What are the ways to make mousse cakes? What does it hold together?

Mousse cake is a very tasty snack that melts in your mouth and has a rich milky taste. Mousse cake can be subdivided into fresh fruit mousse, chocolate mousse, and cheese mousse cake. Mousse cakes should be made with gelatin or gelatin slices.

Powder is made as a coagulant. All that is common in hotels is gelatin, which is a transparent block solid, one gram. The function of gelatin tablets, powder and gelatin is the same, and the net weight is used in the same way.

Don't use agar to make mousse cakes, because the taste of agar itself will be very strong, and the taste of mousse cakes is weak. Using agar will change the texture of the mousse cake. The coagulation power of agar is not as large as that of gelatin sheets, and the taste is a bit hard.

The gelatin sheet needs to be softened with water before use, and boiling water cannot be used. Let's briefly introduce some of the advantages of mousse cake.

Mousse is a type of dessert like milk pudding, and its type is softer than custard, and it melts in the mouth. The most important ingredients for making mousse are viscous raw materials such as agar and gelatin powder.

Mousse powder, etc. Another of the biggest features of the recipe is the protein and egg yolk in the secret recipe.

The cream must be consumed independently with the sugar, and then soaked in and mixed together, so the material is relatively soft, a bit like a whipped cream that has been consumed.

The viscous raw material used in mousse is animal glue, so it must be stored at an ultra-low temperature. To make mousse cake well, we must first choose coagulant gelatin sheets, gelatin tablets, and powder, and then choose fresh cream.

It is best to use whipped cream, not sweet whipped cream. Try not to use mousse powder to make delicious mousse cakes. Mousse cake is a very tasty snack that melts in your mouth and has a rich milky taste.

Mousse cake can be subdivided into fresh fruit mousse, chocolate mousse, and cheese mousse cake. Mousse cakes are made with gelatin sheets or gelatin slices and powder as a coagulant. All that is common in hotels is gelatin, which is a transparent block solid, one gram.

The function of gelatin tablets, powder and gelatin is the same, and the net weight is used in the same way. Put the egg whites, whipped cream, condensed milk.

Put the sugar in the utensils, (you can add fresh fruits, hard cut into extra small dices.)

Oranges and the like should be peeled, then peeled, and then cut, so it is more inconvenient) beat well with an egg beater, pay attention to whether it must be replaced with chopsticks, the pulp should be thicker, and prepare the utensils you like in advance in advance, and brush the side of the utensils with cooking oil.

Easily take it off, pour the finished pulp into the utensils, put it in the refrigerator for about an hour, take it out, buckle the mousse out, put on the whipped cream, put in the fresh fruit for decoration, and it's done. withTiramisuThe recipe changed the butter biscuit to butter cookies, and added chocolate chips, which tasted very good.

First of all, you need to melt the butter in water, then break the biscuits with a food processor, put the biscuit crumbs into the butter, stir fully to make the two fuse, and then find a relatively large plate, put it in the mold, put the biscuit crumbs to the bottom, compact and flatten, and then put them in the refrigerator to refrigerate, prepare some fruits to squeeze into juice and then put in gelatin slices, and then until they melt, then add some whipping cream and condensed milk to beat, add the dragon juice just now, Then pour it on top of the mold in the refrigerator and put it in the refrigerator to refrigerate. It is mainly solidified by gelatin tablets.

The steps to make the mousse cake are as follows:

1. Select 100 grams of whipping cream, 400 grams of strawberries, a piece of cake blank, 15 grams of gelatin, and an appropriate amount of sugar as raw materials;

2. Prepare a large bowl and spread plastic wrap on the inside to make it fit perfectly with the inside of the bowl. Spread a layer of cut strawberries in half on top of plastic wrap, chop the remaining strawberries and set aside;

3. Pour the whipping cream into a large bowl, add an appropriate amount of sugar, and stir slightly with a whisk until the whipping cream is gruel-shaped. Add the crushed strawberries and continue to stir until the whipped cream can slowly fall when the whisk is lifted;

4. Put the gelatin in a small bowl, add hot water at 80 degrees Celsius and stir well, after it cools slightly, pour it into the whipping cream and stir well, that is, the mousse filling;

Mousse cakes are made by using gelatin (gelatin, fish gelatin) to cool and solidify.

Generally, it is used in the refrigerator or placed in the basement or cold storage. He relied on the oxidation of the air, coupled with the gasification and solidification together.

Mousse cake can also be used as a birthday cake.

However, both in terms of taste and the use of ingredients, it is more delicate than ordinary cakes. Therefore, compared with ordinary cakes, mousse cakes will be more favored by dessert lovers, and mousse cakes are generally made of mousse powder, which is a kind of custard-style dessert, whether it is eaten directly or made into the middle of the cake, it is very delicious. Mousse cake first appeared in Paris, France, and Paris is also the capital of food, so the desserts in Paris are very good and famous.

Moreover, the production method of mousse cake is simpler than that of ordinary cakes, because an oven is required to make ordinary cakes, but an oven is not required to make mousse cakes, which reduces the chance of failure. Although mousse cake is made in a similar way to pudding, it has a richer texture than pudding and is softer than pudding. There are many types of mousse cakes, such as mango mousse, chocolate mousse, and strawberry mousse.

Depending on the materials used, the taste and texture of the mousse will be different, but most of the production methods are similar. Therefore, when making mousse cakes, as long as you master the basic methods, you can make a mousse cake that suits your taste very well after slightly improving your own taste. <

To make mousse cake, you must first prepare milk, milk is also the key to making mousse cake soft and moist, and the nutritional value of milk is very high, which can also make the taste of mousse cake softer. If you don't have milk, you can use water instead, but the mousse cake made with water is definitely not as delicious as the milk one. The second is the gelatin, which can be used with gelatin tablets.

Or gelatin powder.

The effect is almost the same, and the gelatin is also the key to making the mousse cake solidify. Another important ingredient is sugar, if you don't add sugar, the mousse will not taste good, but if you are afraid of fat, you can choose sugar substitutes.

Or add a little less sugar. Generally, it is necessary to choose a relatively fine granulated sugar.

Or powdered sugar, if the particles are relatively coarse, it may not melt easily during the process of cooking, and the taste is relatively bad. <

Finally, there are eggs and cream, eggs are very important for cakes because eggs are rich in lecithin.

So that's what makes the mousse cake taste better. If you want to make a mousse cake look better, you need to decorate it with cream, but if you are afraid that the calories are too high, you can also eat it without cream.

First of all, you need to prepare the fresh ingredients, then you also need to whip the cream, then you need to mix the cookie crumbs and butter, then put it in the cake base, put it in the refrigerator for two hours, then put the prepared cream in it, and then refrigerate it for another 40 minutes before eating.

In the process of making mousse cakes, you must choose the right mold. Pay attention to the ratio of eggs and flour, and be sure to stir the eggs thoroughly. Then control the heat.

When making it, yogurt, whipping cream, gelatin slices, sugar, egg yolk, white vinegar, salad oil, these ingredients are relatively suitable.

Mousse cakes are made with milk, gelatin, cake flour, whipped cream, sugar, and more.

Milk: Adding milk to mousse cakes can make them taste more delicate and mellow, but they cannot be replaced with water.

Gelatin: It is the main ingredient for making mousse cakes, because gelatin has a strong coagulation effect, so it is indispensable when making mousse cakes.

Low-gluten flour: The main function of low-gluten flour is to make cake bases, which are added in small quantities and many times, and special attention should be paid to the amount.

Whipped cream: Whipped cream is divided into animal butter and vegetable butter, and the quality of whipped cream will determine the taste of the mousse, so it is generally best to use animal cream.

Sugar: Sugar mainly plays a role in mousse cakes to increase the flavor of sweet spring luck and maintain elasticity and luster. Sugar and egg whites can be used to make whipping cream for cakes, so sugar is also essential in mousse cake making.

Raw material for the base: Digest the biscuits.

Ingredients for the bottom of the cake: 250 grams of digestive biscuits, 50 grams of butter, 25 grams of milk.

Mousse filling: 250 grams of fresh strawberries, 110 grams of caster sugar (50 grams + 60 grams), 350 grams of animal whipping cream, 6 gelatin slices.

Ingredients for garnish: fresh strawberries, animal-based whipped cream.

Method: 1. Make the bottom of the cake - APlace the digestive biscuits in a crisper bag and crush them with a rolling pin.

b.Heat the butter over water until liquid, add the biscuit crumbles and mix well, add 25 grams of milk, grasp and mix evenly with your hands, so that you can knead it with a strong pin.

The degree of dough Pour into the live cake mold, flatten and compact The cut strawberries are facing outward, close to the mold wall, and discharged on the cake base and placed in the refrigerator for later use.

2. Make mousse stuffing - aSoak gelatin tablets in cold water for 5 10 minutes, soften and drain for later use.

b.Add 60 grams of sugar to the animal whipping cream and beat it with a whisk until it is swollen and has lines.

c.Beat 250g of strawberries with mousse filling into juice in a food processor, pour it into a small pot and heat it over low heat, add 50g of caster sugar, and fill it well.

Stir to dissolve the sugar completely, turn off the heat after boiling, cool to about 50 degrees, add the gelatin slices with drained water, mix well and pour in.

Whip the cream and stir well.

3. Take out the refrigerated cake tin from the refrigerator, pour in the finished mousse filling, smooth the surface Knock it hard a few times to shake out the bubbles inside Cover it with plastic wrap and put it in the refrigerator for more than 4 hours Demolding (blow the outside of the mold ring with a hair dryer to facilitate complete demoulding) Make surface decoration, cut into pieces and eat.

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.