Vanilla chocolate mousse(xiang cao qiao ke li mu si )

Vanilla chocolate mousse

Introduction:

"About mousse: hearing the word" mousse ", many people will think of the ice-cold cakes in the Western bakery. Yes, this kind of cake with the feeling of ice-cold is mousse. With the gradual acceptance and recognition of mousse, the diversification of mousse has gradually attracted people's attention, and the nutrition and peculiar taste of mousse are more and more respected by people. Now let's get to know one Let mousse come into our life. Mousse cake first appeared in Paris, France, the capital of delicious food. At first, the masters added various accessories to the cream to stabilize and improve the structure, taste and flavor, making it more natural and pure in appearance, color, structure and taste. When it is eaten after freezing, it has endless flavor, which makes mousse the best cake. Like pudding, mousse is a kind of dessert. Its texture is softer than pudding, and it melts at the mouth. The most important ingredients for making mousse are Jiaodong raw materials, such as agar, fish glue powder, jelly powder, etc. now there are also special mousse powder. The biggest feature of the preparation is that the protein, yolk and fresh cream in the formula need to be separately whipped with sugar, and then mixed together, so the texture is soft, a bit like whipped fresh cream. The raw material used in mousse is animal glue, so it needs to be stored at a low temperature

Production steps:

Step 1: all the ingredients for the cake.

Step 2: separate the yolk and white.

Step 3: separate the yolk and white.

Step 4: put egg yolk, salad oil, water (or) milk into the basin.

Step 5: mix egg yolk, salad oil, water (or) milk first.

Step 6: then sift the flour and baking powder.

Step 7: sift the flour and baking powder into it evenly.

Step 8: simply mix it with no granules, cover it with plastic wrap, and don't air dry it.

Step 9: add sugar and salt to the egg white.

Step 10: use the electric egg beater to beat the egg white, sugar and salt into the fish eye blisters at low speed until there are no sugar particles.

Step 11: continue to play at high speed for 1-2 minutes to form delicate bubbles.

Step 12: scrape and hang on the warhead.

Step 13: beat with medium speed until the tip of the egg falls down.

Step 14: take one third of the egg white liquid and put it into the yolk liquid.

Step 15: mix well (do not circle), mix from bottom to top.

Step 16: then put the mixture of egg white and yolk into the remaining egg white and mix well.

Step 17: put the mixed egg liquid into the 8-inch mold, lift it and blow it off several times.

Step 18: baked Qifeng cake.

Step 19: make materials for mousse.

Step 20: put the milk in the pan.

Step 21: add 70 grams of cream and mix well.

Step 22: add sugar, heat to 45 ℃ and stir until sugar melts.

Step 23: add chopped white chocolate.

Step 24: mix the chocolate until it melts.

Step 25: add the softened gelatin tablets.

Step 26: add vanilla powder.

Step 27: mix all the ingredients well.

Step 28: beat the cream to 60%.

Step 29: put 60% cream into the pot, add it to the mixture in the previous step in several times, and mix well.

Step 30: prepare a piece of cake.

Step 31: squeeze the mixed mousse into the mould with the cake body, smooth the surface, and put it into the freezer at - 10 ℃ for about 4 hours.

Step 32: place the demoulded mousse on the paper pad and prepare for decoration.

Step 33: the side of the mousse cake.

Step 34: decorative materials of mousse.

Step 35: planed chocolate chips.

Step 36: on the surface of mousse, squeeze the whipped cream into a spiral ball shape with a mouthpiece, put half cut strawberries, put chocolate chips in the middle, and insert decorative ornaments (playing cards) in the middle.

Materials required:

Yolks: 5 (small) 4 (large)

Salad oil: 50g

Water or milk: 60g

Low powder: 100g (sieved)

Baking powder: About 1g

Egg white: 5 (small) 4 (large)

Salt: 1g

White granulated sugar: 100g

Cake body: one piece

Milk: 100g

Cream: 70g

Note: 1, the protein is the easiest to pass at about 20 ℃, so many Qifeng cake recipes mentioned that eggs should be taken out of the refrigerator in advance to warm up when passing the protein. 2. Because when baking Qifeng cake, it needs to rely on the adhesion of the mold wall to climb up, so Qifeng can't use anti stick cake mold when baking, and can't oil around the mold, otherwise Qifeng will not grow high (of course, spreading oil paper around the cake mold is also prohibited). 3. If you don't have enough production experience and professional knowledge, don't adjust Qifeng's style at will Formula. Qi Feng's successful appearance is not only complete and does not shrink, but also should have a delicate texture like clouds, as well as its soft and delicate taste. This complete appearance is more important. 4. There are two keys to Qi Feng's success, one is that the protein must be fully mixed, the other is that when the egg yolk paste is mixed with the protein, we must pay attention to the technique, avoid defoaming, and use the method of stir frying From the bottom to the top. 5. We must use tasteless vegetable oil, absolutely can not use peanut oil, olive oil and other heavy flavor oil, otherwise it will completely destroy Qi Feng's light taste, also can't use butter.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Vanilla

Chinese PinYin : Xiang Cao Qiao Ke Li Mu Si