Super soft custard dessert ready to melt in the mouth - [coffee mousse](ru kou ji hua de chao rou ruan nai dong shi tian dian ka fei mu si )

Super soft custard dessert ready to melt in the mouth - [coffee mousse]

Introduction:

"Mousse is a kind of custard dessert. Mousse cake first appeared in Paris, the gourmet capital of France. Its appearance is in line with the characteristics of people's pursuit of delicacy and fashion. Mousse is characterized by instant melting in the mouth, with a taste similar to ice cream, super soft texture, and belongs to a kind of dessert like pudding. "

Production steps:

Step 1: put the eggs into a container without oil and water, stir and pour in the sugar

Step 2: put the container in 40 ℃ warm water and beat it with electric egg beater at medium speed

Step 3: whisk until the egg begins to thicken and turn to high speed to continue whisking

Step 4: the egg liquid will be thicker and thicker until the egg liquid dripped by the egg beater can draw lines and will not disappear immediately

Step 5: sift the low gluten flour and coffee powder into the batter for three times, and mix them up and down. Each time, mix them evenly before adding the next time

Step 6: pour milk into the mixed coffee egg paste and stir it up and down evenly, then add salad oil and stir in the same way

Step 7: mix well and pour into the 6-inch cake mould, then put into the preheated oven at 180 ℃ for 20 minutes

Step 8: take out and demould it after cooling, slice it, and put it into the 6-inch mold for making mousse cake. It's better to cut a few thin pieces, which can be put in two or three layers. After my cake is made, it will be eaten more than half, and only one layer can be put, so that the cake is ready

Step 9: soften the gelatine slices with water (forget to take a picture) heat the milk, pour in lemon juice and coffee powder, mix well, then add the softened gelatine slices and mix until they are completely blended. Let cool

Step 10: pour the sugar into the cream

Step 11: mix with electric beater

Step 12: beat the fresh cream to 6-7 for distribution, barely flow, pour the cool milk coffee liquid into the fresh cream and mix well to form mousse filling

Step 13: pour into the mould covered with coffee cake, smooth the surface, and refrigerate for more than 4 hours until the filling is completely set.

Step 14: take it out and draw a circle along the edge of the mold with a knife to demould it. Cut it into pieces, sprinkle some cocoa powder on the surface of the cake, and insert it into a coffee stick to eat

Materials required:

Low gluten flour: 70g

Eggs: 3

Coffee powder: 8g

Fine granulated sugar: 60g

Milk: 50ml

Salad oil: 30g

Animal fresh cream: 200g

Instant coffee powder: 10g

Lemon juice: 1 tsp

Gilding tablets: 2 tablets

Cocoa powder: moderate

Coffee biscuit stick: right amount

Note: 1: cake can be divided into three pieces, in turn into a mousse stuffing, gently press and then pour into the mousse stuffing. 2: lemon juice can remove the taste of gilding slice, there is no need to put it. 3: fresh cream itself has sweetness, sugar will be reduced. If you use light cream, sugar should be moderately increased. 4: cake can also be changed into digestive biscuits, and the digestive biscuits will be crushed Then add butter and mix well. Pour it into the mold for making mousse cake. Put it in the refrigerator until it solidifies. Pour in the stuffing. 5: the mousse cake needs to be refrigerated for more than 3-4 hours. It's better to refrigerate until the next day. The taste is better and more delicate. 6: in the making of sponge cake, when mixing flour and egg paste, you should pay attention to the technique, turn up and down, and don't circle, so as to avoid the defoaming of egg liquid

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ru Kou Ji Hua De Chao Rou Ruan Nai Dong Shi Tian Dian Ka Fei Mu Si