Mousse is still mousse, what is the relationship between Aimu and mousse

Fine, that's a transliteration of mousse. So whatever, it's all right!

There are more mousses.

Mousse, Mousse doesn't have such a thing.

Amuel isMousseAimer's home furnishing brand. Founded in 2008, since its inception, it has been committed to the research and development, production and sales of high-end living room furniture, and has always followed the business philosophy of providing customers with high-quality life.

Its products are designed to be ergonomic.

The principle of health concept and aesthetic ideas are perfectly integrated, and fully consider the needs of health and personality, to provide healthy, comfortable and environmentally friendly living room products for families who pursue high-quality life, and to create a beautiful and harmonious personalized home living room culture.

Aimer product features:The R&D and design of Aimer products have always adhered to the principles of simplicity, fashion and comfort, insisted on the in-depth combination of ergonomics and design aesthetics, and created with exquisite production technology, so as to create more sofas and home furnishing products that can not only meet the aesthetic appreciation of consumers, but also meet their actual life needs.

Mousse, like pudding, is a type of dessert in that it is softer than pudding and melts in your mouth. 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 should be refrigerated at low temperature in summer, and can be stored for 3-5 days without refrigeration in winter. The most important thing to make mousse is the jelly raw materials such as agar, fish gelatin powder, jelly powder, etc., and there are also special mousse powders. In addition, the biggest feature of the production is that the egg whites, egg yolks, and whipped cream in the recipe must be beaten separately with sugar, and then mixed together and mixed well, so the texture is relatively soft, a bit like whipped whipped cream.

The jelly material used in mousse is animal glue, so it needs to be stored at a low temperature.

How to mix two liquids with different consistencies A and B, you must find a way to bring the consistency (specific gravity) of the two close. Therefore, when the liquid in item B is very thin when it has just been mixed (boiled), it is best to put it in ice water immediately to cool it down and stir constantly to reduce the temperature and thicken, but not to solidify. This is the best time to stir with the whipped cream of item A, and finally the mousse cake is completely refrigerated (frozen) in the refrigerator and then removed.

Brush the surface with fruit paste and garnish with fruit, chocolate, etc. Don't forget to brush the surface of the fruit with the paste, so as to keep the moisture in the fruit and add a bright effect, so that the taste and appearance of the mousse cake will be better and more beautiful.