How to make mousse cake at home, how to make mousse cake

Pumpkin yogurt mousse cake.

Ingredients: Pumpkin chiffon cake (6 inches).

a.Egg white, 3 egg whites, 5g corn starch, a few drops of white vinegar, 50g of sugar, bEgg yolk paste, 3 egg yolks, 40g pumpkin puree, 30g milk, 40g corn oil, 50g low flour, a little salt, pumpkin yogurt mousse cake] (8 inches), a

Pumpkin yogurt paste, pumpkin puree 250g, yogurt 100g (I use homemade yogurt), sugar 40g, milk 60g, gelatin powder 20g, bCream paste, 350g of whipped cream, 50g of sugar

Method: Pumpkin chiffon cake] (6 inches).

1. Put it in a waterless and oil-free container (a) in all materials.

2. Use a whisk at high speed to soak hard and form a protein paste.

3. Put it in a waterless and oil-free container and put it into (b.).In addition to the low powder, the whisk stirs well at low speed.

Sift in the low flour and mix well into egg yolk paste.

4. Take 1 3 egg white paste and add it to the egg yolk paste, stir evenly, then pour the mixed egg yolk paste into the egg white paste, and mix evenly.

Preheat the oven at 150°C, pour the mixed batter into the mold and shake out the bubbles, put it in the oven, 150°C, water bath for 25-30 minutes, dry bake for about 10 minutes. After the furnace shocks the mold, the upside down buckle can be cooled.

Pumpkin yogurt mousse cake] (8 inches).

1. Cut off the skin of the pumpkin chiffon cake and cut it into three slices on an average basis (take two slices).

2. Will (b.).Mix the medium materials, sit on ice water at high speed and beat until wet soaking, which is a cream paste; Replace (a..)Put the pumpkin puree, yogurt and sugar in a container and mix well at low speed to make the pumpkin yogurt paste.

3. Replace (a.)After mixing the fish gelatin powder and milk evenly, heat and stir in hot water until there are no granules, add pumpkin yogurt paste and stir well.

4. Mix the cream paste and pumpkin yogurt paste evenly to form a pumpkin yogurt mousse filling.

5. Take a slice of pumpkin chiffon cake and put it in the middle of an 8-inch round mold, pour in half of the pumpkin yogurt mousse filling, and then put in the second slice of pumpkin chiffon cake.

6. Pour the remaining mousse filling into the mold, then take a tablespoon of the whipping cream outside the square, put it into a piping bag, draw concentric circles on the surface of the cake, and then use a toothpick to draw a marble pattern, and refrigerate it overnight.

You can go to a professional training institution to find out.

Summary. 2) To make the base solution, beat 250ml of whipping cream, pour in 500ml of milk, use 20ml of gelatin powder, or soak 20ml of gelatin slices, put it in, stir well through hot water.

This is the base fluid ... What flavor do you want to make?? For example, if I want to make chocolate, put pure chocolate, put an appropriate amount of it, put more if I like it rich, put less if it is light, or add some coffee to make it more tasteful, and it is completely dissolved, which is a mousse cake liquid.

Here you can change the chocolate for your favorite matcha powder, coconut milk, or fresh strawberries pureed and poured in, or mango puree. Remember to add an appropriate amount of sugar according to taste.

Hello dear! It can be broken down into four steps.

1. Finger biscuits (or any of the pure sweet biscuits baked by Qing slip pants) are dipped in rum or black tea and taken out. The biscuits are crushed, accompanied by an appropriate amount of butter, in a hard paste state, pressed on the bottom layer of the utensils and abrasives, with a thickness of about centimeters, and must be pressed firmly. The back cut is not easy to spread out.

There is no such thing as a three-step gastronomy.

2) To make the base solution, beat 250ml of whipping cream, pour in 500ml of milk, use 20ml of gelatin powder, or soak 20ml of gelatin slices, put it in, stir well through hot water. This is the base fluid ...

What flavor do you want to make?? For example, if I want to make chocolate, put pure chocolate, put an appropriate amount in it, put more if you like it rich, put less if you are light, and you can also add some coffee to make it more delicious, and it is completely dissolved, which is a mousse cake liquid. Here you can replace the chocolate with your favorite matcha powder, coconut milk, or fresh strawberry puree or mango puree.

Remember to add an appropriate amount of sugar according to taste.

3: Pour the liquid spike culture into the mold, put it in the refrigerator for refrigeration, or freeze, you can, if the utensils are well demolded, put it in the refrigeration, and take it out. If it is not good to release the hail pie, it is recommended to freeze, and the shape of the source family will not be destroyed by hard demoulding, freeze and demold, put it on the plate and then put it in the refrigeration to warm up, and then cut it better.

This mousse cake is ready.

It can also be a three-step process.

The fourth step I'm talking about is adding some nuts.

Put the egg white, cream, condensed milk in the container and add sugar, (you can add fruit, hard cut into extra small dices, oranges and the like to peel, then peel, and then cut, so it is more troublesome) beat well with a whisk, note that it must not be replaced by chopsticks, the beaten pulp should be more viscous, and then prepare the container of the shape you like, the side of the container should be brushed with salad oil, easy to take out, pour the beaten pulp into the container, put it in the refrigerator to freeze, about 2 hours, take it out, deduct the mousse, and then put the cream, Add fruit for garnish and you're done.

1. Make the mousse layer in the middle:

1) Pour 200g of whipped cream into the container, beat it with a whisk until thick and set aside;

2) Add 200 grams of strawberry puree and 40 grams of sugar to a small pot, put it on the stove and heat it (in order to keep the temperature not too high, you can heat it through water), stir while heating until the sugar is completely melted, and put it on the stove to keep warm after melting;

3) Prepare a basin of ice water and soak in 20 grams of fish film (4 pieces) until it is as soft as vermicelli.

4) Mix the previously finished whipping cream, strawberry puree, and fish gelatin sheets and stir gently until smooth.

2. Cake molding:

1) Take out the cake base prepared before and press the shape you want with a mold;

2) Mix the whipping cream, strawberry puree and fish film mixture before injecting;

3) Leave a gap of about centimeters at the top of the mold to prepare for the filling of the final jelly layer;

4) Put the semi-finished product in the refrigerator for at least 40 minutes, and wait for the middle layer to solidify and no longer flow liquid.

3. Strawberry jelly layer production:

1) Before the semi-finished product is in the refrigerator, you can operate this step at the same time;

2) The steps are somewhat the same as before, we need to add 100 grams of strawberry puree and 20 grams of sugar to a small pot, put them on the stove to heat (in order to make the temperature not too high, you can heat them through water), stir while heating until the sugar is completely melted, and put them on the stove to keep warm after melting;

3) Prepare a basin of ice water and soak in 15 grams of fish gelatin (3 pieces) until it is as soft as vermicelli.

4) Mix the previously finished strawberry puree and fish gelatin sheets, gently stir until even, cool, and wait for the previous cake semi-finished product to freeze out of the refrigerator.

4. Final steps:

1) After the semi-finished product is out of the refrigerator, add the last cooled strawberry puree;

2) Continue to freeze in the refrigerator, this time it will take at least 20 minutes, and wait for the freeze to form.

5. Final touches:

1) When the mousse cake is fully formed, take out the refrigerator, remove the excess cake base, and use a knife to modify it slightly;

2) Heat the outer wall of the mold and remove the mold; (If using a crisper, carefully remove the cake from the crisper with a knife).

3) Finally, use fresh fruits from the season for the finishing touch, and of course the best ones are strawberries.

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.

Prepare the materials. Crush the digestive biscuits with a rolling pin.

Heat the butter in water until melted.

Whisk the digestible biscuits and butter well.

Spread the processed digestive biscuits on the bottom of the cake tin, compact them and send them to the refrigerator for later use.

Take 400g of mango and beat it into a mango puree in a food processor.

Heat the mango puree slightly over low heat, add 20g of gelatin powder to the mango puree, and stir constantly to dissolve the gelatin powder evenly. Heat to about 50 degrees without boiling. Once the gelatin powder is dissolved, set the mango solution aside to cool.

Add 50g of caster sugar to the whipping cream and beat it highly with an electric whisk.

Whip the whipping cream to 5 to 6 dispensing, at this time the whipping cream appears obvious lines, after lifting the beating head, the dripping whipping cream can be stacked on the surface instead of disappearing immediately, but the overall whipping cream is still in a liquid flow state.

Mix the whipping cream and mango solution, stir well with a spatula, and the mango mousse liquid is ready.

Add diced mango granules to the mousse.

Pour the mango mousse liquid into the cake tin and gently shake off the large bubbles.

Cover the mold with plastic wrap and send it to the refrigerator for more than 4 hours.

Succeed with flying colors.

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.

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 Take out 6 and decorate it on top. It can be decorated according to personal preference.

It depends on what flavor you want to make, and you'll usually use gelatin slices and whipping cream.

Case in point: strawberry mousse.

Mousse is the transliteration of mousse, also translated as musi or maoshi, is a kind of frozen dessert, it mainly uses fresh fruit or chocolate as the main raw material, and is generally made with whipped whipped cream or cream cheese, so the texture is relatively soft, and then combined with some coagulant (gelatin) to make it thick and jelly-like effect. The mouthfeel is somewhere between pudding and ice cream, soft and silky, melt-in-your-mouth.

Ingredients: 100 grams of strawberries, 75 grams of fresh cream, 30 grams of sugar, 1 slice of gelatin (5 grams), 25 grams of milk.

Method:1Soak the gelatin in milk until soft and heat over low heat until the gelatin is completely dissolved.

2.Wash the strawberries and put them in a churner to puree the strawberries.

3.Whipped cream and white sugar beat until six.

4.Mix the milk liquid with the whipped cream and mix it with the strawberry puree to form a mousse filling.

5.Take a mousse ring, add a slice of cake, place strawberry slices on all sides, pour in the mousse filling and smooth the surface.

6.Refrigerate for 4 hours.

7.Finally, demold the decoration.