How did the taste of Mu Si come from?
In taste, Mu Si is a frozen dessert between ice cream and jelly. But it doesn't melt quickly like ice cream, but it melts gently and slowly. It is softer than jelly's Q-bomb, and it has a light bubble feeling. There is really no very clear definition about Mu Si. Mu Si's basic practice is to add coagulants to whipped cream or meringue and mix them evenly, so as to produce a thick frozen effect with a soft and instant bubble feeling.
Mu Si's raw materials?
The main raw materials for making Mu Si are milk, whipped cream, sugar, gelatin tablets, egg yolk, fruit puree and so on.
Why do you need whipped cream to make Mu Si?
When making Mu Si cake, the whipped cream should be beaten to about 60%. In the production process of Mu Si, the whipped cream plays the role of thickening. It also plays a role in making Mu Si elastic and bulky. If the whipped cream is not added directly, then the whipped cream, which is also a water phase, is not enough to thicken and fill it. Under normal circumstances, if the whipped cream is not sent and the Mu Si pulp is too thin, there is no way to remedy it. Only re-ingredients are made. If the whipped cream is too hard, it will be wrapped in too much air, which will lead to Mu Si's not delicate and smooth taste, and it will feel empty, which will also affect the quality. However, this can be separated by warm water, so that the cream in the slurry will be liquefied by heating (it will become a water phase again, and it will not be able to hold gas), and then the Mu Si slurry will be restored to the required consistency through gentle stirring.
Make Mu Si's common raw materials?
Milk:
Milk is the most basic water needed to form Mu Si. The purpose of using milk is to improve the taste and quality. If ordinary water is used instead of milk, although it can be made, it is far inferior to milk in flavor and taste. Especially after freezing, there will be a lot of ice crystals (ice slag) inside.
Cream:
Adding whipped cream can increase the natural milk flavor of Mu Si, and on the other hand, it can make the taste of Mu Si more delicate. Usually, we choose animal fresh cream, which is because animal fresh cream has a high content of anti-fat, while vegetable cream has a slightly inferior taste and no rich milk fragrance.
Gillidin:
Gelatine is the most indispensable basic material in Mu Si's production.
Sugar:
Sugar in mousse can make the system more delicate and soft, and it is more pudding-like and elastic. Sugar has strong hygroscopicity, which helps mousse not lose water quickly.
Egg yolk:
Some recipes for making Mu Si do not add egg yolk, while others add egg whites and egg yolk together. However, we think that Mu Si with only egg yolk has the best taste.
This is because egg yolk has good coagulation and emulsification, which contributes to the physical stability of mousse and regulates the elasticity of animal gum. That is to say, egg yolk plays a unique neutralization role in the production of Mu Si. This neutralization role comes from a component in egg yolk: lecithin.
Fruit puree:
The addition of fruit puree brings different refreshing tastes to Mu Si cake. In the process of making Mu Si, if the fruit puree with strong acidity is added, it is suggested to heat the fruit puree (such as mango puree). Reduce its acidity.
Wine:
In the process of making Mu Si, it is suggested to add a little (10ml or so) wine, such as rum and brandy. In this way, the yolk can be sterilized and the flavor of Mu Si can be enhanced. Of course, if you are making it for children, you don't need to add it.
Mu Si, like pudding, belongs to a kind of dessert, which is softer than pudding and melts in the mouth; . The finished product is recommended to be stored at 2-4℃.
Why do you add milk when making mousse?
In fact, milk is a substitute for water, which can not only dissolve granular materials such as sugar, but also make the taste of Mu Si more refreshing and delicious, and also promote the texture of Mu Si to be more detailed and lubricated. If you don't care about the taste, it's no problem to use water instead, but the mousse made of water is easy to form ice slag (ice crystals).
Why do you want to add gelatin when you are a mousse?
Gelatine (fish glue) is the commonly used coagulant in Mu Si. Gelatine is mainly divided into flake and powder, and it mainly plays a role in stabilizing the structure in Mu Si. What will happen if you don't add it? Just like the picture of the first problem in this article, Mu Si can't lock the water, and becomes ice cream, which can only be formed in rapid freezing.
Why do you want to add eggs when making mousse?
Eggs are usually added to the moustache in Mu Si, which pursues the taste. Because the egg contains egg jelly, it can produce good cohesion and emulsification after stirring, and adjust and neutralize the elasticity of animal gel, and adjust the pudding-like taste caused by excessive elasticity of gel, which makes the taste of Mu Si more silky.
What kind of Mu Si is the best?
Italian protein cream: adding boiled syrup to the protein is called Italian protein cream. Italian protein cream will not affect the taste of the original temperature-regulating sauce because of its light taste, suitable for: Mu Si and macaroon.
Batter: Add boiled syrup to the egg yolk, which is called bomb batter. Bomb batter only uses egg yolk, which is bright in color and rich in mellow and deep taste. All kinds of fillings, suitable for moussaka, ice cream
English cream sauce: Mix sugar and egg yolk, add milk to heat, and use the thermal solidification force of egg yolk to increase the consistency, which is English cream sauce. English egg cream sauce has the advantages of both Italian protein and bomb batter, and can be used as the base of Mu Si, ice cream and Babaluya.
Published on May 2020-15 08: 29