Spring Sakura Dream Butterfly Pink Sakura Lace Butterfly White Chocolate Yogurt Mousse
A delightful spring-themed dessert featuring pink and green colors, cherry blossoms, and a white chocolate yogurt mousse. This recipe uses a 10cm×10cm square heightened mousse mold.
Spring Sakura Dream Butterfly🦋Pink Sakura Lace Butterfly White Chocolate Yogurt Mousse||
Recently I like pink and green colors very much, it feels like spring, and I...
Ingredients
Bean Paste Lace Butterfly
- 25gwhite bean paste
- 40gwater
- 7gglutinous rice flour
- 1 1/2gcorn oil
Pink Angel Cake Roll
- 4pieceegg whites
- 1pieceegg yolk
- 70gmilk
- 30gcorn oil
- 40gsugar
- 10gmilk powder
- 60glow gluten flour
- 2gcactus fruit powder
- 1dashvanilla extract
White Chocolate Yogurt Mousse
- 80gthick yogurt
- 20gwhite chocolate
- 100gwhipped cream
- 15gsugar
- 6ggelatin
Decoration
- 100glight cream
- 10gsugar
- 1piecefondant color
How to make Spring Sakura Dream Butterfly Pink Sakura Lace Butterfly White Chocolate Yogurt Mousse
Bean Paste Lace Butterfly
Add water to white bean paste and stir evenly.
Add glutinous rice flour and stir evenly.
Add corn oil and stir evenly.
Wrap in plastic wrap, heat in microwave for about 1 minute, take out and mix well.
Add white coloring matter and stir evenly.
Scrape it flat on the mold. Bake at 80 degrees for about 15 to 20 minutes. Take out the small unmolded butterfly, and then bake for an additional 3 to 5 minutes for the big butterfly. Demold while hot.
Pink Angel Cake Roll
Mix milk and corn oil, stir and emulsify evenly.
Add cactus fruit powder and stir evenly.
Add egg yolk and stir evenly.
Sift in the flour and milk powder and stir evenly.
Add vanilla extract to egg whites, add sugar in three batches, and beat until small hooks form.
Put ⅓ of the beaten egg white into the flour mixture, stir evenly.
Pour back the remaining egg whites and mix evenly.
Pour into the baking pan, smooth the surface, set the lower tube of the oven to 130 degrees and the upper tube to 140 degrees, and bake for about 40 to 45 minutes.
After baking, let it cool and cut out three cake slices according to the mold.
White Chocolate Yogurt Mousse
Divide the gelatine into two 3g pieces and soak them separately in cold water until soft.
Add light cream to sugar and beat until 8 points.
Take 10 grams of white chocolate and melt it, then melt 3 grams of soaked gelatine in water, stir evenly.
Take 40 grams of yogurt, add to the chocolate mixture and stir evenly.
Add half of the whipped cream and stir evenly to make a white chocolate yogurt mousse.
Wrap the mold with plastic wrap, put in one cake piece, pour in the mousse, put it in the refrigerator for about 20 minutes to set, then put in another cake piece.
Repeat the process to make the same mousse paste.
Pour into the mold and freeze in the refrigerator for 20 minutes to set, then add a piece of cake and cut into pieces for decoration.
Decoration
Find a high baking pan, place the bean paste butterfly on the edge of the baking pan according to the desired shape, bake at 80 degrees for about 10 minutes to set, let cool. The bottom can be coated with chocolate to make it waterproof.
Add fondant color and carve out small flowers.
Add sugar to light cream and beat until 8 points, then pipe flowers to decorate.
Tips & Tricks
The bean paste should be soft and have high drape, good fluidity, and high viscosity. If it feels dry and hard during operation, you can add a little hot water to adjust.
Adjust baking time according to your own oven. Over time, the bean paste will become brittle and easy to break when demolding.
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