限制级的诱惑 - 榴莲慕斯 （Durian Mousse Yule Log）

12/30/2012 08:33:00 PM wawalicious小歪 2 Comments

为了配合活动的要求，我做了一些简单的翻糖小饰品，
当然这瓢虫和圣诞没有关系，接下来的就有关系了。

在下面这张照片，有两只瓢虫是吸铁，另外两只是翻糖哦。
眼尖的朋友应该可以猜到哪一个才是翻糖的，哪一个才是吸铁。


翻版的圣诞叶，因为这是用普通叶子模型印出来的叶子。真正的圣诞叶是有专用模型来印出来的，可是我并没有买到,只好依样画葫芦，画了了山寨版本。 中间加上3粒红点就很像了 xD


这个就是放瓢虫的角落，和蘑菇一起，整个显得很耀眼 xD


从这里开始大家请看图说故事，中间会穿插食谱，由于食谱是英文版本的，所以中文版本的食谱如有需要可以留言通知，我可以翻译的哦。

另外也想通知大家，由于嘴馋，做榴莲蛋糕的时候吃了几粒榴莲，身体立刻发热气生病，自己本身的气血已经不好，加上又生病了，把大姨妈都吓坏了迟迟不敢来，终于拖到前几天才报道，所以觉得特别累特别没有精神，接下来就不多写了，大家看图说故事啊。

不过我还是想说这个蛋糕真的好吃，绝对推荐给各位榴莲爱好者 ：）

还有那个jaconde sponge烘出来后真的很香，尤其是加了可可粉的，如果剩余的我都会烤久一些让它脆，当零嘴很棒 :) 我妈妈和外甥都很喜欢吃，妈妈还说怎么这么像wafer 饼干.. xD 



Durian Mousse Yule Log 

One 9' inch sponge cake
(Enough for one 7 1/2'' inch 2 layered mousse and a yule log)

250g sponge mix
4 nos egg
50g water
90g melted butter

1. Sponge cake mix & 4 nos eggs combine whisk till creamy
2. Add water and continue to mix until pale and fluffy. (until the batter drop slowly and leave obvious traces on top of the remaining batter without sinking when lift it up using the whisk)
3. Fold in melted butter. Pour into lined parchment paper mold.
4. Bake for 30-35mins at 180'C. (Adjust according to your own oven temperature and time)

Jaconde Pattern Paste
25g unsalted butter (soft)
1/2 tsp salad oil / corn oil

20g icing sugar
15g egg white

15g cocoa powder

1. Sieve cocoa powder then icing sugar.
2. Mix unsalted butter with corn oil, add in icing sugar and combine.
3. Add in egg white and mix thoroughly, add cocoa powder at last to form cocoa pattern paste.
4. Use silpat or line a parchment paper at the bottom part of the swiss roll mold, scrape the paste and make desired shape or pattern, lastly put inside the freezer to freeze and start to make the jaconde sponge. 

Note : Omit the cocoa powder to form normal jaconde paste, u also can add coloring at last as desired.

Jaconde Sponge
43g almond flour
75g icing sugar
12.5g cake flour
1 large egg

1 large egg white
5g superfine sugar

15g melted unsalted butter

1. Sieved icing sugar and cake flour, add in almond flour and eggs.
2. Egg white beat till foamy and add in sugar, beat till medium peak ( meringue )
3. Fold in meringue to flour with egg yolk batter by part.
4. Fold in melted butter. Remove the frozen jaconde paste from freezer and pour the mixture on top of it. Scrape smoothly with gentle hand.
5. Bake with 200'C for 6-8 mins. (Adjust according to your own oven temperature and time)

Durian Mousse 
(this recipe is enough for one 7 1/2'' inch 2 layered sponge mousse cake,
 cut half for making this yule log)



Assemble

1. Cut the shape of jaconde sponge to fit the size of the mold (The curve). I use the mold as below, but mine is wider.





Aspiring Bakers #26 – Creative Christmas Motif Bakes! hosted by Alan of Travellingfoodies