What is Ganahuy in cake

It is a pulp that can be used when making mousse cakes.

Ingredients: 72 grams of water (for gelatin), 9 pieces of white gelatin, 50 grams of fine sugar, 80 grams of water, 80 grams of egg yolk, 100 grams of whole eggs, 20 grams of Cointreau, 250 grams of bittersweet chocolate, 500 grams of non-dairy cream, 250 grams of animal whipped cream, Ganaxiu, 1500 grams of bittersweet chocolate, 750 grams of full-fat three-flower evaporated milk (for baking), 50 grams of white oil, 150 grams of crystal pectin, 20 grams of Cointreau.

How to make: 1. Chocolate mousse part.

1. Mix white gelatin sheet and water (for soaking gelatin) for later use.

2. Add the fine sugar to 80g of water and cook until it is about 115.

Classic mousse cake.

3. Add the beaten egg yolk and whole egg part.

4. Add the brewed gelatin, mix well and filter.

5. Add the melted chocolate.

6. Finally, add whipped whipped cream, and Cointreau wine can be put into the mold.

7. After freezing, demold and pour Gan Na Xiu, and decorate with fiber grass tea.

Second, the part of Gannahu.

1. Melt the chocolate in water, continue to add the evaporated milk and white oil and mix well.

2. Add crystal pectin and Cointreau wine and mix well.

Chocolate and whipped cream are mixed in a one-to-one ratio and dissolved in water, which is used to make the surface of the cake topping, which is called Ganaxiu.

Ganache (ganahy) is a very old chocolate-making process.

Semi-sweet chocolate and whipped cream are slowly cooked over low heat until the chocolate is completely melted, stirring constantly to make the texture of the cocoa as smooth as possible. After an intricate and delicate production process, the chocolate is completely condensed with a rich aroma, with a slightly moist taste and an elegant and pleasant taste like a berry. -- This is called ganache.

Therefore, ganache cake is a cake made with ganache as an ingredient, it is not as hard and crunchy as chocolate that is directly liquefied and coagulated, and has a smoother texture. Compared to the liquid chocolate sauce, the ganache has a thicker texture and is non-sticky.

The chocolate can only be made after it is melted, and the taste is different when it is melted and different ingredients are added. The liquid chocolate you are talking about is actually Hershey's chocolate sauce, in fact, it is not chocolate sauce but chocolate syrup, which is made with syrup and cocoa powder, etc., and the ingredients of chocolate are different.

Also, pay attention to the temperature when melting the chocolate to control well, the temperature of different chocolates is not the same, it is recommended to check.

Hershey's is chocolate syrup, which is made with syrup and the like, which is fundamentally different from chocolate. So be sure to use chocolate. Chocolate sauce is melted chocolate, this is a myth.

Actually, they are two completely different things, but the names are more similar. Hershey's chocolate sauce is a kind of syrup made of corn syrup, water, cocoa powder, white sugar, etc., without any cocoa butter ingredients, not many people think that it is a sauce made after chocolate is melted, and the accurate translation should be "chocolate syrup". So never substitute melted chocolate with chocolate sauce.

Chocolate sauce does not set at all, whereas melted chocolate does.

Mousse is a kind of Peiyou imitation dessert, roughly speaking, the cream is the main grind and dessert, chocolate with fiber, fruit puree, cheese will become a combination. It is characterized by the need for refrigeration and a delicate taste.

Lime cheese mousse: Oreo crushed 150 g butter to taste cookie base. 150 grams of cheese, 88 grams of milk, 100 grams of yogurt, 15 grams of lime juice, 100 grams of sugar, 7 grams of gelatin, 350 grams of whipping cream.

Milk and sugar are boiled until saccharified. Beat the cheese and yogurt evenly, add the gelatin and cheese yogurt in the milk syrup and stir well. Whisk the whipping cream and add the lime juice and stir well.

Mix the butter and biscuits well, pour them into a bowl and spread them evenly on the bottom of the bowl. Pour in the mousse paste. Refrigerate until solidified.

Lime zest 2 sugar 50 g, water 120. Gelatin 10 grams. After the sugar and water are boiled, let cool a little, add the lime zest, and then add the gelatin slices.

Lime peel to a grater. Once the mousse paste has solidified, pour it inside. It can be eaten after coagulation.