What is the ratio of making Mu Si cake?

1. Mu Si, like pudding, belongs to a kind of dessert, which is softer than pudding and melts in the mouth;

2. The most important thing to make Mu Si is jelly raw materials such as agar, fish powder, jelly powder, etc. Now there is also special mousse powder;

3. In addition, the biggest feature of making is that the protein, egg yolk and whipped cream in the formula must be mixed with sugar separately, and then mixed together and mixed well, so the texture is soft, a bit like whipped cream. The jelly used in Mu Si is animal glue, so it needs to be stored at a low temperature.

Ingredients and raw materials

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Take mango yogurt Mu Si as an example.

Cake bottom

Digestive biscuits100g

30 grams of butter

Mu Si layer

3 mangoes

Yogurt 350g

40 grams of fine sugar

Milk100g

Gelatine tablets 3 tablets

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Production method

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Practice 1

step

Specific operation

Step diagram

Step 1

Weigh all the materials.

Step 2

Digestive biscuits put it in a meat grinder and ground it into fine powder.

Step 3

Melt the butter in water, pour the butter into the biscuits and stir until there are no dry biscuits.

Step 4

Pour the stirred biscuits into the mold, flatten and compact. Put it in the freezer for a quarter of an hour.

Step 5

Peel the mango, take out the pulp, add yogurt and sugar, and stir until the yogurt paste.

Step 6

Put the milk in a pot with low heat until the edge bubbles. Soak the gelatine tablets in cold water until soft, then take out the water and put it into the milk, and stir until it melts.

Step 7

Pour the milk into the yogurt paste and mix well.

Step 8

Pour the yogurt paste into the mold and add the remaining diced mango. Refrigerate and solidify in the refrigerator.

Step 9

After solidification, it can be demoulded and eaten!

Practice 2: Strawberry Mu Si Cake

raw material

Cream 1 00g, strawberry 400g, a piece of cake blank (1cm thick, about the size of the bowl to be molded), gelatin15g, and proper amount of sugar.

step

Specific operation

Step 1

Prepare a large bowl and spread plastic wrap on the inside to make it fit the inside of the bowl completely. Spread a layer of strawberries cut in half on the plastic wrap, and chop the remaining strawberries for later use;

Step 2

Pour the whipped cream into a large bowl (preferably an unbreakable bowl such as stainless steel or enamel), add a proper amount of sugar, and stir slightly with an eggbeater until the whipped cream is porridge-like; Add crushed strawberries and continue to stir until the whipped cream can slowly fall after lifting the eggbeater;

Step 3

Put gelatin in a small bowl, add 80℃ hot water and stir well. When it is slightly cool, pour it into light cream and stir well, which is Mu Si stuffing.

Step 4

Pour the stirred Mu Si stuffing into the prepared big bowl, cover the cake blank on the Mu Si stuffing, and gently press it on the surface by hand to make the Mu Si stuffing fit the cake blank;

Step 5

Put it in the refrigerator for more than 2 hours, take it out, turn the bowl upside down to make the cake come out, and tear off the plastic wrap on the surface.

Comments: Fresh strawberries with creamy fillings are naturally unusual in taste. You can adjust Mu Si cake with less sugar and low fat according to your own preferences. Even girls who want to lose weight can safely eat it.

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Strawberry Mu Si cake

Practice 3: Yogurt Mu Si Cake

Production step

step

Specific operation

Step 1

Put all ingredients (except fresh cream and sour milk) into a mixing tank and stir with a blender until smooth (about 3 minutes).

Step 2

Then add whipped cream or yogurt and stir at high speed for about 5 minutes.

Step 3

After adding a proper amount of stuffing, knead it by hand until it is uniform.

Step 4

Then put them on cookies or cakes.

Step 5

Put it in the refrigerator (cooled to gel at 2-4℃) for about 2 hours.

annotations

1, the product is Mu Si, which can be used with fresh cream, milk or yoghurt, and has good "cuttability".

2. It is recommended to add full-color flavors such as strawberries, sweet oranges, lemons, etc.

3. The finished product is recommended to be stored at 2-4℃.

Practice 4: Classic Mu Si Cake

ingredients

72g of water (used for gelatin soaking), 9 pieces of white gelatin film, 50g of fine sugar, 80g of water, 80g of yolk, 20g of whole egg100g, 20g of foreign wine, 250g of bitter-sweet chocolate, 500g of vegetable cream, 250g of animal cream, Gannaxiu and bitter-sweet chocolate10g.

Production step

step

Specific operation

Step 1

Mix the white film with water (for gelatin) for later use.

Step 2

Add the fine sugar into 80g of water and boil it to about 1 15℃.

Step 3

Add the beaten yolk and the whole egg.

Step 4

Then add the brewed gelatin, mix well and filter.

Step 5