Does anyone know how mousse cake is made? Thank you

Mousse cake. Directions:

The cake base is made of the common chiffon method.

Chocolate chiffon cake.

Ingredients: 30 g cocoa powder, 60 g hot water, 85 g low powder, 1 tsp baking soda, 55 g sugar.

35g salad oil, 3 egg yolks, 1 tbsp milk, 1 tbsp water, 1 vanilla powder, 4 egg whites, 40g sugar.

Method: Dissolve cocoa powder in 60 grams of hot water, milk powder in 15 grams of water.

Sift the low flour with baking soda and mix well with the sugar.

Oil, egg yolk, milk and vanilla powder are added to the powder in order, mix well, add cocoa liquor, and the batter is complete.

Egg whites with sugar (45 g) and salt until firm and foamy.

Take 1 3 meringue and mix well with the batter, then pour the batter back and mix well with the remaining egg whites.

Bake in the oven at 180 degrees for 25-35 minutes, depending on the individual oven, turn off the heat when the surface is colored).

Mousse: 60g chocolate, 30g gelatin slices, melted in water.

Beat 200ml of whipped cream, add 1 3 to the chocolate paste, 2 3 to a cup of yogurt and stir well.

Divide the gelatin solution into two parts and pour in the whipped cream chocolate paste, whipped cream yogurt paste and stir well.

Divide the baked chiffon cake into two slices, and use a knife to cut a ring of about 1cm along the outer ring (this part is dried up by the leftovers of the cake).

Put a circle of contour paper around the inside wall of the 8-inch bottomless baking tray, put in a slice of cake first, pour in the creamy chocolate paste with the gelatin, fill the gaps, and smooth out.

Then pour in the whipped cream yogurt paste to make a sandwich, taking care to leave some to fill the final layer. Place another slice of cake and press horizontally.

Fill in the surrounding voids with the remaining whipped cream yogurt paste and smooth out the surface with a spatula.

At this time, the mousse as a whole is as high as the mold.

Put the plastic wrap on the surface cover in the refrigerator and refrigerate, and after about two hours of cold solidification, you can take it out and remove the mold.

Before eating, sprinkle a layer of cocoa powder to garnish or squeeze the cream, I scooped up some dark chocolate shavings with fruit.

I wanted to use the cookie spout to squeeze a circle of cream for decoration, but unfortunately the ice water was used up.

It's a pity that there are no beautiful strawberries and cherries this season, otherwise it can add a lot of color.

I don't know.

Because I haven't eaten it yet.

Mousse cake is a type of pastry made with mousse powder as the main ingredient. It is a custard-style dessert based on cream, gelatin, egg yolk, and sugar. In fact, the mousse does not contain flour and is not considered a cake.

But we usually padded the cake in the middle and bottom of the mousse layer to become a mousse cake. Doing so eliminates the greasy sensation of the mere mousse layer and gives diners a multi-layered taste experience.

Mousse cake food features.

Mousse is a type of dessert like pudding, which is softer in nature than pudding and melts in your mouth; 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; 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 is made from gelatin, cream, eggs and sugar, and it was invented by a French chef in the 70s of the 20th century. It usually has two layers: a rich sponge cake and a mousse made from a mixture of gelatin, cream, and other additives.

The toppings can be selected according to personal preference, such as chocolate, lemon, strawberry, etc.

The success of mousse cake lies in its texture and texture. At the same time, since it only requires a simple oven to complete, it is also very simple to make. When making mousse cakes, the first thing to do is to beat the cream and eggs into a creamy shape and add sugar to them to make the cake.

At the same time, gelatin needs to be dissolved in water. Next, mix the mixture of cream, eggs, and sugar with gelatin and bake it in the oven to create a rich, refreshing mousse cake.

Mousse cakes tend to be quick and easy to make, so they are widely used in many occasions. It has not only become a must-have dessert for various gatherings and parties, but also a signature dessert for major restaurants and dessert shops in Yuanhuaiwang. Additionally, mousse cake is also considered a healthier cake because it typically contains less sugar and fat than traditional cakes.

As a result, mousse cakes are also becoming more and more popular among vegetarian and ** people.

In short, mousse cake is a rich and simple delicacy, and it is favored by everyone for its moderate sweetness and refreshing taste. It is also a healthy variety of cake that is suitable for consumption by various groups. <>

Materials. Whipping cream: 150 grams, butter, 10 grams, biscuits, 20 grams, chocolate, 20 grams, gelatin, 5 grams, sugar, 20 grams, coffee, 5 grams, cocoa powder, powdered sugar, a little.

Steps. <>

1. All the ingredients are ready, Oreo biscuits remove the filling, 20 grams is the weight of the biscuit to remove the filling, and the mousse with biscuits eliminates the step of baking the cake, so this cake does not need an oven to make it.

2. First, put the butter in a container and melt it in water.

3. Put the biscuits in a crisper bag and crush them with a rolling pin, so that there are no large particles.

4. Pour the cookie crumbs into the melted butter.

5. Stir well with a silicone knife.

6. The mousse mold is ready, these two are 4-inch small mousse molds, wrap the bottom with tin foil, and then put it on the bottom of a chiffon mold or find a hard thing to pad it to the bottom, so that it is not used to move back and forth to prevent leakage.

7. Pour the prepared biscuits into the mold.

8. Use the tools that come with the mold to spread and compact the biscuits.

9. Soak gelatin tablets in cold water to soften and set aside.

10. Take 5 grams of trouser finger coffee powder, pour it into a bowl, brew it with 10 grams of boiling water, and then let it cool for later use.

11. Pour the whipping cream into the egg beating basin, add white sugar and beat it with a whisk, beat it to 6 and distribute it, and the cream can also be pure and flowing.

12. Soak the soft gelatin and melt it in water for later use.

13. Take half of the cream and pour it into the cooled coffee liquid to make a coffee-flavored mousse paste.

14. This is a prepared draft and coffee-flavored mousse paste, slightly lighter in color, then pour in half of the gelatin liquid and mix evenly.

15. Pour the remaining half into the melted chocolate, stir quickly, and pour in the gelatin liquid to make a chocolate mousse cake batter.

16. Pour the adjusted chocolate mousse paste into the mousse mold and pour in half of it.

17. Pour the coffee-flavored mousse paste on the top, then put it in the refrigerator for more than 2 hours, and take it out to remove the mold when the time is up.

18. Take out the cake and demould, put it on a plate, sieve cocoa powder, and then make a heart shape, and a beautiful mousse cake is ready! Isn't it convenient, you don't need an oven to do it!

Put the egg whites, milk and oil, 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 slurry should be more viscous, and then prepare the container of the shape you like, the container side 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, buckle the mousse out, and then put the cream out, put the fruit as a 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 (staring at the virtual temperature so that the temperature is 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.