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

A. Beat 5-7% whipped cream (some mousses use Italian protein)

B. Fruit paste. Gillidin Fruit. Milk Cheese. Egg yolk, etc.

How to mix two liquids with different consistency, A and B, you must find a way to get their consistency (specific gravity) close. Therefore, when the liquid in item B is very dilute just after mixing (cooking), it is best to immediately put it in ice water to cool down and keep stirring to make it cool and thicken, but it cannot solidify. At this time, it is the best time to stir with the whipped cream in Item A. Finally, the Mu Si cake is completely refrigerated (frozen) in the refrigerator and taken out. Brush the surface with fruit paste and decorate it with fruit, chocolate, etc. Don't forget to brush the fruit paste on the surface of the fruit, so as to keep the moisture in the fruit and increase the beautiful effect, and then the taste and appearance of Mu Si cake will be better and more beautiful.

The most common problem in making Mu Si cake is that whipped cream and milk can't be mixed with fruit paste and fruit. Because fruit paste and fruit contain fruit acid. When fresh cream meets fruit acid, it is easy to foam. Caking and hardening directly affect the taste of Mu Si cake. To prevent this phenomenon, the fruit paste and fruit can be boiled into puree, and its acidity can be reduced by high temperature, so that the phenomenon of foaming and hardening of whipped cream will not occur when the puree and whipped cream are mixed, so as to achieve the feeling that Mu Si cake has a smooth and delicate appearance and melts in the mouth when tasting.

There are many kinds of cakes in Mu Si: chocolate, cheese, fruit, natural spices, vegetables and so on. There are many kinds of raw materials and accessories used. As long as they are reasonably matched, carefully made and exquisitely decorated, a pleasing and delicious Mu Si cake can be made.

The main problems and answers in making silk cake:

How can the mousse be cut to be beautiful, instead of crumbling?

Description:

Generally speaking, the standard Tiramisu eating method is to dig it on a plate with a spoon and taste it, or to use it for a single person at the beginning, and to put it in a beautiful container and then refrigerate it. Because, with the traditional method of not adding gelatine, the finished product is somewhat erect, let alone cut.

other silk cakes should be frozen and frozen before cutting.

mousse is very thin, and it will flow out when poured into the mold

Maybe your whipped cream is not stiff enough, or it has been stirred for too long, or it has melted at a warm temperature. The whipped cream should be sent to the steel basin upside down, so that the whipped cream will not fall off, which is about the degree of hard or wet foaming when we send the protein.

It is best to cool the mousse paste added with Gelatine through ice and water until it is thick, but it doesn't need to harden! As for the dosage of gelatine powder, it is usually not too much or too little if you follow the formula.

How can mousse be stirred so that it won't be granulated?

Today, I watched the replay of strawberry Bavaria (mousse). The master's practice is to slowly add the whipped cream (just distribute it at 6) to other cooled materials, and stir it while pouring, so that it won't be easy to form granules. Please refer to it.

your question is a little short! I guess there will be particles, which may be caused by the mixing of whipped cream and other mousse paste.

Usually, two kinds of batter should be mixed well, and it is easy to mix well only if the consistency is similar. Usually, melted gelatin is added to the mousse paste while it is hot. You must wait for gelatin to make the mousse paste slightly thick before mixing it with whipped cream, and then the consistency of the two will be equivalent.

If your mousse paste is still too thin, it will precipitate easily when mixed with whipped cream. However, if your mousse paste is almost solidified and too thick, it will not be easy to mix well with whipped cream at this time, which will easily lead to a state of granulation!

The mousse cake gelatin is very fishy.

The French master said: The gelatin is soaked in cold water, drained, heated and dissolved in water, and then added into Mu Si paste to improve the fishy smell. Give it a try! It is said that directly using the hot temperature in the process of making Mu Si paste to dissolve the gelatin will have a fishy smell, make it difficult to mix well, and even make it difficult to control the temperature of gelatin (the overheating of gelatin will affect its coagulation)

What fresh cream is better for Mu Si cake?

animal whipped cream is usually used. Whether it contains sugar depends on the label on the package. Because I recently saw that animal whipped cream also has sugar and sugar-free ones! Pay attention when you buy it.

It is common that animals do not contain sugar. Botanical sugar and can be put in the freezer.

Problems and Solutions in Cake Making

Published by jiny314 of Fence:

1. In summer or winter, cake batter can't be whipped.

Cause:

Because the adhesiveness of egg white is maintained at the best state at 17-22℃, the foaming performance is the best, and the temperature is too high or too low, which is not conducive to the foaming of egg white. When the temperature is too high, the egg white becomes thin, and the adhesiveness is weakened, so that it is impossible to retain the air; If the temperature is too low, the adhesiveness of egg white is too strong, and it is not easy to mix air when stirring. Therefore, the slurry can't be whipped.

Solution:

In summer, the eggs can be refrigerated to a suitable temperature, while in winter, warm water should be added to the bottom of the jar while stirring the batter, so as to reach a suitable temperature.

2. Sometimes, during the baking process, the cake sinks and the bottom is caked.

Cause:

1) It is relatively easy to appear in winter, because the temperature is low and some materials are not easy to dissolve;

2), the formula is unbalanced, the proportion of flour is small, the water content is too small, and the total water quantity is insufficient;

3), the eggs are not fresh, too much stirring and too much air;

3) There are too many flexible materials in the batter, such as too much sugar and oil;

4), flour gluten is too low, or the oven temperature is too low when baking;

5) The cake has not been shaped in baking, and it sinks due to vibration.

Solution:

1) Try to make the room temperature and material temperature appropriate;

2), the formula should be balanced and well mastered;

3) Keep the eggs fresh, and be careful not to beat them too much when stirring again;

4) Don't use flour with too low gluten, especially when mixing with sediment;

5) Don't open the oven door and be shaken for the first 12 minutes after the cake enters the oven.

3. The swelling volume of the cake is not enough

Original reasons:

1) The eggs are not fresh, the formula is unbalanced, and there are too many flexible materials;

2), the mixing time is insufficient, the slurry is not whipped, and the proportion of batter is too large;

3) Too long stirring during refueling causes too much air loss in the batter;

4), flour gluten is too high, or slow mixing time is too long;

5), too much stirring, the batter stability and gas retention decreased;

6), the quantity of batter is too small, not according to the prescribed proportion;

7), when entering the furnace, the furnace temperature is too high, and the ignition is too large, which makes the surface qualitative too early.

Solution:

1) Try to use fresh eggs and pay attention to the balanced formula;

2) Stir thoroughly to make the batter reach the starting standard;

3), be careful not to pour in all at once when refueling, and mix well;

4) If the gluten of flour is too high, starch can be added appropriately;

5) Don't stir for a long time until it is sent away;

6), the loading quantity should not be too small, according to the standard;

7), into the furnace temperature to avoid too high.

4. There are spots on the surface of the cake

Original reasons:

1) Improper stirring, and some raw materials are not completely dissolved and evenly stirred;

2) The baking powder is not mixed well, and the sugar particles are too large;

3), the total moisture in the batter is insufficient;

Solution:

1) Before fast mixing, sugar and other materials must be completely mixed and dissolved;

2) The baking powder must be sieved with flour, and the sugar should not be too thick as far as possible;

3), pay attention to the amount of water.

5. The surface of sponge cakes is too thick.

Reasons:

1) Unbalanced formula and too much sugar;

2), when entering the furnace, the surface fire is too large, and the skin is prematurely shaped;

3) The oven temperature is too low and the baking time is too long.

Solution:

1) The amount of sugar used in the formula should be appropriate;

2), pay attention to the furnace temperature to avoid getting too high when entering the furnace;

3), the furnace temperature should not be too low, to avoid baking for too long.

6. The cake has rough internal structure and uneven texture.

Reasons:

1) Improper mixing, some raw materials are not mixed and dissolved, and the baking powder and flour are not mixed evenly;

2) There are too many flexible materials in the formula, insufficient water and too dry batter;

3), the furnace temperature is too low, and the sugar particles are too coarse.

Solution:

1) Pay attention to the mixing procedures and rules, and fully mix the raw materials;

2) Don't have too much sugar and oil in the recipe, and pay attention to the thinness of the batter;

3) The sugar should be fully dissolved, and the oven temperature should not be too low when baking.