8-inch strawberry mousse cake(cun cao mei mu si dan gao nai you cao mei pei dan gao tian dao ni xin )

8-inch strawberry mousse cake

Introduction:

"Like pudding, mousse is a kind of dessert, which is softer than pudding and melts in the mouth. Mousse in English is mousse, which is a kind of custard dessert. You can eat it directly or make a cake sandwich. It is usually made by adding cream and coagulant to produce a thick and frozen effect. It is made by coagulating cheese and fresh cream with gelatin and can be eaten without baking. It is the representative of today's high-grade cake. It needs to be refrigerated at low temperature in summer, and it can be stored for 3-5 days without refrigeration in winter

Production steps:

Step 1: cut the fresh strawberry in half

Step 2: slice sponge cake

Step 3: take one piece of sponge cake and spread it to the bottom of the mold. Cut half strawberries around the mold

Step 4: put the strawberry jam into the blender and stir it up

Step 5: mix the crushed strawberry jam with 250g milk, and mix well with the manual egg beater

Step 6: soak gelatine tablets in cold water

Step 7: soften the gelatine tablets in cold water, mix them with 50g milk, and heat them to melt.

Step 8: mix the melted gilding liquid with the previous strawberry milk liquid

Step 9: light cream with 30g sugar, beat with electric egg beater until there are lines

Step 10: mix the whipped cream and strawberry gilding liquid to make mousse liquid

Step 11: pour half of mousse solution into the strawberry mold

Step 12: cut the remaining sponge cake into four corners and lay it in the mold

Step 13: finally pour the remaining mousse solution into the mold

Step 14: Megatron two times, use scraper to smooth the surface, and put it in the refrigerator overnight

Step 15: Refrigerated mousse, blow around the mold with a hair dryer or hot compress with a hot towel, it's easy to demould and decorate

Materials required:

Light cream: 250g

Milk: 50g

Tripterygium tablets

Fine granulated sugar: 30g

Strawberry jam: 250g

Fresh strawberries: moderate

Sponge cake Square 8 inches: one

Note: 1. This mousse cake should be made with sponge cake. Don't try to use Qifeng cake as the base, because Qifeng's texture is too soft. If you pour in the mousse paste, it will float when the weight is not enough. 2. If you don't have strawberry jam at home, you can also use fresh strawberries or use a blender to crush them. 3. Soak the gelatine tablets in cold water. Hot water will melt the gelatine. 4. This mousse doesn't need to be whipped with light cream. It only needs to be beaten to 70% and the texture can be used.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Cun Cao Mei Mu Si Dan Gao Nai You Cao Mei Pei Dan Gao Tian Dao Ni Xin