How to make eight-inch yogurt mousse cake. Detailed explanation of the steps of ocean yogurt chiffon

The steps for making an eight-inch ocean yogurt chiffon mousse birthday cake are a bit complicated. First, make the base of the eight-inch chiffon cake layer. Then make the mousse layer, then make various marine decorations, and finally decorate. Although the ocean chiffon mousse cake is complicated to make, it is a good choice as a birthday cake for children, friends, and elders!

How to make eight-inch yogurt mousse cake. Detailed explanation of the steps of ocean yogurt chiffon mousse birthday cake.

Materials:

Chiffon cake tray materials: 100g egg yolk, 80g milk, 39g corn oil, 90g low-gluten flour, eggs 175g white sugar, 75g fine sugar, 6g corn starch, lemon juice (a few drops), 1 eight-inch removable bottom round mold. Materials for decorations (shells): 8-piece silicone mold for starfish and fish, 100g of white chocolate. Decoration (ocean wine frozen layer) materials: ①Dark ocean: 200ml Ruiao Blue Cocktail, 100ml Sprite, 15g gelatin sheets (soak in cold water until soft), ②Light ocean: 50ml Ruiao Blue Cocktail, 50ml Sprite, 5g gelatine tablets (soak in cold water until soft), ③ McCormick blue food coloring (optional). Ingredients for the mousse layer: 350g yogurt, 200g whipping cream, 80g caster sugar, 20g gelatine sheets (soak in cold water until soft), 5ml lemon juice. Ingredients for decorations (beach and wave): 4 pieces of digestive biscuits, 2 pieces of Taiping milk and salt crackers, shredded coconut (appropriate amount), decorations (others): 5g of melted butter, tinfoil, 1 plastic rim, 1 ribbon rice.

How to make eight-inch yogurt mousse cake:

Make an eight-inch ocean yogurt chiffon mousse birthday cake. The cake layer is made of chiffon cake slices and made into three layers. A mousse layer made of yogurt, whipped cream and gelatin sheets. Finally, I made the ocean, beach, and shells. Isn't it very beautiful, especially suitable for birthday cakes?
The first step: Make an eight-inch chiffon cake layer
Pour 80g of milk into 39 corn oil, stir evenly clockwise, the oil and milk are completely integrated, you need to stirMix for about 5 minutes.
Sift 90g of low-gluten flour into the oily milk;
Stir up and down evenly (stir from the bottom up like a stir-fry to prevent the flour from becoming glutenous) until there are no gnocchi.
Add 100g of egg yolk and mix evenly with a whisk clockwise until there is no graininess at all and a silky egg yolk paste is formed.
To make meringue, add 75g of fine sugar to 6g of starch and mix evenly. At the same time, start preheating the oven, setting the upper and lower heat to 160 degrees (note: fully preheat the oven in advance).
First use an electric egg beater at high speed to beat the egg whites into large fish-eye bubbles; add 27g of sugar-starch mixed powder and add a few drops of lemon juice (easy to whip);
Adjust the egg beater to medium speed and beat until the egg whites double in volume. Pour in 27g of fine sugar (and starch). Beat the egg whites at medium speed until obvious lines appear. Add the remaining 27g and continue mixing. (Adding sugar in three batches is the key to making the cake fluffy).
Note: When making chiffon cake, it takes 10 minutes for hard foaming and 8 minutes for wet foaming. My experience is 9 minutes. If the beating time is not enough, the cake will not rise, and it will be too wet, too sweet, and difficult to cook; if the beating time is too long, the chiffon cake will easily crack, so it is best to control the time within 9-10 minutes. Wet hair: Use a whisk to lift the egg whites into a large curve, with the lower angle less than 90 degrees. Eighty-nine distribution: It has a small curved angle and a low hanging angle of more than 90 degrees. Stiff hair: straight and erect, not bent.
Add the cake frosting into the egg yolk batter in three batches, and stir evenly by turning it up and down (stir it up and down just like cooking, in order to avoid defoaming). The mixed cake batter is fluffy and shiny, with a full and even color and shape.
Pour the cake batter into the eight-inch mold from a high position, shake and shake twice to remove air bubbles in the cake batter.
Put the cake batter into the preheated oven, set the upper and lower heat to 140 degrees, and bake for 60 minutes. The actual baking time will depend on your own oven.
Take out the baked chiffon cake, smash it twice, and place it upside down. Unmold and slice after completely cool.
Step 2: Make shells
Put 100g of white chocolate into a container, put it on the steamer, and heat until melted. (Note: The container must be water-free and oil-free, and do not add a lid to the steamer)
Pour the melted white chocolate liquid into the mold and let cool. Then put it in the refrigerator for 12 hours.
Step Three: Make the Blue Ocean Wine Freeze Layer
Pour 50ml and 100ml of Sprite into two basins respectively.
Heat the Sprite and add the gelatine sheets that have been soaked in cold water. (Note: Add 5g of gelatine tablets soaked in cold water to 50ml of Sprite, and 15g to 100ml).
Wait until the gelatine tablets are completely dissolved, no longer heat, and let cool at room temperature. After cooling, add 50ml of Ruiao Blue Cocktail to 50ml of Sprite (200ml of 100ml), and stir evenly.
If you think the color is not blue enough, you can drop in blue delicious food coloring, or you can add no coloring. (Add one drop to 300ml, half a drop to 100ml) Place it in the refrigerator overnight for later use.
Step 4: Make the yogurt mousse layer
Unmold the completely cooled chiffon cake, then invert the chiffon cake into slices and divide it into three layers. (Tip: Use a toothpick to determine the height and cut evenly.)
Cut off the outer edge of the chiffon cake.
Wrap the bottom of the removable bottom mold with tin foil, apply a layer of butter (anti-stick) evenly on the inner wall of the removable bottom mold, and set aside.
Start making the mousse paste.
Pour 80 grams of fine sugar into 200ml of whipped cream;
Gently beat the cream in a clockwise direction until it becomes a smooth milkshake-like paste (note: do not overbeat).
Take 60g of yogurt, heat it in a steamer, add 20g of gelatine slices soaked in cold water until the gelatine slices are completely melted.
Take the yogurt from the steamer, let it cool to room temperature, add all the yogurt, and stir clockwise evenly. Add a small spoonful of lemon juice and stir evenly.
Pour in all the pasty-like cream paste and stir evenly clockwise to form a mousse paste.
Step 5: Assemble the Ocean Yoghurt Chiffon Mousse Birthday Cake
Put a piece of chiffon cake into an eight-inch round mold, pour a portion of the mousse paste, and cover the chiffon cake piece.
Put another cake slice on top and pour a layer of mousse batter. Place the third layer of chiffon cake slices and pour in all the remaining mousse batter.
Put it in the refrigerator overnight.
Step 6: Decoration
To make the beach layer, crush 4 pieces of digestive biscuits and 2 pieces of Taiping milk and salt crackers into powder.
Take the blue wine jelly out of the refrigerator and cut it into random pieces.
Take the chiffon mousse cake out of the refrigerator, place the cake on several cups, and gently blow the outer wall of the mold with a hair dryer. The mold will fall off naturally.
Put the chiffon pattern cake on the work surface, add a border and tie it with a ribbon. First lay a layer of dark blue wine jelly, then a layer of light blue wine jelly.
Then sprinkle a circle of soda cracker foam, then spread a layer of darker digestive biscuit foam, and sprinkle some shredded coconut to act as waves. Top with chocolate shells. The fresh and beautiful ocean yogurt chiffon mousse birthday cake is completed.
The above is how to make the eight-inch yogurt mousse cake. Marine yogurt chiffon mousse is very suitable for birthday cakes! Come and try it~~