About Mousse:
Hearing the word "mousse", many people will think of the cold parfait from the bakery. Yes, this kind of cake with a cool feeling is mousse.
As mousse is slowly accepted and recognized, the diversity of mousse has gradually attracted everyone's attention, and the nutrition and unique taste of mousse have become more and more respected by people. Now let's get to know mousse and let mousse come into our lives.
Mousse cake first appeared in Paris, France, the capital of food. At first, masters added various auxiliary materials to the cream to stabilize and improve the structure, taste and flavor, so that its appearance, color, structure and taste varied and made it more natural and pure. It has endless flavor after being frozen, which makes mousse the best among cakes.
Mousse, like pudding, is a type of dessert. Its texture is softer than pudding and melts immediately in the mouth. The most important ingredients for making mousse are Jiaodong raw materials, such as agar, fish gelatin powder, jelly powder, etc. Now there are also special mousse powder. The biggest feature of production is that the egg whites, egg yolks, whipped cream, etc. in the recipe need to be beaten separately with sugar, and then mixed together and mixed well, so the texture is relatively soft, a bit like whipped cream. The Jiaodong raw material used in mousse is generally animal glue, so it needs to be stored at a low temperature.
Vanilla chocolate mousse
By D'angeloKub
Recipe Recommendations
Steps for Vanilla chocolate mousse
1
All the ingredients for making cakes.
2
Separate the egg yolk and egg white.
3
Separate the egg yolk and egg white.
4
Put egg yolks, salad oil, water (or) milk in the basin.
5
Mix the egg yolks, salad oil, water (or) milk first.
6
Then sift the flour and baking powder.
7
Sift the flour and baking powder evenly into it.
8
Simply mix and remove particles. Cover them with plastic wrap and don't dry them.
9
Add white sugar and salt to the egg white.
10
Use an electric egg beater to beat egg whites, sugar, and salt at low speed until the sugar has no particles.
11
Continue playing at high speed for 1 to 2 minutes to create delicate bubbles.
12
It blew up and hung on the warhead.
13
Beat again at medium speed until the tip of the egg hangs down and no longer falls down.
14
Take one-third of the egg white liquid and put it into the egg yolk liquid.
15
Mix well (do not mix in circles), mix from the bottom up.
16
Then put the mixed egg white and egg yolk mixture into the remaining egg white liquid and mix well.
17
Put the egg mixture into the 8-inch mold and lift it up and drop it several times to exhaust.
18
Baked Qi Feng cake.
19
Materials for making mousse.
20
Put milk in the pan.
21
Add 70 grams of cream and mix well.
22
Add granulated sugar, heat to 45℃, stir until sugar melts.
23
Add chopped white chocolate.
24
Stir the chocolate until melted.
25
Add soft gelatine tablets.
26
Add vanilla powder.
27
Mix all ingredients well.
28
Beat the cream until 60%.
29
Put the cream cream beaten to 60% into the pan, add it into the mixture from the previous step in time, and mix well.
30
Prepare a piece of cake.
31
Squeeze the mixed mousse into the mold covered with the cake body with a decorative bag, smooth the surface, and place it in a freezer at-10℃ for about 4 hours.
32
Place the unmolded mousse on a paper pad to prepare for decoration.
33
Side of mousse cake.
34
Mousse's decorative materials.
35
Sharped chocolate chips.
36
Use your teeth to squeeze the whipped cream into a spiral ball on the surface of the mousse, place the half-cut strawberries, put chocolate crumbs in the middle, and insert decorative ornaments (playing cards) in the middle.Vanilla chocolate mousse Make Tips
1. Egg whites are easiest to whip at around 20°C; this is why many chiffon cake recipes mention that eggs should be taken out of the refrigerator in advance to return to room temperature before whipping the whites.
2. Because chiffon cakes need to rely on the grip of the pan walls to climb upwards during baking, you cannot use non-stick cake pans, nor should you grease the sides of the pan, otherwise the cake will not rise high (of course, lining the sides of the pan with parchment paper is also prohibited).
3. If you do not have sufficient baking experience and professional knowledge, do not arbitrarily adjust the chiffon cake recipe. A successful chiffon cake is not just about a complete shape that does not shrink; it should also possess a texture as fine as a cloud and a soft, delicate mouthfeel, which is more important than a complete shape.
4. There are two keys to a successful chiffon cake: first, the egg whites must be whipped sufficiently; second, when mixing the egg yolk batter with the whipped egg whites, you must pay close attention to the technique to avoid deflating the mixture. You should adopt the method of folding from the bottom up, similar to stir-frying.
5. You must use flavorless vegetable oil. Absolutely do not use heavy-tasting oils like peanut oil or olive oil, as this will completely ruin the delicate flavor of the chiffon cake, and butter cannot be used either.