Pure White Butterfly Island
2024-07-23 02:59:28 106
The pure white "Butterfly Island", also known as "White Chocolate Mousse Island", was made a long time ago, and the steps were a bit complicated, but the taste was definitely proportional. The base made of white chocolate, honey flavored mousse cake, fresh cream, chocolate butterfly and blueberry, all intertwined with various flavors, my family and I really like it< br>
Details of ingredients
Technique
Steps to make Pure White Butterfly Island
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1. First, make a base. White chocolate melts in warm water at around 60 degrees Celsius.![]()
2. Then add maltose and stir evenly.![]()
3. Form a paste like substance.![]()
4. Put the chocolate paste into a fresh-keeping bag or plastic wrap, and use a rolling pin to roll it into a 5mm thick circular piece, as big as possible as the prepared container.![]()
5. Prepare a container, put it in plastic wrap, and spread the chocolate chips in the container with any edges around it, no need to tidy up. The bottom tray is ready, put it in the refrigerator for refrigeration.![]()
Next, make honey mousse. Pour milk into the pot, heat over medium heat until the edges bubble, then turn off the heat.![]()
7. Soak gelatin in cold water until soft.![]()
8. Put the softened gelatin into the milk and stir evenly while hot until melted.![]()
9. Then add honey and stir evenly.![]()
10. Beat the whipped cream until it reaches 9 portions.![]()
11. Pour the honey milk mixture into the light cream and stir evenly.![]()
12. Sift one side, and the honey mousse solution is ready.![]()
Next, make cake slices. Separate the egg yolk and egg white into two clean containers.![]()
14. Add salad oil and milk to the egg yolk and stir well.![]()
15. Sift in low gluten flour and mix evenly with a rubber scraper.![]()
16. Add a few drops of white vinegar to the egg white, then add powdered sugar in three portions and beat until it becomes hard and frothy.![]()
17. Take 1/3 of the protein cream and add it to the batter. Quickly mix it evenly from bottom to top.![]()
18. Then pour it back into the remaining 2/3 of the protein cream and mix it evenly again.![]()
Preheat the oven. Place oil paper in the baking tray, pour in cake batter, use a scraper to smooth the surface, and gently shake to release bubbles. 160 degrees, on high and low heat, 20 minutes.![]()
After baking, take it out and peel off the oil while it's hot. Let it cool and set aside for later use.![]()
21. Find a tool slightly smaller than the chocolate base and carve circular cake slices.![]()
22. Pour the mousse solution into a refrigerated chocolate base, 1/3 of it is ready. Place a slice of cake on top and freeze in the refrigerator for 15 minutes until the mousse solution solidifies.![]()
23. Then pour in the remaining mousse solution, make it 9 minutes full, and rapidly freeze it again for 15 minutes until it solidifies.![]()
24. Then come and make butterflies. Find a picture of a butterfly, print it out, and choose the size you like.![]()
After melting the white chocolate, put it into a piping bag, cut a small opening, and print the oil paper on the butterfly on the paper. Use the chocolate piping bag to draw the outline of the butterfly. Note that the wings on both sides should not be connected together. Then refrigerate until it solidifies.![]()
26. Prepare a piece of tin foil, fold it into an M shape, place the butterfly's wings in the groove, squeeze a little chocolate into a chocolate piping bag, connect the two wings together, and refrigerate again.![]()
27. Add powdered sugar to light cream and beat.![]()
28. Put the cream into a piping bag, cut a round hole with a diameter of about 8mm, or choose according to your preference. Take out the refrigerated chocolate mousse island and squeeze the cream on top.![]()
29. Place blueberries.![]()
30. Place the refrigerated butterflies on top.
