Coffee mousse
By VicentaLakin
moose's english is mousse, a frozen dessert. muss cakes were first found in paris, france, which was the first place to eat, and their appearance was consistent with people's quest for fine fashion, which was characterized by the impurity of the entrance, a sense of taste similar to ice cream, a texture that was as soft as pudding。
Recipe Recommendations
- low-gluten flour 70 grams
- eggs of 3
- coffee powder 8 grams
- fine sugar 60 grams
- milk 50ML
- salad oil 30 grams
- Animal whipped cream 200 grams
- instant coffee powder 10 grams
- lemon juice 1 tsp
- gelatin tablets 2 tablets
- cocoa powder appropriate amount
- Coffee cookie bar appropriate amount
- milk fragrance
- roast
- several hours
- ordinary
Steps for Coffee mousse
1
Eggs are in oil-free and water-free containers, and they're distilled into fine sugar
2
Put the container in 40 degrees of hot water with a middle-speed electric omelet
3
Smash until the egg fluid becomes thick and white
4
The egg fluid will get thicker and thicker until the egg fluid that drops from the egg-beater can draw a pattern that won't disappear immediately
5
Sifted three times into low-banded flour and convulsed coffee powder in a good egg paste
6
And then, when you're in a cup of coffee and egg paste and you're in the milk and you're in the milk and you're in the salad
7
They're all in a six-inch cake model, in a preheated oven of 180 degrees and 20 minutes of fire
8
Take out the six-inch mold to cool it, slice it, put it in the six-inch mold used to make moose cake, cut it a little bit thinner, put it in two or three floors, and eat half of my cake, and put it on one layer
9
The glitting water is soft, the milk is warmed up in lemon juice and the coffee powder is modulated, then the soft glittins are mixed up and ready to cool
10
Put a little sugar in the cream
11
A mix with an electric omelet
12
Creaming cream up to 6-7, barely moving, pouring cool milk and coffee into cream and mixing it into moose
13
Inverted in moulds with coffee cakes, the surface was levelled and frozen for more than four hours until Moose was fully condensed。
14
Take out the knife and take a circle along the mold, and cut a piece on the face of the cake with a permit to stick in a coffee barCoffee mousse Make Tips
1: The cake base can be divided into three slices; pour in the mousse filling, place a slice, press gently, then pour in the mousse filling again.
2: Lemon juice can remove the taste of gelatin sheets; if unavailable, it can be omitted.
3: Fresh cream itself has sweetness, so the amount of sugar is reduced; if using light cream, the sugar amount should be increased appropriately.
4: The cake base can also be replaced with digestive biscuits; crush the biscuits, mix well with butter, pour into the mousse cake mold, refrigerate until set, and then pour in the mousse filling.
5: After making the mousse cake, it needs to be refrigerated for more than 3-4 hours; it is best to refrigerate until the next day before eating for a better and more delicate texture.
6: When making the sponge cake, pay attention to the technique when folding the flour and egg batter; fold up and down, do not stir in circles to avoid deflating the batter.