Why can t the mousse coagulate? What to do if the mousse cake does not solidify

There are several reasons why the cake does not solidify, and different reasons require different treatment methods.

First, the refrigeration or quick-freezing time is not enough, and if the formula is normal, it needs to be refrigerated for four hours or quick-frozen for more than an hour before it solidifies.

Second, the gelatin freezing value, a normal six-inch mousse cake, about the use of gelatin is between 6 and 8g.

Third, the gelatin is overheated and the coagulation is destroyed. Generally, the best temperature is around 60 degrees Celsius.

Fourth, the formula contains proteolytic enzymes (such as pineapple, kiwifruit and other purees) to decompose the animal protein in the gelatin, so that it loses its coagulability, at this time, the puree containing proteolytic enzymes should be heated to boiling to destroy its proteolytic enzymes.

1. The amount of gelatin is not enough 2, the time to put it in the refrigerator is not enough, the way of gelatin pretreatment is incorrect4, the temperature of gelatin is too high during the melting process 5, and the influence of environmental conditions on the solidification of gelatin.

This is because the mousse cake uses gelatin slices in the production process, and then this substance will condense when it is cold, so it can achieve a good coagulation effect.

This is because there are fewer gelatin tablets in the mousse, so the mousse does not coagulate very well.

Because you don't think about the temperature of the oven when making it, and you don't know the proportions of the various ingredients.

Put the non-solidifying mousse in the refrigerator for a few minutes, and when the mousse becomes slightly thicker, Chazen takes it out and stirs it well, and pours it into the mold, so that the mousse will solidify. The mousse paste that has not been done long after burying the winter bend has not been poured into the mold, it will be completely solidified, and then it can be placed in hot water that is not very hot for dozens of seconds, and then taken out and stirred and poured into the mold.

According to general experience, the mousse can be frozen in an environment of -18 degrees Celsius for about two hours to reach a coagulation state.

The remedy for the unstable mousse is that it is not resistant to coagulation: you should put the non-coagulable mousse in the refrigerator for a few minutes, and then take it out and stir it into the mold when the mousse becomes slightly thicker, so that the mousse will become much solidified. The mousse paste that has just been made in winter has not been poured into the mold, it will be completely solidified, and then it can be placed in hot water that is not very hot for dozens of seconds, and then taken out and stirred and poured into the mold.

Mousse is a custard-style dessert with cream, gelatin, egg yolk, and sugar as the basic ingredients, and the mousse does not contain flour, so it is not a cake. But people usually put a cake in the middle and bottom of the mousse layer to make it a mousse cake. Doing so can eliminate the greasy feeling of the simple mousse layer, and bring a multi-layered taste experience to Changhe eaters, and the taste will be better.

The main raw materials for making mousse are milk, whipped cream, sugar, gelatin slices, egg yolks, fruit puree, etc., and you can make delicious mousse cakes with these things, and it is relatively easy to pay attention to details in the production process.

Mousse stuffing solidifies quickly and cannot be frozen.

Material. A: 30 grams of animal whipped cream, 200 grams of chocolate.

b: 24 grams of egg yolk, 20 grams of young sugar.

c: 6 grams of fish gelatin powder, 30 grams of water.

d: 160 grams of vegetable whipped cream, 50 grams of animal whipped cream.

Method. 1.Materials A, B (heated to about 80 degrees to sterilize), C (fish gelatin powder can be dissolved) after heating a single group in water, and then mix the three groups together to form chocolate sauce.

2.Beat the vegetable whipped cream of ingredient D to 60% of the initiating state before adding the liquid animal whipped cream and mix.

3.Then add the mixed chocolate sauce to the ingredients and mix well.

4.Pour the finished chocolate mousse into a small cup and refrigerate for 2 to 3 hours (if there is a single portion, it needs to be refrigerated for a longer time), and you can make some decorations on the top layer to increase the flavor before eating.

Generally, the mousse can be -18 frozen and can be condensed in place within 2 hours.