Milk150g fine sugar 40g
200g of whipped cream, 8 ~10g of Geely powder.
Digestive biscuits 80g butter 30g.
A little fruit.
The method of milk mousse cake
Step 1
80g digestive biscuits is poured into an egg beater and mashed.
Second step
Add 30g of melted butter and stir well (the butter is melted with insulating water in advance).
Third step
Pour into the mold and compact.
Fourth step
Beat the cream to 60% or 70% with an eggbeater (you tilt the eggbeater and find that the cream can only flow slowly. When you lift the eggbeater, you find that the tip of the cream stuck to it is facing down. At this time, the cream just hit 6 and was distributed. 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.
Step five
Pour the gelatin powder into the basin (2~3 gelatin tablets can also be used instead, and the gelatin tablets can be soaked in cold water until they become soft).
Step 6
With milk.
Step 7
Finally, add sugar and heat until it is completely dissolved. Be sure to mix well.
Step 8
After a little cooling, filter into the cream (to cool, you can't directly filter into the cream, which will separate oil from water).
Step 9
You can put some diced fruit or jam and mix well.
Step 10
Pour mousse into the mold, gently shake off bubbles and refrigerate for more than 4 hours. Cover the periphery with hot towel after taking out, demould and decorate the surface.
Step 1 1
Finished product drawing ~
Cooking skills of milk mousse cake
Digestive biscuits and Oreo cookies can be used as the base of 1 cookies. Pay attention to the complete softening of butter when stirring, otherwise it is not easy 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 with a hair dryer or cover it with a hot towel to make it melt slightly, so that it can be demoulded well. 4. whipped cream can be made, not to the degree of decoration, until it has texture and can flow. Cream is not easy to send in summer, so you can send it to a container filled with cream through ice water.