The teacher said that up to the technician, everyone is already very good, as long as there is a recipe can do, do not need to operate the process, think about it seems right Oh!
Yet how come it always seems to go wrong when you actually do it, let alone when you take the test!
So I’ve recorded the procedure, operating tips and exam tips, and you can refer to it if you need to!
Finished in a 6″ round mold, shaped and cut into 6 pieces! The cake body is well-defined, decorated in a simple and beautiful way, with a complete demoulding, smooth, soft, tender and delicate surface.
Pastry Chef Technician – How to Make Frozen Cheese and Berry Cake
Bag the digestive biscuits.
Crumble it up with a rolling pin!
Pour into a bowl, add powdered sugar, and mix well!
Melt the butter and microwave for two 30-second dings!
Pour the melted butter over the cookie crumbs and mix well!
Prepare a flat plate by wrapping foil around the bottom of a 6″ mousse ring and placing it on the flat plate!
Pour the mix into the cookie crumbs spread and pressed down, and refrigerate!
It’s time to prepare the gilts… 2 slices for a total of 10 grams cut!
Gillette soak it in cold water until it’s soft!
That’s when we heat the milk! Heat the milk and 80g of the sugar over low heat, stirring as you go, until bubbles form and turn off the heat! Let it cool!
It’s time to handle the cream cheese!
The cream cheese softens to a fine paste!
Cool the milk to hand warm, throw in the frothy gilts and stir until completely melted!
Pour the milk paste and cheese into the mixture and mix until a fine paste is formed.
Now you can whip the cream, cream with 10g of sugar and whip until slightly grainy!
Pour the whipped cream into the cream cheese batter and mix well! The final state of the cake batter was a mellow, creamy paste!
Pour slowly into mold
Prepare berry puree in a piping bag
Feel free to squeeze some puree and toss it up and down with chopsticks!
The puree is already in the cake.
Then squeeze some patterns on the surface and refrigerate!
After refrigerating and removing, brush a layer of mirror pectin on the surface to brighten the color!
Heated mousse ring mold release!
Cut it into six pieces with a hot knife!
2、Gilidine tablets should be added when the milk is warm, otherwise it can not be melted.
3、When mixing, can’t turn into custard, cream cheese mix unevenly, can use low heat to heat a little
4, You can add a layer of mousse surround inside the mousse mold for easy demoulding!
5, release the mold can use a torch to slightly burn the mousse ring and then take off! To cut a cake, heat your knife with a musket and wipe it clean every time you cut!
6, mirror pectin is best to use a laminated bag to squeeze circles and then wipe evenly more convenient!
7, the exams due to the number of people, the refrigerator has been on switch off is not easy to freeze, so the students who drew this test after the sugar art on the first to do this into the refrigerator, and then do the chocolate sculpture and flip sugar cake, this arrangement is more reasonable!