蛋白克蛋黄克细砂糖90克低筋面粉克食用油20克牛奶50克1.蛋黄食用油、过筛的低筋面粉、牛奶、搅拌均匀.

Eggyolkcookingoil,siftedlow-glutenflour,milk,andstirwell.

2.蛋白和白砂糖打至中性发泡,分三次加入蛋黄糊搅拌均匀平铺在烤盘里.Beattheeggwhitesandwhitesugaruntilneutralfoaming,addtheeggyolkpastethreetimesandstirevenlyandspreaditinthebakingtray.3.上下火°,烘烤10分钟.Heatupanddownat°andbakefor10minutes.覆盆子果泥克白砂糖36克吉利丁片7克水20克1.将白砂糖、水、果泥煮至小气泡,加入泡软的吉利丁片搅拌均匀.Boilthewhitesugar,water,andfruitpureeuntilsmallbubbles,addthesoakedgelatineslicesandstirwell.2.导入模具放冷冻室成型.Importthemoldandplaceitinthefreezerforforming.牛奶克淡奶油A克蛋黄80克白砂糖15克56％黑巧克力克淡奶油B克吉利丁片10克1.蛋黄和白砂糖打发，将牛奶和淡奶油A煮沸倒入打发的蛋黄中.Whiptheeggyolkandwhitesugar,boilthemilkandwhippedcreamAandpourintothebeateneggyolk.2.将蛋黄混合物再继续小火煮，期间不间断搅拌蛋黄糊避免煮成蛋花结块，煮至有点浓稠加入融化好的巧克力，搅拌均匀.Continuetoboiltheeggyolkmixtureonalowheat.Duringthistime,stirtheeggyolkwithoutinterruptiontoavoidlumps.Cookuntilitisabitthick.Addthemeltedchocolateandmixwell.3.加入软化好的吉利丁片,拌匀.Addthesoftenedgelatinflakesandmixwell.4.将淡奶油B打至七分发分两次加入冷却至手温的慕斯糊中.BeatwhippedcreamBto7andaddittothemoussebatterthathasbeencooledtothewarmth.取出慕斯模具,倒入二分之一的慕斯糊.将脱模的果冻放在慕斯糊中间再倒入剩余的慕斯糊.最后放上厚度为一厘米的原味蛋糕,放冰箱冷冻成型.表面装饰：喷砂Liu家嫡女