Ingredients: 200 grams of milk, canned cherries, 20 grams of white sugar, a little yogurt, 400 grams of cream, a little butter, two packages of biscuits, agar agar or gelatine sheets.

The first step is to put 2 small packages of biscuits into a plastic bag, then hit the bag hard with a rolling pin to break the biscuits in the bag into powder, pour it into a bowl, add about two tablespoons of butter, and beat the butter hard Knead it into the biscuit powder. After the butter is completely kneaded in, it will look like this. The biscuit powder has a certain plasticity and turns into biscuit mud. Take tin foil and cut out a piece with a knife.

The second step is to make the mousse cake base. Pour the kneaded biscuit powder into the mold, and pour the biscuit mud into the mold. In this way, the mousse cake base is ready. Place the cake base. Chill in the refrigerator.

The third step is to make the cream crust of the mousse cake. First, select agar or gelatine sheets to boil the milk glue. Here, two and a half gelatine sheets are used. Soak the gelatine sheets in boiling water. Soak for about 20 minutes, pour 200 grams of milk, 20 grams of white sugar into the milk, take out the soaked gelatine sheets, put them into the milk, then heat the milk over water, stir the milk and gelatine sheets while heating After a while, the gelatine slices will melt. Pour about 400 grams of cream into the pot. The cream can be purchased in the dairy section of the supermarket. Then use a whisk to break up the cream. A more professional way to whip the cream is, Using this folding method, whip the cream until a small tip can be drawn out when lifted up like this, then pour the slightly warm gelatin milk mixture into the pan containing the whipped cream. , stir thoroughly, take out the refrigerated cake base from the refrigerator, slowly pour the cream into the mold, and then put it in the refrigerator to refrigerate for 3 hours. After 3 hours, take out the mold, unmold and take out the cake. If it is difficult to remove, The trick to removing the mold is to get a hair dryer and blow hot air around the mold, and then you can take the mold off with just a gentle lift.

The fourth step is to place the cherries one by one on the surface of the cake. After placing the cherries, the mousse cake is completed.

Answer: 2007-01-30 18:25 The questioner's evaluation of the answer: Good***1 comment... Other answers***1 answer comment┆Report

[School Girl] Mousse cake first appeared in the gourmet capital of Paris, France. Initially, masters added various auxiliary materials to the cream to stabilize and improve the structure, taste and flavor, making it The appearance, color, structure and taste are rich in changes, making it more natural and pure. After being frozen, it tastes endless and becomes the best among cakes. Her appearance is in line with people's pursuit of exquisite fashion, advocating natural and healthy life concepts, and meets people's continuous new requirements for cakes. Mousse cakes also give the masters a greater creative space. The masters demonstrated through the production of mousse cakes Showing their inner life understanding and artistic inspiration, in the World Pastry World Cup, the competition in the mousse cake competition has always been very fierce, and its level reflects the true skills of the masters and the development trend of world cakes. In 1996, Eric Perez, one of the top ten pastry chefs in the United States, led the US national team to participate in the Pastry World Cup held in Lyon, France, and won the silver medal. Because of his fame, he was specially invited to make a mousse cake for the 50th birthday of Hillary, the wife of US President Clinton, in 1997. He was invited to demonstrate his skills live at the White House, which became a sensation in the baking industry at that time.

It is Paris, with rich changes in appearance, color and taste, more natural, pure, fresh and smooth. It is decorated with chocolate and fruits, fashionable and elegant, and is the best among cakes. Its appearance is in line with people's pursuit of exquisite fashion and advocating natural and healthy life concepts. It is favored and respected by people, and has established the status of mousse cake. Since it needs to be stored in the freezer, it can also be used as ice cream. It tastes like cake and ice cream. It is smoother than cake and stronger than ice cream. It has a delicate and cool taste and has the characteristics of high-end ice cream.

In the world of baking, mousse cake is the most amazing cold treat. Take a bite and feel the coolness, and the solid material will quickly turn into something fragrant and sweet in your mouth. Juice is as irresistible as a game.

cccc There are many kinds of raw materials for making mousse cake, such as fresh cream, fruit paste, gelatin sheets, fruit, milk, cheese, egg yolk and so on. The so-called mousse cake is made by using gelatine (gelatin, isinglass) and letting it cool and solidify. Gelatin is a substance extracted from animal cartilage, tendons, etc. This property is used to dissolve it into fresh cream, then add appropriate flavors and colors and pour it into a container to cool. In the hot summer, frozen mousse cakes are more popular than hot pastries.

The raw materials of the mousse cake can be divided into two large pieces

A. Beat 50-70% of fresh cream (some mousses will use Italian egg whites)

B. Fruit paste. Gelatin. fruit. milk. cheese. Egg yolk, etc.

cccc How to mix two liquids of different thicknesses A and B together, you must find a way to make the consistency (specific gravity) of the two close. Therefore, when the liquid in item B appears to be very thin just after mixing (cooking), it is best to immediately place it in ice water to cool down and keep stirring to lower the temperature and thicken it, but not to solidify.

This is the best time to stir the fresh cream from item A. Finally, take the mousse cake out after it is completely chilled (frozen) in the refrigerator. Brush the surface with fruit paste and decorate with fruit, chocolate, etc. Don't forget to apply fruit paste on the surface of the fruit, so as to maintain the moisture in the fruit and add a bright effect, so that the taste and appearance of the mousse cake will be better and more beautiful.

ccccThe most common problem in the process of making mousse cake is that fresh cream and milk cannot be mixed with fruit paste and fruit. Because both fruit pastes and fruits contain fruit acids. When fresh cream encounters fruit acid, fresh cream will easily foam. Clumping and hardening will directly affect the taste of the mousse cake. To prevent this phenomenon, you can cook the fruit paste and fruit into puree, and use high temperature to reduce the acidity, so that when the fruit puree and fresh cream are mixed, there will be no fresh cream. The phenomenon of foaming and hardening makes the mousse cake smooth and delicate in appearance, and it feels like it melts in your mouth when you taste it.

There are many types of cccc mousse cakes: chocolate, cheese, fruit-flavored, natural flavors, vegetables, etc. There are also a wide variety of raw materials and accessories used. As long as they are properly matched, made with care, and decorated with exquisite decoration, you can make a pleasing and delicious mousse cake.