Mousse is a mousse cake, which is a cake with mousse powder. Mousse's English is mousse. The appearance, color, structure, and taste are rich, and they are more natural and pure. They usually add cream and coagulants to make frozen desserts that are made into thick frozen effects. In fact, it does not contain flour in mousse, and it is not a cake. It is a kind of frozen dessert that can be eaten or made of cakes. Usually, cream and coagulants are added to cause thick frozen effects. Mousse transliterated from French. The mousse cake first appeared in the food capital of France, France. At first, the masters added a stable role in cream and improved the structure. Various auxiliary materials of taste and flavor. After frozen, they consumed their flavor and became the best in the cake. Mousse is the same as a dessert like pudding. Its nature is softer than pudding, and the entrance is melted. Extension information
The earlier appearance in European history and evolution of Mousse cakes in France, France, France. Initially, the masters added a stable role in cream and improved the structure, taste and flavor in the cream. Various auxiliary materials make the appearance, color, structure, and taste rich and more natural and pure. After freezing, it has an endless taste and becomes the best in the cake. The appearance conforms to people's pursuit of exquisite and fashionable life, advocating natural and healthy life concepts, and meeting new requirements for people's continuously on cakes. The mousse cake also gives the masters a greater creative space. The production of cake shows their inner life understanding and artistic inspiration. At the World Cup in the West, Mousse cake competition has always been fierce, and its standards reflect the true skills of the masters and the trend of the development of the world cake. Reference materials: Baidu Encyclopedia -Mousse
First, Mousse's English is Mousse, a kind of milk -frozen dessert, which can be eaten or made directly, usually adding cream and coagulants to cause thick frozen effects. Mousse cake is a cake with mousse powder. The appearance, color, structure, and taste are rich, and they are more natural and pure. The mousse cake first appeared in the food capital of France, France. At first, the masters added a stable role in cream and improved the structure. Various auxiliary materials of taste and flavor. After frozen, they consumed their flavor and became the best in the cake.
. The specific method of mousse is: 1. Bake up a 6 -inch Qifeng for later use. 2. Divide the cake into three pieces 3, take two pieces to cut the edges with scissors 4, melted black compact water and put it for cooling (warm water in winter) r r 5, whipped cream add sugar powder until six minutes, refrigerate. Six points: tilted eggs, cream can flow slowly; lift the eggbeater, you can see the cream on the egg head facing down. This degree of cream can be used to make mousse cakes. 6, soak the Geely Ding tablets with cold water (soak ice water in summer) 7, squeeze the water and put it into the microwave oven in the milk furnace 8, add the egg yolk while it is hot. The lecithin in the egg yolk produces cohesion and emulsifying effects, and regulates the elasticity of the neutral and Geelydin, making the mousse more smooth. If you mind the egg yolk, you can not add it, or heat the milk and egg yolk until the egg yolk paste becomes thicker before using it. 9. Add the melting black compact, and the appropriate amount of rum (no can be added) and stir well. The biggest effect of Rum is to season, which can give desserts a more layered aroma, especially in the rich desserts such as chocolate cakes. The essence of the Rim wine is 40 degrees, so if you want to replace it, you must also find the same alcohol content. 10, first pour a part of the cream and chocolate liquid evenly 11, and then mix with the remaining cream evenly to become mousse liquid. Some reflect that the mousse liquid is not enough, and may have something to do with the whire cream you use. I use the iron tower. After passing, the volume is large. The blue windmill pass rate is average. The amount of cream can be used for 250 grams. Please adjust the amount of cream based on your cream brand. 12, put a piece of cake in the mold. 13, pour half of the mousse fluid. If the mousse liquid is too thin, it needs to be refrigerated and then used, otherwise it will float!
14, then add another piece of cake 15, pour the remaining mousse liquid for 4 hours or overnight. 16. Use a hair dryer to remove the mold
17. Put the decorative mounting cream to eight -point hair: Slowly lift the eggbeater. This is the hardness required for final decoration and decorative decoration on the cake. 18, put in the decorative bag, squeeze the decorative ball with Sanneng SN7067 round mouth. 19, sieve cocoa powder, cut the surface. The expansion information: The characteristics of mousse are: 1, mousse is the same as the dessert as pudding. The most important thing for mousse is jelly ingredients such as agar, fish rubber powder, jelly powder, etc. Today there are special mousse powder; 3, the biggest feature of the other production is the protein, egg yolk, fresh cream in the formula, It must be sent with sugar separately and mixed with it together, so the texture is soft, a bit like the fresh cream. The ingredients used by mousse are animal glue, so they need to be stored at a low temperature. Reference materials: Baidu Encyclopedia_Mami
Mousse is a kind of milk -frozen dessert. It belongs to a dessert like pudding. Its nature is softer than pudding, and the entrance is melted. Mousse can eat or make cake mezzanine directly. Usually, cream and coagulants are added to make thick frozen effects. It is made of gelatin and fresh cream. It can be eaten without baking.
Mamis's main components: heavy cream, Geely diced tablets, fine sugar, water, egg yolk, black chocolate, sugar -free chocolate sauce.
Extended information: The earlier appearance in European history and evolution Mousse cake first appeared in the food capital of France, France, France. Various auxiliary materials make the appearance, color, structure, and taste rich and more natural and pure. After freezing, it has an endless taste and becomes the best in the cake. 996 Eric Perez, one of the Ten Dadian Diviners in the United States, led the U.S. National Team to participate in the West Point World Cup contest held in Lyon, France to win the silver medal. Due to his fame, in 1997, he invited the Music cake for the 50th birthday of the US President Clinton's wife Hillary. And invited to display the skills in the White House on the spot, which became a matter of a sensational baking industry at that time. Reference materials: Mousse-Baidu Encyclopedia
Mousse is the transliteration of English mousse. It is a kind of milky frozen -style dessert with cream, gum, egg yolk, and sugar as the basic raw material. In fact, mousse does not contain flour, and it is not a cake. But we usually add cakes in the middle and bottom of the mousse layer to become mousse cakes. This can eliminate the greasy feeling of simply mousse layer and bring a multi -level taste experience to diners. Mamus is a pastry with mousse powder. The appearance, color, structure, and taste are rich, and they are more natural and pure. Usually, cream and coagulants are added to make thick frozen effects. Mamos can usually be eaten or made directly, usually cream and coagulants are added to cause thick frozen effects. Mousse transliterated from French. The mousse cake first appeared in the food capital of France, France. At first, the masters added a stable role in cream and improved the structure. Various auxiliary materials of taste and flavor. After frozen, they consumed their flavor and became the best in the cake. Mousse is the same as a dessert like pudding. Its nature is softer than pudding, and the entrance is melted. Extension information: development process The earliest appearance in European history and evolution Mousse cake first appeared in the gourmet capital, France, France. Various auxiliary materials with flavors make the appearance, color, structure, and taste rich, and more natural and pure. After freezing, it has an endless taste and becomes the best in the cake. The appearance conforms to people's pursuit of exquisite and fashionable life, advocating natural and healthy life concepts, and meeting new requirements for people's continuously on cakes. The mousse cake also gives the masters a greater creative space. The production of cake shows their inner life understanding and artistic inspiration. At the World Cup in the West, Mousse cake competition has always been fierce, and its standards reflect the true skills of the masters and the trend of the development of the world cake. 1996 Eric Perez, one of the Ten Daxie divisions in the United States, led the US national team to participate in the West Point World Cup contest held in Lyon, France to win the silver medal. Due to his fame, in 1997, he invited the Music cake for the 50th birthday of the US President Clinton's wife Hillary. And invited to display the skills in the White House on the spot, which became a matter of a sensational baking industry at that time. Reference materials: Baidu Encyclopedia
Mousse is the transliteration of English mousse. It is a kind of milky frozen -style dessert with cream, gum, egg yolk, and sugar as the basic raw material. In fact, mousse does not contain flour, and it is not a cake. But we usually add cakes in the middle and bottom of the mousse layer to become mousse cakes. This can eliminate the greasy feeling of simply mousse layer and bring a multi -level taste experience to diners.
Mousse is a mousse cake, which is a cake with mousse powder. Mousse's English is mousse. The appearance, color, structure, and taste are rich, and they are more natural and pure. They usually add cream and coagulants to make frozen desserts that are made into thick frozen effects.
In fact, it does not contain flour in mousse, and it is not a cake. It is a kind of frozen dessert that can be eaten or made of cakes. Usually, cream and coagulants are added to cause thick frozen effects. Mousse transliterated from French. The mousse cake first appeared in the food capital of France, France. At first, the masters added a stable role in cream and improved the structure. Various auxiliary materials of taste and flavor. After frozen, they consumed their flavor and became the best in the cake. Mousse is the same as a dessert like pudding. Its nature is softer than pudding, and the entrance is melted.
Extension information
The earlier appearance in European history and evolution of Mousse cakes in France, France, France. Initially, the masters added a stable role in cream and improved the structure, taste and flavor in the cream. Various auxiliary materials make the appearance, color, structure, and taste rich and more natural and pure. After freezing, it has an endless taste and becomes the best in the cake.
The appearance conforms to people's pursuit of exquisite and fashionable life, advocating natural and healthy life concepts, and meeting new requirements for people's continuously on cakes. The mousse cake also gives the masters a greater creative space. The production of cake shows their inner life understanding and artistic inspiration. At the World Cup in the West, Mousse cake competition has always been fierce, and its standards reflect the true skills of the masters and the trend of the development of the world cake.
Reference materials: Baidu Encyclopedia -Mousse
First, Mousse's English is Mousse, a kind of milk -frozen dessert, which can be eaten or made directly, usually adding cream and coagulants to cause thick frozen effects. Mousse cake is a cake with mousse powder. The appearance, color, structure, and taste are rich, and they are more natural and pure. The mousse cake first appeared in the food capital of France, France. At first, the masters added a stable role in cream and improved the structure. Various auxiliary materials of taste and flavor. After frozen, they consumed their flavor and became the best in the cake.
. The specific method of mousse is:
1. Bake up a 6 -inch Qifeng for later use.
2. Divide the cake into three pieces
3, take two pieces to cut the edges with scissors
4, melted black compact water and put it for cooling (warm water in winter) r r
5, whipped cream add sugar powder until six minutes, refrigerate. Six points: tilted eggs, cream can flow slowly; lift the eggbeater, you can see the cream on the egg head facing down. This degree of cream can be used to make mousse cakes.
6, soak the Geely Ding tablets with cold water (soak ice water in summer)
7, squeeze the water and put it into the microwave oven in the milk furnace
8, add the egg yolk while it is hot. The lecithin in the egg yolk produces cohesion and emulsifying effects, and regulates the elasticity of the neutral and Geelydin, making the mousse more smooth. If you mind the egg yolk, you can not add it, or heat the milk and egg yolk until the egg yolk paste becomes thicker before using it.
9. Add the melting black compact, and the appropriate amount of rum (no can be added) and stir well. The biggest effect of Rum is to season, which can give desserts a more layered aroma, especially in the rich desserts such as chocolate cakes. The essence of the Rim wine is 40 degrees, so if you want to replace it, you must also find the same alcohol content.
10, first pour a part of the cream and chocolate liquid evenly
11, and then mix with the remaining cream evenly to become mousse liquid. Some reflect that the mousse liquid is not enough, and may have something to do with the whire cream you use. I use the iron tower. After passing, the volume is large. The blue windmill pass rate is average. The amount of cream can be used for 250 grams. Please adjust the amount of cream based on your cream brand.
12, put a piece of cake in the mold.
13, pour half of the mousse fluid. If the mousse liquid is too thin, it needs to be refrigerated and then used, otherwise it will float!
14, then add another piece of cake
15, pour the remaining mousse liquid for 4 hours or overnight.
16. Use a hair dryer to remove the mold
17. Put the decorative mounting cream to eight -point hair: Slowly lift the eggbeater. This is the hardness required for final decoration and decorative decoration on the cake.
18, put in the decorative bag, squeeze the decorative ball with Sanneng SN7067 round mouth.
19, sieve cocoa powder, cut the surface.
The expansion information:
The characteristics of mousse are:
1, mousse is the same as the dessert as pudding. The most important thing for mousse is jelly ingredients such as agar, fish rubber powder, jelly powder, etc. Today there are special mousse powder;
3, the biggest feature of the other production is the protein, egg yolk, fresh cream in the formula, It must be sent with sugar separately and mixed with it together, so the texture is soft, a bit like the fresh cream. The ingredients used by mousse are animal glue, so they need to be stored at a low temperature.
Reference materials: Baidu Encyclopedia_Mami
Mousse is a kind of milk -frozen dessert. It belongs to a dessert like pudding. Its nature is softer than pudding, and the entrance is melted. Mousse can eat or make cake mezzanine directly. Usually, cream and coagulants are added to make thick frozen effects. It is made of gelatin and fresh cream. It can be eaten without baking.
Mamis's main components: heavy cream, Geely diced tablets, fine sugar, water, egg yolk, black chocolate, sugar -free chocolate sauce.
Extended information:
The earlier appearance in European history and evolution Mousse cake first appeared in the food capital of France, France, France. Various auxiliary materials make the appearance, color, structure, and taste rich and more natural and pure. After freezing, it has an endless taste and becomes the best in the cake.
996 Eric Perez, one of the Ten Dadian Diviners in the United States, led the U.S. National Team to participate in the West Point World Cup contest held in Lyon, France to win the silver medal. Due to his fame, in 1997, he invited the Music cake for the 50th birthday of the US President Clinton's wife Hillary. And invited to display the skills in the White House on the spot, which became a matter of a sensational baking industry at that time.
Reference materials: Mousse-Baidu Encyclopedia
Mousse is the transliteration of English mousse. It is a kind of milky frozen -style dessert with cream, gum, egg yolk, and sugar as the basic raw material. In fact, mousse does not contain flour, and it is not a cake. But we usually add cakes in the middle and bottom of the mousse layer to become mousse cakes. This can eliminate the greasy feeling of simply mousse layer and bring a multi -level taste experience to diners.
Mamus is a pastry with mousse powder. The appearance, color, structure, and taste are rich, and they are more natural and pure. Usually, cream and coagulants are added to make thick frozen effects.
Mamos can usually be eaten or made directly, usually cream and coagulants are added to cause thick frozen effects. Mousse transliterated from French. The mousse cake first appeared in the food capital of France, France. At first, the masters added a stable role in cream and improved the structure. Various auxiliary materials of taste and flavor. After frozen, they consumed their flavor and became the best in the cake. Mousse is the same as a dessert like pudding. Its nature is softer than pudding, and the entrance is melted.
Extension information:
development process
The earliest appearance in European history and evolution Mousse cake first appeared in the gourmet capital, France, France. Various auxiliary materials with flavors make the appearance, color, structure, and taste rich, and more natural and pure. After freezing, it has an endless taste and becomes the best in the cake.
The appearance conforms to people's pursuit of exquisite and fashionable life, advocating natural and healthy life concepts, and meeting new requirements for people's continuously on cakes. The mousse cake also gives the masters a greater creative space. The production of cake shows their inner life understanding and artistic inspiration. At the World Cup in the West, Mousse cake competition has always been fierce, and its standards reflect the true skills of the masters and the trend of the development of the world cake.
1996 Eric Perez, one of the Ten Daxie divisions in the United States, led the US national team to participate in the West Point World Cup contest held in Lyon, France to win the silver medal. Due to his fame, in 1997, he invited the Music cake for the 50th birthday of the US President Clinton's wife Hillary. And invited to display the skills in the White House on the spot, which became a matter of a sensational baking industry at that time.
Reference materials: Baidu Encyclopedia
Mousse is the transliteration of English mousse. It is a kind of milky frozen -style dessert with cream, gum, egg yolk, and sugar as the basic raw material. In fact, mousse does not contain flour, and it is not a cake. But we usually add cakes in the middle and bottom of the mousse layer to become mousse cakes. This can eliminate the greasy feeling of simply mousse layer and bring a multi -level taste experience to diners.