Beijing Opera Facial Mask Mousse Cake

Flavor: Milky; Technique: Baking; Time: Several hours; Difficulty: Easy.

Detailed Cooking Steps for Beijing Opera Facial Mask Mousse Cake

Beijing Opera Facial Mask, a quintessence of China.

I present it in the form of a cake to everyone.

Food itself is a form of art.

Prepare all the ingredients for making the cake base.

Pour milk and corn oil into a bowl and mix well.

Sift in the low-gluten flour.

After mixing well, add the egg yolks.

Use a Z-shaped method to mix evenly.

Add the egg whites in three portions, beat with a mixer until soft peaks form.

Add the egg yolk mixture in three portions and fold gently until well combined.

Pour into a non-stick baking pan and smooth the surface with a spatula.

Preheat the oven to 180 degrees Celsius for 10 minutes, then bake the cake at 150 degrees Celsius in the middle of the oven for 30 minutes. Remove immediately.

Steep the butterfly pea flowers in milk over hot water to extract the blue color.

Strain out the residue.

Soak the gelatin sheets in cold water until softened.

Remove and stir in milk over hot water until completely dissolved, then let it cool.

Whipping cream with sugar, beat until smooth.

Mix with milk, the mousse liquid is ready.

Press the cake into square pieces.

Wrap the mousse ring with aluminum foil and place the cake pieces inside.

Pour in the mousse liquid and refrigerate for about 5 hours.

Melt the chocolate over hot water.

Let it cool.

Pour into a piping bag.

Draw the facial mask on the back of an oil paper.

Turn it over, squeeze out the white chocolate pattern, let it dry.

Add a little chocolate liquid with red yeast rice powder, mix well, fill the rest, and refrigerate for about 20 minutes.

Melt the remaining white chocolate with whipping cream over hot water until smooth.

Remove the mousse cake from the mold, spoon the cooled chocolate cream sauce over the cake, place the chocolate facial mask in the center, and it’s done.

An edible work of art.