When making Mu Si cakes, we need to prepare some Qifeng cakes or sponge cakes first, in order to make the cake bodies of Mu Si cakes. Make Qifeng cake or sponge cake for later use, and then start making Mu Si-flavored Mu Si paste that you want to make.
The recipe of Mu Si cake paste will provoke the use of raw materials in the recipe because of the change of season and temperature difference.
For example, when it comes to summer, the temperature will be higher, and the gelatin tablets in the formula will be increased according to the temperature, usually by increasing the amount of one or half tablets. Only in this way can we ensure that the Mu Si paste of Mu Si cake will not collapse due to the high temperature in summer. On the contrary, the temperature in winter is relatively low, so we can reduce the amount of one or half tablets.
If some friends use gelatin powder instead of gelatin tablets, how should we increase or decrease the dosage of gelatin powder? In general, the solidification strength of imported gelatin powder is better than that of gelatin tablets, so it is better to reduce the dosage of gelatin powder by one third than that of gelatin tablets. The proportion of gelatin powder mixed with water is 1:6. Because our Mu Si cake can be eaten after being directly blended and frozen in the refrigerator, it is suggested that the water should be directly drinkable after being filtered. You can't use too much water. If you use too much water, it will affect the solidification of the whole Mu Si cake. You can also use milk instead of water. The amount of milk is the same as that of water.
There are also some reasons for the season and temperature. When the temperature is slightly higher in summer, the Mu Si paste in Mu Si cake will be a little thin after being mixed. Generally, we don't have to rush to pour the Mu Si paste into the mold. If the Mu Si paste is too thin and poured into the mold, then the sandwiched Qifeng cake body or sponge cake body will be floated by the too thin mousse body in the mold, thus failing to achieve the sandwich effect. At this time, we should first put the diluted Mu Si paste into the refrigerator for a few minutes, then take it out and stir it evenly when it becomes a little thick, and then pour it into the mold. In winter, the Mu Si paste that has just been prepared will solidify before it is poured into the mold because of the low temperature. At this time, we can put it in warm water for a while (note: it is put into warm water, not boiling water, otherwise the Mu Si paste will decompose because of the high temperature, and the specific time to put it in warm water depends on the degree of solidification of the mousse). After it reaches a thick state, take it out and stir it evenly and pour it into the mold.
Mu Si paste is generally made up of mixed Mu Si sauce and whipped milk. The delivery of light milk can generally reach a state of 6-7 points. If the weak milk is mixed with the Mu Si paste, it will also lead to the Mu Si paste being too thin, resulting in the floating situation of Qifeng cake or sponge cake described above. After the whipped cream is mixed with Mu Si sauce, it will also lead to the above-mentioned state of solidification, so the whipping degree of whipped cream should also be controlled.
Among them, there is the amount of white sugar, which can be increased or decreased according to the matching amount of materials and tastes. For example: strawberry Mu Si and chocolate Mu Si, the measurement of two different kinds of Mu Si white sugar should be adjusted appropriately. Chocolate itself has high sweetness, so the amount of white sugar in chocolate Mu Si sauce is reduced.
Some friends think that all the Mu Si materials can be mixed and stirred well. In fact, not all Mu Si pastes are like this. There are many details that will directly affect the taste of the whole Mu Si. The roughness or delicacy of the taste lies in many details.
For example: mango Mu Si paste, mango pulp is directly crushed by a cooking machine, and then melted gelatin solution is added, and then whipped cream is directly added to stir well. This mango Mu Si has a rough taste in many cases, and it can't achieve the delicate and tender effect. If you want Mu Si to taste delicate, smooth and tender, you can sift the mango paste before adding the light milk, and then add the light milk and stir well. This will make the taste more delicate. However, some friends like the feeling of pulp, so you don't have to sift it. It depends entirely on your personal taste.
However, it's best to sieve the Mu Si sauce with egg yolk, because the egg yolk paste will be more or less thick and granular in the process of heating, so it's best to sieve it again and stir it evenly with the light milk. The sieving step often determines the delicate taste of the whole Mu Si.
Whether the appearance of Mu Si cake is perfect or not is often related to demoulding. In many cases, the edge after demoulding is uneven, sometimes it depends on the thickness of Mu Si paste, and sometimes it is also related to demoulding. When demoulding, we can use hand-held fire grab or hair dryer to blow around the edge of the mold until the mold can slide down when it is gently pulled down by hand. Don't force to pull the mold, as it will easily damage the shape of Mu Si itself or make the edge incomplete. If the edge of Mu Si cake is not complete after demoulding, you can use a hand-held musket or a hair dryer to blow on the spatula for a short time to make the spatula warm, and then correct it along the edge of Mu Si cake to make it look smooth and beautiful. If the edge of Mu Si cake is a little softened after demoulding due to the high temperature of musket or hair dryer, you can put it in the refrigerator for a few minutes before taking it out for operation.
Today, let's share these small problems related to making Mu Si cakes, and then discuss other related problems with our friends when we have time. If you are interested or encounter other problems in the production process, you can talk privately to discuss and study together.