Ingredients: light cream 100g, strawberry 400g, a cake blank (1cm thick, about the size of the bowl to be made into a mold), gelatin 15g, and appropriate amount of sugar.

Exercise:

1. Prepare a large bowl, and spread plastic wrap inside it to make it completely fit the inside of the bowl. Spread a layer of strawberries cut in half on the plastic wrap, and chop the remaining strawberries for later use;

2. Pour the whipped cream into a large bowl (preferably a non-fragile bowl such as stainless steel or enamel), add a proper amount of sugar, and stir slightly with an eggbeater until the whipped cream is porridge-like; Add crushed strawberries and continue to stir until the whipped cream can slowly fall after lifting the eggbeater;

Strawberry mousse cake making process (1 1 block) 3. Put the gelatin in a small bowl, add 80℃ hot water and stir well. Cool slightly, pour into light cream and stir evenly, which is the mousse filling;

4. Pour the stirred mousse stuffing into the prepared big bowl, cover the cake blank on the mousse stuffing, and gently press it on the surface by hand to make the mousse stuffing fit the cake blank;

5. Put it in the refrigerator for more than 2 hours. After taking it out, turn the bowl upside down to let the cake come out and tear off the plastic wrap on the surface.

Comments: The fresh strawberries with cream stuffing have an unusual taste. The homemade mousse cake is low in sugar and fat, and even girls who want to lose weight can safely eat it.

(2) Yogurt Mu Si Cake

Production method:

1. Put all the ingredients (except fresh cream and yogurt) into a mixing tank and mix them evenly with a blender (about 3 minutes).

2. Then add whipped cream or yogurt and stir at high speed for about 5 minutes.

3. After adding a proper amount of stuffing, knead it evenly by hand.

4. Then put them on cookies or cakes.

5. Put it in the refrigerator (cooled to gel at 2-4℃) for about 2 hours.

● Note:

● The product is mousse, which can be mixed with whipped cream and milk.

Or yogurt, which is very "cuttable". Chocolate Mousse

● It is recommended to add full-color flavors, such as strawberries, sweet oranges and lemons.

● It is recommended to store the finished product at 2-4℃.

(3) Classic mousse cake

Composition:

72g of water (used for soaking gelatin), 9 pieces of gelatin film, 50g of fine sugar, 80g of water, 80g of egg yolk, 20g of whole egg 100g, 20g of Cointreau wine, 250g of bitter-sweet chocolate, 500g of vegetable cream, 250g of animal cream, 0/500g of Ganace/kloc, and bitter-sweet chocolate.

Production method:

First, the chocolate Mu Si part.

1, white film and water (for gelatin) are mixed for later use.

2. Add the fine sugar into 80g water and cook until it is about 1 15℃. Matcha cheese mousse cake

3. Add the yolk and the whole egg.

4. Add the soaked gelatin, stir well and filter.

5. Add melted chocolate.

6. Finally, add the whipped cream, and the Cointreau wine can enter the mold.

7. After freezing, demould, spray Ganasiu and decorate.

Second, Gannan show part

1, the chocolate melts in the water, and then add the three-flowered light milk and white oil and mix well.

2. Add crystal pectin and Jundu wine and stir well.

(4) Chocolate raspberry Mu Si cake

Material of cake edge and slice: 4 egg yolks, 45g fine sugar, 4 egg whites, 45g fine sugar, low-gluten flour 120g, and appropriate amount of sugar powder (sieve edge).

Chocolate mousse material: 20g milk, 20g whipped cream, 5g cocoa powder, 45g chocolate, 30g butter, 60g whipped cream, and refined sugar 10g.

Raspberry mousse material: frozen raspberry 75g, fine sugar 20g, gelatin 1 tablet, animal fresh cream 75g, fine sugar 15g.

Decoration: fresh figs, fresh raspberries, bandages and newspaper clippings.

working methods

1) cake edges and slices: separate egg yolk protein, add 45g fine sugar to egg yolk, and beat until swollen, sticky and light yellow.

2) Add 45g of fine sugar to the egg white three times until the right-angled tip can be pulled up.

3) Pour the egg yolk paste into the beaten egg white paste and stir evenly with a rubber scraper; Then sift in the low-gluten flour and mix the flour with the egg paste until it is evenly mixed and no dry powder can be seen at all.

4) Use a circular installation nozzle with a diameter of 1cm, put the batter into the installation belt, and erect the extruded cakes in a baking tray covered with non-stick cloth. After extrusion, sieve two layers of powdered sugar on the surface, and immediately put it into an oven preheated to 200 degrees to bake for about 10- 15 minutes.

5) Then use the paste bag just now to extrude two spiral disks on the baking tray, the diameter of which should be at least equal to or slightly larger than the diameter of the mold, and the time and temperature are the same as above.

6) After baking, the bottom edges of the surrounding edges should be cut evenly. If 1 piece is not enough to enclose the inside of the mold, two pieces should be prepared.

7) Making chocolate mousse: Put milk and whipped cream into a pot and cook together.

8) Turn off the fire after boiling, add cocoa powder and stir well, then put it on the fire and boil it again.

9) Pour the cooked cocoa milk into the chopped chocolate.

10) Use the heat of cocoa milk solution to melt chocolate and stir it evenly.

1 1) Add completely softened butter and stir well.

12) whipped cream 20g fine sugar can be distributed after beating to 7.

13) and then add whipped cream to step 1 1.

14) stir thoroughly, so that the chocolate mousse is ready.

15) making raspberry mousse: thaw the frozen raspberry, mash the raspberry with its thawed soup, and add 30g fine sugar and mix well.

16) Take a small amount of raspberry pulp, heat it and mix it with the soaked gelatin evenly.

17) and then mix a small amount of raspberry pulp with most raspberry pulp evenly.

18) whipped cream 20g fine sugar can be delivered after beating to 7.

19) Mix the whipped cream and raspberry pulp evenly, so that the raspberry mousse is ready.

20) Wrap the bottom of the wood wire loop with tin foil, wrap the prepared wood wire around the inner wall of the mold, and then spread a cake cut into a suitable size on the bottom.

2 1) Pour chocolate mousse 1.5.

22) Spread another cake.

23) Pour in raspberry mousse for about 9 minutes.

24) cold storage for 3-5 hours until solidification, and then decoration; Cut into pieces and eat.

(5) vanilla strawberry Mu Si cake

Ingredients: 2 pieces of 6-inch vanilla sponge cake (refer to the green tea sponge cake below), 200 grams of strawberries, 50 grams of sugar (less if you don't like it too sweet), 2 pieces of gelatin, 2 tablespoons of water, 250 grams of whipped cream, and appropriate amount of strawberries.

Output: 1. Cut 200 grams of strawberries in half, put them in a pot, add 2 tablespoons of water, simmer until the water comes out, and add sugar. Cook the strawberries until they are completely soft, like strawberry jam.

2. Stir the gelatin tablets in the cooked strawberry jam until the gelatin tablets are completely dissolved, and set aside to cool.

3. Put a sponge cake at the bottom of the mousse circle and stick a proper amount of strawberry slices in the mold. Put some strawberry slices on the sponge cake.

4. Beat 250g of whipped cream until it is wet and frothy, add cool strawberry jam and stir well. Pour half into the mousse circle, put a cake on it, then pour in the remaining cream and smooth it out. Put it in the refrigerator overnight until it solidifies.

After demoulding, decorate as you like.