What materials do you need for mousse cake?

What materials do you need for mousse cake?

If you want to make a mousse cake successfully, these eight materials must be indispensable!

Necessary materials and functions for making wood wool.

(1) milk

Milk is the moisture that mousse needs, and it has high nutritional value, which can make mousse taste more refreshing and delicious, and also make mousse texture more detailed and lubricated. Although it is equally feasible to replace milk with ordinary water, it is far less suitable than milk in flavor and taste.

(2) Gelatin

Gelatin has strong water absorption and coagulation function. Anyone who has been a mousse knows that there is no flour or other starch in mousse as a solidified substance, and it is mainly solidified into an adult by the water absorption of gelatin.

Gelatin can be divided into three types according to its appearance: flake, powder and granule. It is a dry substance. Before use, it must be soaked in 3-5 times of water to soften the dry glue into paste before use. The water temperature for soaking gelatin must be lower than 28℃, because at 28℃, gelatin will begin to melt slowly.

(3) sugar

Sugar plays the role of sweetness, elasticity, moisture retention and luster in mousse, which is the premise to measure the success of A Mu's mousse, so sugar is one of the essential materials for making mousse. If you don't like sweets, you can use xylitol instead.

1, sweetness: sugar is the most basic source of sweetness for dessert. Sugar-free snacks are not sweet and unpalatable. This is not the so-called dessert. There are many sugar-free foods on the market. This sugar-free food is not without sweetness, but its sweetener comes from xylitol, not sugar cane and beet.

2. Elasticity: When sugar is heated in water, it will form two components, glucose and fructose, and its wet sticky substance is distributed in mousse, which can make the system more delicate and soft and more like pudding.

3. Moisturizing: Sugar is highly hygroscopic, so that the water in mousse will not be lost quickly. So the more sugar is used, the longer the shelf life and the better the stability. However, too much sugar won't do. Many people don't like sweets.

4. Glossy: Because the wet sticky substance of sugar is distributed inside, it can promote the Mu Si to present a shiny state, especially in the cut mousse, the glossiness that can be displayed at the trimming. The commonly used sugar is white sugar.

(4) eggs

Eggs are one of the most important materials in Musley. Because of its good cohesiveness and emulsification, eggs can promote the stability of the system and adjust the pudding shape caused by the excessive elasticity of animal glue. This is the unique neutralization function of eggs, which comes from an ingredient in eggs: lecithin.

(5) whipped cream

Cream is a dairy product with high fat content. In addition to rich milk flavor, mousse can be added to expand the volume and make mousse have good elasticity. On the other hand, it can make the taste of mousse more mellow and refreshing. Butter can be divided into two types according to different ingredients: vegetable fat cream and animal fat cream.

In general, the taste of whipped cream will directly affect the taste and taste of mousse. It is best to choose animal fat cream, also known as whipped cream, mainly because animal fat cream has no sweetness and only a strong milk flavor.

(6) Selection of cake embryo

In mousse, because of the high water content, the cake sandwiched in mousse should be the kind with low water content. Generally, sponge cake embryos will be chosen to play more auxiliary roles in mousse. Brownie cake, egg sponge cake embryo, sponge cake, almond sponge cake and original Qifeng cake are all acceptable.

7. Wine

The role of wine in mousse: It can make Mu Si more flavor, not only cover up the fishy smell of colloid and eggs, but also enhance the flavor and make Mu Si more fragrant. However, different flavors of wine express different flavors. Commonly used wines include mint liqueur, orange liqueur and rum. Dry red and dry white are often used in mousse production, but the taste of red wine is stronger than that of white wine, so it needs a relatively high temperature to extract its aroma.

If economic conditions permit, any type of Mu Si can be matched with any kind of wine. For example, coffee Mu Si can be matched with coffee wine, and cherry Mu Si can be matched with cherry wine. From an economic point of view, rum is a versatile wine, so this wine is often used when making Mu Si.

(8) vanilla stick

Add vanilla-flavored materials If a friend is learning to make mousse cakes recently, you must master these basic knowledge first!