What kind of refrigeration is it to make curtain silk cakes? As the title suggests, thank you

The making of chocolate strawberry shoji cake Ingredients: cake body: 8-inch heart-shaped cocoa chiffon, sliced into two pieces Makuji filling:

1) 2 tablespoons gelatin, 1 4 cups of water. 600g of strawberries, 4 tablespoons of sugar, 2 cups of plain yogurt, 1 cup of fresh cream, appropriate amount of strawberry jam (I personally feel that the overall amount of this filling is relatively large, you can reduce about 1 4 as appropriate.) Or make the rest into a small curtain without a cake body, and the powder is cute) Mold:

8-inch heart-shaped cake mold Method - 450g strawberries are washed, removed, pureed for later use, and the remaining strawberries are cut in half 2. Wrap a circle of oil paper around the mold of the mold, then spread a layer of heart-shaped cocoa chiffon, and put a circle of cut strawberries on the cake (the picture above is what it looks like after being placed) 3. (1) Mix the ingredients and mix well, melt them in water 4. Stir the yogurt and sugar, pour it into (1) and mix well, and refrigerate it until it is slightly thick (be sure to pay attention to the time, take a look at it in 10 minutes, Look at it according to the consistency for 5 minutes after that) 5. Beat the fresh cream, add the thick yogurt slurry and mix well, then add the beaten strawberry jam and mix well to make the shoji filling 6. Carefully pour the shokuji filling into the mold where the strawberries are placed, put another piece of cake on it after smoothing it out, and gently press it 7. Evenly brush with a layer of strawberry jam and put it in the refrigerator for 2 hours. If frozen, it only takes 1 hour.

Freshly made and frozen,,, if you buy it, you can refrigerate it, and you can eat it at any time. . .

Generally, the refrigeration temperature is generally from 1 to 10 degrees, and it can be refrigerated directly within this temperature range, so there is no need to freeze it first and then refrigerate, if that will affect the taste of the mousse cake.

Mousse features. 1.Mousse is a type of dessert like pudding, which is softer in nature than pudding and melts in your mouth;

2.The most important thing to make mousse is the jelly raw materials such as agar, fish gelatin powder, jelly powder, etc., and now there are special mousse powders;

3.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.

Mousse cake refrigeration temperature is:

1-10 degrees.

Allow to cool for more than 2 hours, then cut into cubes or refrigerate.

How to make mousse cakes: (take 6 inches as an example).

Prepare a 6-inch round cake mold with a round bottom of the cake mold, and spread a round piece of oiled paper at the bottom.

To make the base: Digest the cookies (or Oreo cookies with the filling removed) in a crisper bag, roll them out with a rolling pin and pour them into a large bowl. After the butter melts into a liquid through water, pour it into the cookie crumble and stir well, mix the butter and biscuit crumble thoroughly and then pour it into the mold, gently distribute it evenly in the mold, flatten it with a scraper and press it tightly, and put it in the refrigerator for at least 30 minutes.

Be sure to press and compact, otherwise it will be easy to fall apart when de-die-cutting.

To make the mousse paste: put 15g of milk in a food processor and puree it (try to make it as delicate and thick as possible), and leave 2 spoons of puree for mirroring.

Cut 3 gelatin slices into small pieces and soak them in cold or ice water until soft, this step will remove the fishy smell of gelatin.

Pour 40g of caster sugar into 60g of milk, heat it over water, add 3 gelatin slices that are soaked softly and drain off excess water (cold water or ice water for soaking gelatin tablets does not need to be used), and stir until gelatin melts.

Beat 200g of whipping cream at low speed to about 6 portions (that is, beat until it becomes thick, the lines will disappear immediately, and the whisk will drip immediately when the whisk is lifted).

Add the whipping cream at one time, mix and mix well as soon as possible. Pay attention to the technique when stirring, and try not to let the whipping cream defoam. The mousse paste is ready, and the volume of the mousse paste at this time is very fluffy and delicate.

Take out the mold from the refrigerator, pour in 1 2 mousse paste first, gently disperse it evenly on the bottom of the biscuit with a spatula, and then pour in the remaining mousse paste (the mousse paste must have a thick consistency, otherwise it will be very thin), gently smooth the surface with a spatula, lift the mold and shake it a few times to make the surface smoother, and put it back in the refrigerator for 2 hours.

To make mirror pectin: take 1 gelatin tablet and melt it in 50g of warm water, pour it into the 2 tablespoons of puree reserved earlier, and stir well.

Take out the mousse paste that has been refrigerated for 2 hours, pour the cooled mirror pectin on the surface, and put it in the refrigerator for more than 4 hours, preferably overnight.

Take out the demoulding (blow a hair dryer around the mold, put a teacup under the mold, and it will come down as soon as it is topped), decorate it and serve!

Generally depending on your needs, mousse refrigeration can also be used, and French pastry silicone molds should be made in quick-freezing refrigerators.

(1) It can be stored for 3-7 days in refrigeration and 10 days in freezing. But don't thaw it repeatedly.

2) When storing refrigerated, please seal it with an airtight box or plastic wrap to prevent the cake from drying out and the smell of the refrigerator from penetrating.

3) When cryopreservation, the original packaging can be directly put into the refrigerator for freezing, and take it out 20 to 30 minutes before eating to de-ice at room temperature.

4) If the cake is too soft after leaving the refrigerator for a long time, please refrigerate it before eating.

Mousse cake can be stored in the refrigerator for about 5 days.

Cake belongs to bulky products, the general shelf life is relatively short (1 5 days), and a long time will directly affect the softness of the product (water evaporation), if the product is directly sealed after cooling, it may be stored for a little longer. It is not a problem to store it in the refrigerator for a few days after purchase (it is best to eat fresh, nutritious and hygienic).

Mousse cake has a mellow taste and unique taste, but it is best to buy and eat it now, and do not store it in the refrigerator for more than two days, otherwise the taste and flavor will not be good.

Frozen can be stored for about 7 days, and the refrigerated is finally eaten within three days.

It can be stored for about a month when left frozen, but it should be thawed in advance when eating.

Three days, no longer fresh!

One day, after which it deteriorates and is detrimental to health.

When you do it, you should refrigerate it, the frozen tissue will change + water, and you won't eat it for a while and a half.

Just keep it refrigerated, and if you don't eat it for the next few days, you can store it in the freezer.

Refrigeration. The frozen ones have to be thawed before they can be eaten.

In general, it can be refrigerated.

It's just the layer in the refrigerator that keeps it fresh, eat it this morning, otherwise it may spoil ......

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.

This depends on the needs of production. Generally, the mousse is cut into pieces, so the whole large mousse cake is directly frozen until it is hard, and then cut and decorated, which has both safety considerations and considerations that are not easy to deform when cutting.

As for the mousse cake, which is used as a birthday cake base, it can be frozen or refrigerated. It depends on the time difference between production and pick-up, at least to ensure the food safety of the cake in the cold chain environment after the customer picks up the goods and leaves the store.

Note that the refrigeration temperature should not be close to 0, because the water will freeze at this temperature, but the freezing point of other materials in the mousse is not this temperature, which will eventually lead to the separation of the water in the finished product in the form of ice, resulting in a rough taste of the mousse, and even ice slag, then it is equivalent to ruining.

Freezing should also be noted, the temperature needs to be below -18 environment freeze, the reason is the same, different materials freezing temperature is different, if not frozen, then the finished product in the process of slow cooling, different materials and different temperatures freeze, and finally a variety of rough taste.

The mousse cabinet must be able to adjust to a freezer of less than 0, because the mousse preservation needs to be below 0, and the general refrigerator is 2 to 8. So the mousse and the cake cannot be placed in the same cabinet, and the temperature required is not the same.

To freeze, after the mousse is made, it should be frozen and shaped, and then demolded after it is completely frozen. Unfinished mousse cakes should also be stored in the refrigerator, otherwise the mousse cakes will melt.