An obvious sign is the flowering of the flower: the whole air is filled with a thick fragrance of flowers, the heart is filled with anger, intoxicating! The flower smells sweet, poisonous, has a healthy stomach, helps digestion, invigorates the blood, calms the sputum, stops coughing, etc., and can eliminate depression, balance the body, mind, emotions, relieve and relieve mental stress!Since the effect is so great, let's enjoy the healthy delicacies of nature in this golden autumn season!

WHAT YOU NEED

Ingredients

Protein (two six-inch sizes
one please cut in half) 3
Protein: 65 grams of sugar
Protein: a few drops of lemon juice
Protein: 1 g of salt
Three eggs.
Egg yolk: one whole egg
Eggs: 80 grams of milk
Egg yolk: 7 grams of honey from roses
Egg yolk: 10 grams of honey-soaked rose petals
Egg whites: 90 grams of low-fat flour
Egg yolk: 68 grams of corn oil
Animal cream (one six inch) 300 grams
Animal cream: 25 grams of white sugar
Animal cream: 1.5 grams of rum
100 grams of milk
Moose: 100 grams of homemade flavorless yogurt
Mousse: 20 grams of white sugar
Mouth: 10 grams of gelatin
150 grams of pure water
10 g of white sugar
1 g of lemon juice
5 grams of gelatin
Flowers in moderation

How TO MADE The taste of autumn - flowery yogurt mousse

Steps 1 to 4

1. The need for rose honey

2. Ready the milk.

3. Three proteins in a clean bowl without water or oil

4. Three egg yolks plus one whole egg are added to the milk bowl and the corn oil is mixed by hand evenly until emulsified

Steps 5 to 8

5. Add the egg yolk to the rose petals and stir evenly again with your hand.

6. Screening for low fiber powder

7. Mix with a knife and cut evenly.

8. Add a few drops of lemon juice to the protein, beat evenly with an electric egg beater, then add one gram of salt to the fish eye bubble state, add sugar three more times, beat to the protein thick, the surface appears clearly patterned, very delicate dry bubble state

Steps 9 to 12

9. Take one-third of the finished protein, mix it in the egg yolk, use the J-shaped method, stir with a scraper, cut evenly

10. Pour the mixed egg yolk back into the protein at a certain height.

11. Mix again in a J-shaped way with a scraper and cut evenly.

12. Preheat the oven at 140 degrees for ten minutes.

Steps 13 to 16

13. I poured the cake paste into the mold, blowing the bubble for 140 degrees for 40 minutes (depending on the temperature of my oven, 35-40 minutes) and baked the middle and lower layers, I baked two together, afraid of the bottom being hollow, so I put a layer of tin paper on the bottom.

14. After baking, the mold is shaken and then clamped upside down on the grid, and after cooling, the mold is removed to divide a 6-inch cake into two circular slices 2.5 centimeters high.

15. Cut into a circle smaller than the mold, place it in a 6-inch mold, and wrap the bottom with tin paper.

16. Milk, yogurt, sugar mixed by hand, 10 grams of gelatin mixed with two tablespoons of water to heat the water to a smooth liquid, mixed with uniform cream, sugar mixed with rum

Steps 17 to 20

17. The cream and milk are mixed at the same speed with a rubber scraper, and the cream is filled with milk, yogurt, and mousse.

18. Pouring mousse on the first layer of cake

19. Cover the first layer of cake, then put the second layer of cake, and pour the mousse.

20. After all the mousse has been poured, the mold is placed in the refrigerator and refrigerated.

Steps 21 to 24

21. After half an hour of refrigeration, take out a flower that has been boiled in clear water and place it on top, trying to hold it as tightly as possible so that the mirror does not float when it is upside down.

22. 150 grams of pure water, 5 grams of gelatin, 10 grams of sugar, 1 grams of lemon juice, 1 grams of rum, insulated water until smooth liquid poured onto the surface of the mousse, refrigerated for four hours

23. Without cutting, the fragrance of the flowers gradually dissipates, and after cutting, it becomes more fragrant.

24. Fresh and delicious cauliflower mousse cake finished

Handy cooking tips

　　1: this is the amount of two chickpeas, if one can be reduced by half: the amount of one mousse 2: adding a whole egg to the egg yolk can make the baked cake less likely to crack