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Cooking Mu Si cakes always fails. What is the reason?

There are many kinds of raw materials for making Mu Si cake, but making Mu Si cake always fails, and most of them are sent cream, fruitcake, fruit, milk and various styles of milk. However, whipped cream is an essential raw material for Mu Si cake, and it is also a key factor to determine the quality of Mu Si cake. Whipped cream is puffed, so how to beat whipped cream well? Light cream can stabilize the structure of Mu Si cake. Don't heat the light cream until it melts. Too high or too cold will lose its solidification, so Mu Si cake doesn't need to be frozen for this. Making Mu Si cakes always fails. There are many kinds of Mu Si cakes: chocolate, cheese, fruit, natural spices, vegetables and so on. Making Mu Si cake always fails. Take it out, pour out some liquid materials, separate it from the cake body, and add some melted gelatin liquid to cut and mix evenly. Don't stir vigorously, just gently and evenly. Go back and continue to refrigerate! This is caused by poor batter mixing. It first appeared in Paris, France, the capital of delicious food. At first, the masters added various auxiliary materials to the cream to stabilize and improve the structure, taste and taste. After freezing, it becomes the best cake. Mu Si, like pudding, is a soft and instant dessert. Everyone's favorite dessert is Mu Si cake, but Mu Si cake is easy to go wrong: if it is refrigerated for four hours, if it doesn't solidify overnight, it is insufficient gelatin. At this time, pour out the liquid part of the raw material, separate it from the cake body, add some melted gelatin, stir it evenly (gently and evenly), and then pour it back into the freezer. There are all kinds of ingredients and accessories. As long as they are properly matched, elaborately made and beautifully decorated, you can make a delicious Mu Si cake that is pleasing to the eye. Often, the more layers there are in Mu Si, the more difficult it is. After adding fine sugar, use electric egg beater to beat it at a medium speed. At first, it is completely liquid. With the stirring of the whisk, it will gradually become thick. If you continue to beat it, the liquid will completely disappear, and a slightly swollen paste will appear. If you beat it slightly, the lines will slowly appear. When you lift the whisk, the traces of dripping cream will not disappear quickly < P >. Put the whipped cream aside slightly together with the basin. If the whipped cream flows to the bottom of the basin at a very slow speed, it means that it is suitable for making Mu Si. The whipped cream does not need to be sent to a state where it will not flow at all. If you have beaten it, you can add some whipped cream and cut it slightly.