Dragon fruit Mousse Cake

Pray for Nice

   Mousse cake from the delicacy of Paris.Yesterday was Bastille Day, this should be a day of nationwide celebration of joy, but not some of the good things that happened.I pray for peace in Nice,and in every corner of the world.

            

Ingredients

      Mousse filling Ingredients: dragon fruit meat(100g)

                                                             yogurt(100g)

                                                             gelatin(2 tablets) 

                                                             sugar(50g)

                                                             pitaya(50g)

                  Mirror material:water(70g)

                                          sugar(20g)

                                          gelatin(1 tablets)  

Directions

                 1.Pitaya stir into the mud.

                 2.Resisting heat, add soaked gelatin, gelatin to melt off the heat, let cool reserve.

                 3.Add yogurt mix well, I did not use the cream, in order to low heat, like you can                       add cream,  so the effect will be better shape.

                 4.Slice of cake, into the mold. Ru Mousse pour liquid in the mold.

                 5.Production Mirror: dragon fruit puree with water heat, add the                                                 soaked gelatin sheets to melt.         
                 6.Styling mousse to be poured into the mirror material, 4 refrigerated child with a                       hair dryer blowing mold around the mold.

                 7.Spot silver beads decorated sugar produced.

Delicious Egg Tarts

  Very easy to make Chinese style Egg Tart, you can put the leftovers in the refrigerator for later use fo up to 3 days. You can reduce the sugar used on the crust and the filling to fit your taste, this recipe lightly sweetened. If you want to you, can add more sugar to the filling. Hope you enjoy it!

Ingredients

                 1 1/2 cups water                     2/3 cup white sugar 
              
              1 cup confectioners' sugar      3 cups all-purpose flour
              
              10 eggs, beaten                      2 dash vanilla extract
             
              1 cup butter                            1 cup evaporated milk

                      

Directions

               1.In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.

                

               2.Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.

     

                3.Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

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