How to use mousse powder, how to make mousse?

The usage of mousse powder is as follows:

Ingredients: 205g yogurt, 85g milk, 10g mousse powder, 300g cream, 45g spun sugar

Steps: 1. Pour the milk and mousse powder into the pot.

2. Stir until there are no particles.

3. Let cool and pour into yogurt.

4. Stir well.

5. Next, start beating the whipping cream.

6. It is okay to send it like this.

7. Pour the whipped cream into the yogurt mixture.

8. Stir into one.

9. Finally, pour it into the mold and refrigerate for 4 hours.

"Musse" is a transliteration of the French word mousse, which refers to a milk product that increases the taste of cakes by milk foam. This cake is made in France and is a common dessert in French cuisine.

Step 1: Make the cocoa cake. 2 large eggs, 40g sugar, 40g cake flour, 10g cocoa powder, butter.

without salt) 10 grams.

Preparation of cocoa powder muffin:

1 Preparation steps. After mixing the flour with cocoa powder, sieve twice and set aside. Fold the oven with paper in a 20x20 cm box.

On a baking sheet. Melt the butter. Lightly coat the inside of the 18 cm diameter ring cake with a layer of melted butter.

Refrigerate and set aside. Preheat the oven at 170 degrees.

2 Place the eggs in a bowl and beat them with a whisk. Put another basin with hot water at 60 degrees and beat the egg bowl on top.

Egg mixture. After foaming, add sugar and beat continuously. When the amount of egg wash is tripled, remove the hot water basin underneath. Keep beating eggs.

until the egg wash picked up with a whisk falls and the number can be clearly seen.

3 Pour the sifted flour and cocoa powder into 2 and mix gently with a flat spatula. The powder is gone, add the butter and mix gently.

4 Pour 3 into a stacked carton on a baking sheet, smooth the surface with a flat spatula and bake in the oven for 10 to 15 minutes. Remove and set off after baking.

Let cool on the cake stand.

The second step is to make the chocolate mousse.

Ingredients: 6 grams of gelatin powder, 3 tablespoons of water, 80 grams of chocolate

120ml milk, 1 tsp of rum, 2 egg whites (large), 60g sugar, 200g fresh whipping cream.

1 Put gelatin powder into a bowl, sprinkle with water and mix well. Chop the chocolate and set aside.

2 Heat the milk in a pan and remove the pan before boiling. Be careful not to heat the milk to a boil.

3 Pour the chocolate and rum into 2 to dissolve and stir well, then pour 1 into the mixture and set aside.

4 Beat the egg whites and cream separately in 2 pots. Both should be beaten until the foam in the basin is formed after the foam is stirred up with a whisk.

The degree to which the horns can stand up.

5 Add 3 batches of beaten cream and egg whites and mix gently.

6 Put the cocoa cake into the inner bottom of the ring, pour 5 into it, and refrigerate it to solidify.

7 done.

1.Mousse is made of gelatin powder or pectin or gelatin or agar, in short, and various flavors of juice or jam or chocolate, coffee, cream, etc., to make a custard-like dessert that is softer than pudding.

2.The mousse filling can be spread on top of the cake or made as a sandwich layer. Refrigeration is required.

I feel that the mousse I ate today is thicker than custard, unlike the sweet and sour food I used to eat.

In other words, the main function of mousse is to soften food. It is used to absorb excess liquid flow.

If it is tasteless, dissolve it with warm juice, and if it is flavorful, use warm water. Add twice as much water.

Mix well with whipped whipped cream at room temperature. Pour it on the surface of the cake (mold required), refrigerate for 2 hours and serve.

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.

Function. Adding mousse powder when making cakes can make the cake more fluffy and textured, making the cake more delicious.

Mousse powder is generally not allowed to be eaten directly, and it is added to the cake when it is made.

Brief introduction. Mousse powder is a powdered or semi-finished raw material with granules made from natural fruits or concentrated powders and granules of yogurt, coffee, nuts, thickeners, emulsifiers, natural flavors, etc. Mousse powder can be used to make cakes, puffs and desserts, mainly used to make all kinds of mousse cakes.

Teach you how to make yogurt mousse simple and delicious.

Very delicious mango Oreo Mousse, children's favorite, the method is super simple, 8-year-old children can complete it independently, everyone hurry up and do it, pay attention to Xiaona, and will upload more wonderful **.

Cooking Materials: 1Ingredients : Oreo biscuits 200g butter 100g

2.Mousse ingredients: gelatin powder 15g, purified water 75g, yogurt 350g, lemon juice 35g, whipping cream 350g, caster sugar 35g

3.Mirror ingredients: gelatin powder 5g, purified water 50g, lemon juice 25g, honey 25g

Preparation process g Oreo biscuits scrape off the filling, put them in a bowl and crush them with a rolling pin.

2. Pour in 100g of melted butter, stir and mix well.

3. Pour it into the mold, cover it with plastic wrap, gently press it with your hands, and then remove the plastic wrap, and set aside the Oreo cake base.

4. In another bowl, pour in 15g of gelatin powder and 75g of purified water, and stir well.

5. Pour into the pot, heat and stir for a while.

6. Pour it back into the bowl, add 35g lemon juice and 350g yogurt, stir well, and set aside the yogurt paste.

7. In another bowl, add 350g of whipped cream and 35g of caster sugar, and beat with an electric whisk until a small hook can be pulled out, but it will soon collapse.

8. Pour in the yogurt paste made in step 6, stir well, and the mousse paste is ready.

9. Pour the mousse paste into the Oreo crust in step 3 and refrigerate for 30-60 minutes.

10. Next, make a mirror: pour 50g of purified water and 5g of gelatin powder into the pot and stir well.

11. Pour in 25g of honey and stir well, then pour in 25g of lemon juice and stir well.

12. Pour in the refrigerated mousse to form a smooth mirror. If it is uneven, shake it slightly to make it even and refrigerate overnight.

13. After refrigeration, cut into small pieces and enjoy slowly

Cut the gelatin slices into small pieces and soak in 70g of cool boiled water to soften. Do not soak in hot water, otherwise it will lose its coagulating power. When the whipping cream is thickened and lines appear on the surface, stop beating and put it in the refrigerator for later use.

Add powdered sugar to the yogurt and mix well with lemon juice. Heat and stir the soaked gelatin slices together with the soaked water to dissolve them into a liquid, pour them into the yogurt immediately while they are hot and mix well, then pour the yogurt into the whipped cream that was beaten before, stir well, then pour it into the mold, and put it in the refrigerator until it condenses.

1.Pour 80g of digested biscuits into an egg bowl and mash them, add 30g of melted butter and stir well, pour them into molds and compact.

2.Whisk the cream with a whisk until 6-7 into setback.

3.Pour the gelatin powder into a basin, then add the milk, add the sugar at the end, heat until completely dissolved, be sure to stir well.

4.After cooling slightly, strain into the cream.

5.You can add some diced fruit or jam, stir well.

6.Pour the mousse liquid into the mold, refrigerate for more than 4 hours, take it out and demold it, and then decorate the surface.

Are you asking about mousse cake?

It is usually made by curling cheese and whipped cream with gelatin, and can be eaten without baking, and is a representative of today's high-end cakes. It should be refrigerated at low temperature in summer, and can be stored for 3-5 days without refrigeration in winter.

There are many ways to make mousse cakes, you can learn about them at school, but if you make them yourself at home, you still don't have to go to a professional school to learn systematically!

The process of making mango mousse.

Correct question, complete description, more than 30 words. It is not allowed to flood content or make up the word count content.

The usage of mousse powder is as follows:

Ingredients: 205g yogurt, 85g milk, 10g mousse powder, 300g cream, 45g spun sugar

Production steps: 1. Pour the fan milk and mousse powder into the pot.

2. Stir until there are no particles.

3. Let cool and pour into yogurt.

4. Stir well.

5. Next, start beating the whipping cream.

6. It is okay to send it like this.

7. Pour the whipped cream into the yogurt mixture.

8. Stir into two to form a single fiber god body.

9. Finally, pour it into the mold and refrigerate for 4 hours. Vertical fiber <>

1. If it is summer, the gelatin tablets in the recipe should be increased by more than one gram to ensure that the mousse paste will not be soft because of the high temperature. On the contrary, in the winter you can appropriately reduce the grams.

2. If it is imported gelatin powder, the coagulation power is much better than that of gelatin tablets, and the amount can be appropriately reduced by about one-third compared with flakes when used.

3. The gelatin tablets must be soaked in cold water (preferably ice water) before they can be used.

4. When using gelatin powder, it is necessary to add water appropriately, the amount of water can not be too much, generally about twice the amount of gelatin powder, if more water is added, it will affect the coagulation force.

5. Many people feel that the mousse paste is very thin after it is done in summer, so don't pour it directly into the mold at this time, otherwise the cake body will float in the mold. We should put the excessively thin mousse paste in the refrigerator for a few minutes, and when it is slightly thicker, we should take it out and mix it evenly, and pour it into the mold.

Mousse powder is an important raw material for making mousse cake, mousse powder is a kind of jelly raw material, the effect is similar to agar, fish gelatin powder, jelly powder, etc., the steps of mousse powder to make mousse cake are as follows:

Prepare the ingredients: 100g of mousse powder, 250ml of whipping cream, mousse powder open, whipping cream has been refrigerated in the refrigerator for 12 hours.

2. Melt the mousse powder with boiling water first.

3. Pour the cream into a deep basin.

Fourth, beat it with a whisk until it reaches six.

5. Pour the whipped cream into the melted mousse powder.

6. Stir well, put it in the refrigerator for 30 minutes and take it out.

7. Cut into cubes and serve.

Mousse, or mousse in English, is a custard-style dessert that can be eaten straight or made into a cake sandwich. Cream and coagulants are usually added to create a thick jelly effect, and it is made by gelatin curdled cheese and whipped cream, and can be eaten without baking. It is the representative of today's high-end cakes.

Ingredients: 6 slices, 300g strawberry puree, 15g caster sugar, 200g whipped cream, 5g lemon juice, 4 slices, 100g strawberry puree, 20g caster sugar, 100g water.

Method 1Mousse filling production: First, soak the gelatin in the mousse filling material in cold boiled water to soften the gelatin and set aside.

2.Heat the strawberry puree and caster sugar together until the caster sugar is completely dissolved and then remove from the heat, then add the softened gelatin in Method 1 and stir it well, until the gelatin is completely dissolved and let it stand to cool.

3.Method 2: After cooling to about 20, add the whipped milk and lemon juice and mix gently.

4.Prepare a tall jelly cup, put the mousse filling mixed in Method 3 (about 7 minutes full) and freeze in the refrigerator for about 1 hour.

5.Strawberry jelly making: Soak the gelatin in the strawberry jelly in cold boiled water to soften the gelatin and set aside.

6.After boiling the strawberry puree with caster sugar and water, add the softened gelatin in Method 5 and mix well until the gelatin is completely dissolved, that is, set aside to cool.

7.After method 6 is cooled, take out the cup in the freezer of method 4, pour the strawberry jelly juice of method 6 (about 8 minutes full), and then refrigerate until the strawberry jelly on the surface is solidified.

Powdered or semi-finished raw materials with granules made from natural fruits or yogurt, coffee, concentrated powders and granules, thickeners, emulsifiers, natural flavors, etc. It can be used to make cakes, puffers and desserts, and is mainly used to make all kinds of mousse cakes.