How to make the original mousse cake, how to make the mousse cake?

Method: 1. Put 250g of biscuits in a plastic bag.

2. Crush with a rolling pin.

3. 125g of bright butter

4. Melt the butter in the microwave.

5. Pour the butter into the minced biscuits and mix well.

6. Pour the biscuit batter into the cake tin and compact.

7. After wrapping the plastic bag, put it in the refrigerator and freeze it for an hour.

8. Pour 200ml of yogurt into a bowl, add chocolate sauce and mix well.

9. Boil 15ml of fish gelatin powder in 65ml water.

10. Whipped cream 125ml 10ml sugar beaten (the beaten basin and whisk head are placed in the refrigerator in advance to cool down, and ice cubes are placed under the basin when beating).

11. Pour the boiled fish gelatin powder into the yogurt, mix well, and let cool.

12. Pour in the whipped cream and mix well.

13. Take out the cake mold, pour in the mousse filling, and put it in the refrigerator for 1 2 hours.

14. Take out the cake mold, put it on a high object, and wrap the cake mold with a hot towel for a while, and you can easily remove the mold.

15. a finished product.

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.

The recipe for the tiramisu is changed from a finger biscuit to a cake base, and chocolate chips are added, which has a very good taste. The amount of ingredients is just enough to make a 6-inch round mousse.

Ingredients: cream, cheese, egg yolk, pure milk, powdered sugar, fish gelatin, Baileys, water, cake base, chocolate.

Steps: Step 1, put 250g of cheese into a container and cut it into small pieces, add 2 egg yolks, and squeeze it evenly with a spoon with reference to the recipe of netizens.

Step 2, After the cheese and eggs are thoroughly fused, add 60 grams of milk, and stir by hand, I don't have particularly clockwise or counterclockwise, how convenient and how to stir, about 2-3 minutes can be pureed. 3. Add 75g of powdered sugar, continue to stir, you can taste during the period, because you will add beaten cream to it for a while, which will dilute the sweetness, so you can add powdered sugar according to your taste, and then make it completely blended and put aside for later use. The picture shows the state after adding milk and powdered sugar and stirring.

Step 3: Prepare another container, pour in 200g of whipped cream, stir with a whisk until textured and set aside. The picture shows the state of the cream whipping.

Step 4: Melt the gelatin with warm water, pour it into the stirred cheese, and continue to stir well. Note that the fish gelatin should not be put in advance to prevent it from solidifying in advance when the action is slow. 6. Add the whipped cream.

Pour in the rum again, starting with a smaller amount and adjusting the amount by tasting. The picture shows whipped cream mixed with cheese and fish gelatin.

Step 5: Scrape the chocolate into pieces of various sizes with a knife, pour into the cheese and stir slightly. (The chocolate chips can be slightly larger, mine is cut small, and the chocolate will melt a little bit during the refrigeration and coagulation process, and it doesn't look very good) 9. Pour some stirred cheese into the 6-inch cake grinder, put in a slice of cake base, continue to pour cheese to cover the cake base, and then put in a piece of cake base, and then continue to pour cheese to cover the cake.

Step 6: Seal with plastic wrap and refrigerate for more than 6 hours.

Step 7, I use two pieces of fish gelatin, the effect of coagulation after refrigeration overnight is not as good as the one sold outside, it is recommended to use two and a half pieces of fish gelatin to try.

1.Batter making stage: First of all, let's soak the gelatin slices, put the broken gelatin slices into a small bowl, soak them in cold water for ten minutes, if the water is directly drinkable, hygiene is very important.

2.Then put the puree, milk, egg yolk, and soaked gelatin into the mixing basin, boil another basin of hot water, boil until the bottom of the basin bubbles, put the mixing basin into the hot water basin, and stir until there is no gelatin at all. Doing so also sterilizes the egg yolk.

3.Now let's whip the whipping cream, whip the whipping cream at low speed until there are small bubbles, and then turn to high speed and whip until the texture is out. This vulgar to high-speed mixing method can keep the whipping cream from splashing.

4.Pour half of the whipping cream into the paste, look at it again in slow motion, this stirring technique is very important, and then pour in the remaining whipping cream, and stir well in the same technique.

5.Molding stage: Wrap the mold with plastic wrap, put a slice of cake inside, and pour the cake batter into the mold. Pour half of the mousse paste into the mold. Then put a slice of cake in the mold and pour in the remaining mousse paste.

6.Move the finished cake to the cutting board and shake the cutting board to expel small bubbles. Then move the finished cake to the refrigerator between minus 4 and 3 degrees and freeze it for three hours, take it out after three hours, poke it, and it will be relatively firm.

7.Demolding stage: Boil hot water, apply a hot towel and take out the cake. This is the time to decorate, put a few mangoes, insert a mint leaf, or do nothing.

1. Cut the gelatin slices into small pieces and soak them in 70 grams of cold boiled water.

2. Beat the whipping cream until it is thick, stop beating when lines appear on the surface, put it in the refrigerator and set aside3. Add powdered sugar to the yogurt and mix well with lemon juice;

4. Heat and stir the gelatin slices that have been soaked before together with the soaked water to dissolve them into liquid, then pour them into the yogurt immediately while they are hot and mix well;

5. Pour the yogurt into the whipping cream that was beaten before, stir well, and the mousse is ready;

6. Prepare two slices of chiffon cake; Take a piece and put it at the bottom of a six-inch round mold;

7. Pour in half of the mousse liquid and sprinkle some fresh fruit cubes;

8. Cover with another slice of cake;

9. Pour in the remaining mousse liquid, smooth it with a spatula, and shake the mold twice to shake out the bubbles inside;

10. Wrap the mold in a fresh-keeping bag and put it in the refrigerator for more than 5 hours;

11. When demolding, put the mold on the water cup, cover it with a hot towel, or use a hair dryer to blow around the mold, you can easily remove the mold, and finally put in the fruit decoration.

The correct way to open strawberries series, eat a luxurious meal at home, make a strawberry mousse cake to eat.

Ingredients: 1 chiffon cake, 180g of whipping cream, 60g of sugar, 11g of gelatin, 60g of milk;

Excipients: Matcha powder 9g Remove the top layer of chiffon cake and slice it into 2 slices (if you want to be thinner, slice 3 slices, take 2 of them). Cut into the shape of a mold, slightly smaller than the mold.

Soak gelatin slices in ice water until soft and set aside. Warm the milk and dissolve with 30g of sugar. Add matcha powder and gelatin slices to the milk and stir quickly.

Add the remaining 30g of sugar to the whipping cream and beat to 6 portions, which can flow slowly and have lines. Add the matcha milk liquid, mix well and mix quickly.

Spread a layer of cake slices at the bottom of the mold, add 1 2 mousse paste, cover with another layer of cake slices, and then add the remaining mousse paste and wait for it to level on its own. Or scrape flat with a scraper. Place in the refrigerator and refrigerate for at least 4 hours.

Fish gelatin powder is heated with cold water. (You can also use gelatin tablets, which is a powder, a tablet), but the powder is easy to clump in the water. Therefore, it is better to heat and melt through water, and flush hot water directly into it, which will definitely clump. Pour the strawberry jam into the prepared fish gelatin paste and mix well.

Take the corresponding mold, and put the cake body slightly smaller and put it into the mold. Pour in half of the strawberry mousse filling.

Add another slice of cake and pour in the remaining mousse filling to smooth out.

Put it in the refrigerator for more than 4 hours, refrigerate, use a hot towel or hair dryer to demold, and decorate it as a breakfast is also good. . . A bowl of five-grain bean milk, a slice of pumpkin toast and strawberry jam, a piece of mousse, and a cup of pudding. A combination of East and West.

After the chocolate melts in water, add gelatin slices, mix with whipped whipped cream, stir evenly, put it in the mold to refrigerate and set, and then take it out and remove it.

Teach you how to make strawberry mousse cake beautiful and delicious.

Looking for the delicacy of your heart, the Idle Egg King: cheese mousse cake, do you like it?