.

After understanding this, Peng Bai put the production center on the cake again, but removed the step of decorating the appearance with whipped cream.

Peng Bai thought for a long time and decided to make an entry-level blueberry mousse. Xue Lingbing hoped to learn strawberry mousse. Although the names of the two dim sum are only one word different, relatively speaking, strawberry mousse requires more skills, while blueberry mousse is the basic combination of making cakes and dim sums.

The ingredients needed to make blueberry mousse are 120 grams of blueberry puree, 45 grams of fine sugar, four slices of fish film, 150 grams of frozen blueberry grains, 10 grams of brandy, 400 grams of animal fresh cream, two slices of cake, mirror pectin and moisture-proof sugar powder.

Then Peng Bai made wine sugar liquid. Wine sugar liquid is a key link that is absolutely indispensable in the process of making mousse. The quality of wine sugar liquid is directly related to the adhesion of the mousse. The method is not complicated. Bring 100 grams of water and 50 grams of sugar to dissolve and let cool, then add 20 grams of brandy or rum and mix well.

After preparing the ingredients, Peng Bai started the production according to the steps suggested in the book. First, boil the blueberry puree and fine sugar until the sugar dissolves, then add the soaked gelatin slices and mix well; add brandy to the cooled blueberry filling and mix well, then add the acne and beating cream and mix it; but put the high slices into the mousse circle and brush with the wine sugar liquid; squeeze the mousse filling on a layer in the form of a flowering bag, and then spread it with blueberry granules; put a piece of cake slice in the middle, pour the remaining mousse filling in, and then smooth it with a spatula.

These are the most basic steps, and there are several biggest differences between mousse and cake. First, mousse does not require cream as an external decoration; second, mousse does not need to be placed in the oven. Not only can it not be placed in the oven, but it should be placed in the refrigerator completely oppositely for cooling.

What made Peng Bai depressed was not why the mousse was not put in the oven but into the refrigerator. What made Peng Bai depressed was that when making mousse, it could not be placed in the freezer, but into an ordinary safe room, and the time was as long as three hours.

Peng Bai looked at the clocks hanging on the kitchen walls for three hours. It seemed that it was time for him to go to work after taking them out.

sleep……

"It's delicious! Xiaobai is definitely good at making cakes, and it's much better than mine." Xue Lingbing's voice came into Peng Bai's ears.

"It's delicious, but I heard that he is a chef! But I haven't seen him cook yet! I don't know how his food is, this cake is nothing! You can buy it in the cake shop for some money!" Xue Xue's voice continued to reach Peng Bai's ears.

Peng Bai opened his eyes in a daze, but saw the Xue brother and sister dividing the matcha red bean chiffon cake he made last night.

"What time is it?" Peng Bai stood up from the chair and asked, moving his numb legs.

"Now? It's eight o'clock." Xue Lingbing looked up at the clock and replied to Peng Bai.

"Oh! Time is up." Peng Bai nodded and said.

The Xue brothers and sisters didn't know what Peng Bai meant, especially Xue Xue, because the concert ended yesterday and the next concert was held on the post-natal genius. Today and tomorrow are both resting, and there are no plans to go out, so Peng Bai should be resting today and tomorrow.

With the puzzled eyes of the Xue brothers and sisters, Peng Bai walked to the refrigerator, opened the refrigerator door, and took out the mousse that had been cooled for three and a half hours from it.

"Xiaobai...ah no...Boss, are you making mousse?" Xue Lingbing put down the matcha red bean chiffon cake in his hand, walked to Peng Bai's side a few steps, and asked excitedly.

"Yes, the first time I made it, I don't have enough experience. I will teach you how to make red melons when I have accumulated enough experience." Peng Bai nodded and replied.

The final step in making blueberry mousse is to apply glue. The glue and cream modification on the surface of the cake are similar to the cake. The last step of mousse - glue, is not just for the good look, but for the ability to fix the mousse so as not to loosen.

Peng Bai mixed a little puree with mirror pectin and then applied it to the hard mousse.

Take a hollow paper carving pattern with patterns, place moisture-proof sugar powder in a sieve bowl and gently tap it, so that moisture-proof sugar powder can be evenly spread on the hollow paper carving pattern. The hollow part of the paper carving pattern, that is, the surface of the mousse, will be quickly filled with moisture-proof sugar powder. When Peng Bai carefully lifted the hollow paper carving pattern and put it aside, the mousse was basically done.

Nowadays, blueberry mousse is still placed in the mousse mold, and the method of taking out the mold is completely different from making a cake. The method of taking out the mold is to use a spatula to cut the mold with a spatula and then remove the movable bottom. The mousse mold is a complete vessel because it is necessary to prevent the mousse liquid from flowing out, and it is very inappropriate to use a spatula to draw the connection between the mousse and the mold along the inner circle of the mousse mold, because no matter how exquisite the technique is, it will destroy the integrity of the mousse.

The mousse demolding method uses a spray gun to heat the mold edges, and uses the principle of thermal expansion and contraction to easily remove the mousse from the mold.

Then select appropriate fruits to embellish on the mousse according to the name. For example, this is a blueberry mousse, and the selected embellishment fruit is naturally blueberry.

"What's wrong?" Peng Bai suddenly felt that the side was very quiet, and the quietness was a little beyond his expectations. Peng Bai turned his head and saw Xue Lingbing with tears in his face, and Xue Xue who was covering his cherry lips in disbelief.

"Thank you, boss." Xue Lingbing grabbed Peng Bai's hand excitedly and shook it constantly.

"What's wrong?" Peng Bai was still very strange. He just made a blueberry mousse! These two siblings didn't think of their mother!

As Peng Bai guessed exactly, Xue Xue walked up and looked at Peng Bai with a worshipful expression, then approached Peng Bai, and her cherry lips were gently printed on Peng Bai's cheek: "Thank you, Peng Bai, my mother used to make mousse like this."—

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