Cake has many uses, not only for eating, but also for celebrating special festivals and wishing special things. Because the moral of the cake is good, we welcome it in our life. Because we like it and welcome it, many people want to learn to make cakes. Take milk mousse cake as an example. The following content will tell you about the practice of milk mousse cake!

The first thing to do is to prepare the materials for making milk cakes. You need to prepare Geely powder, milk, fine sugar, whipped cream, digestive biscuits, butter and fruit! After preparing the materials, the next thing to do is to make them!

1.80g digestive biscuits is mashed in an egg beater, and 30g melted butter is added and stirred evenly (the butter is melted with warm water in advance).

2. Pour it into the mold for compaction, and stir the cream with an eggbeater until it is 60% to 70% for use (you tilt the eggbeater and find that the cream can only flow slowly, and lift the eggbeater and find that the tip of the cream attached to it is facing down.

The cream was just distributed at 6 o'clock at this time. This cream is best for mousse cakes. ) cream is not easy to send in summer, so you can send it to a container filled with cream through ice water.

3. Pour the gelatin powder into the basin (2~3 gelatin tablets can also be used instead, and the gelatin tablets are soaked in cold water), then add the milk, and finally add the sugar, and heat until it is completely dissolved. Be sure to mix well.

4. After a little cooling, filter into the cream (to cool, you can't directly filter into the cream, which will separate oil from water). You can put some diced fruit or jam and mix well.

5. Pour the mousse liquid into the mold, gently shake off the bubbles and refrigerate for more than 4 hours. After taking it out, cover it with hot towel, demould it, and then decorate the surface.

skill

1 Cookies can be digestive biscuits or Oreo cookies. Pay attention to the complete softening of butter when stirring, otherwise it will be difficult to stir evenly. Gelatine is fish film, which is the evolution product of gelatine powder. It has no fishy smell of gelatin powder and is suitable for making Mu Si cake.

After the cheese is refrigerated in mousse, blow it around with a hair dryer or cover the mold with a hot towel to melt it slightly, so that it can be demoulded well.

4 whipped cream is not sent to the degree of modification, but can be textured and flowable. Cream is not easy to send in summer, so you can send it to a container filled with cream through ice water.