Question 1: How to use gelatine powder in making mousse cake 1. About 10g of gelatine powder, a bowl of ice water (you don’t have to add a full amount), and then sprinkle the gelatine powder on Wait for it to absorb water and expand on its own

2. Mix 100g of milk and 20g of fine sugar over water and heat, then pour in the enlarged gelatine powder, stir while heating until completely melted in the milk, then Turn off the heat and let it cool (you can put the milk in the refrigerator at this time and let it cool, as long as it doesn't clump)

3. Whisk the fresh cream until it is six minutes thick (it can still flow slowly in the basin, do not (beaten)

4. Then pour the whipped cream into the milk solution (note: pour the fresh cream into the milk, do not reverse it)

5. Stir Evenly, it will become milk mousse liquid

6. If a little bit is still in liquid state, you can put it in the refrigerator until the milk mousse liquid is a little solid, and then apply it on the cake

This is the milk mousse I made some time ago. You can refer to it. I used gelatine powder

Question 2: How to use gelatine powder? If you are making a mirror effect for cheesecake or mousse, when should you pour it in? The root slices are the same

First put them in a bowl and soak them in ice water. Pour less, so you don’t have to pour them out afterward.

Then boil a pot of boiling water and use this bowl to put it in. , it melts very quickly and completely melts, just like the lotus root powder that has been soaked

You can use a brush to apply it to the cake

If you boil it directly with boiling water It is said that it will be very fishy, ??but I didn’t dare to test it, so I just operated it with cold water

Question 3: How much gelatine powder is needed to make an 8-inch mousse cake? 200g of gelatine powder is needed to make an 8-inch mousse cake.

Supplement:

How to make mousse cake:

Ingredients: 200g low-gluten flour, 200g gelatine powder, 4 eggs, 120g white sugar, 60 grams of skimmed milk, 60 grams of oil, half a teaspoon of salt, half a teaspoon of vanilla powder, a few drops of white vinegar

Method:

1. Separate the egg yolk and egg white, and place the egg yolk in in a clean basin.

2. Add 60 grams of oil in batches and beat until the color becomes lighter.

3. Add 60 grams of sugar and 60 grams of milk and stir evenly.

4. Mix the salt, vanilla powder, flour and gelatine powder evenly and sift into the egg yolks.

5. Stir into a particle-free egg yolk paste and set aside.

6. Place the egg whites in a water-free and oil-free basin.

7. Add a few drops of white vinegar and use an electric egg beater to make big bubbles.

8. Add another 120 grams of sugar into the egg whites three times.

9. Beat the egg whites until the egg beater can pull out a triangle shape.

10. Scoop 1/3 of the egg white into the egg yolk paste and mix evenly.

11. Pour the mixed batter into the remaining 2/3 of the egg white foam, and continue to mix evenly.

12. Pour the mixed cake batter into the mold and shake out the air bubbles.

13. Place on the second level of the preheated oven (counting from bottom to top).

14. Bake at 160 degrees for 10 minutes, 150 degrees for 10 minutes, and 140 degrees for 10 minutes.

15. Put it upside down on the vinegar bottle.

16. After cooling, the demoulding effect is still good and complete.

Question 4: Does gelatin powder need to be heated and melted to make mousse cake? Yes. The softened gelatine needs to be melted by heating over water. When the gelatine becomes transparent and clear, quickly pour it into the liquid ingredients and stir well, otherwise the gelatine will stick to the bottom of the basin. When the dessert is made and frozen, the gelatine will also gel. If you want to speed up the gelatinization, you can take an ice bath and stir the dessert batter through the ice water until you can scoop it up with a spoon. The dessert batter will mound when poured back onto the plate.

Mousse Cake

Ingredients: 100 grams of whipping cream, 400 grams of strawberries, a piece of cake base (1 cm thick, about the same size as the mouth of the bowl to be used as a mold), 15 grams of gelatin , appropriate amount of sugar. Method:

1. Prepare a large bowl and put plastic wrap inside so that it completely fits the inside of the bowl.

Spread a layer of strawberries cut in half on the plastic wrap, and chop the remaining strawberries for later use;

2. Pour the whipped cream into a large bowl (preferably stainless steel or enamel that is not fragile) bowl), add an appropriate amount of sugar, and use a whisk to stir slightly until the cream becomes gruel; add crushed strawberries, and continue to stir until the whipping cream can slowly fall after lifting the whisk;

3. Put the gelatin in a small bowl, add 80℃ hot water and mix well. After it cools down slightly, pour it into the light cream and mix well. This is the mousse filling;

4. Mix the gelatin well. Pour the mousse filling into the prepared large bowl, cover the mousse filling with the cake base, and lightly press the surface with your hands to make the mousse filling and cake base fit together;

5. Put in Refrigerate for more than 2 hours. After taking it out, turn the bowl upside down to release the cake and peel off the plastic wrap on the surface.

Question 5: Can mousse powder and gelatine flakes and gelatin powder be substituted for each other? Yes ~ they have the same effect ~ just keep the same grams when making ~

Question 6: What is the difference between gelatine tablets and mousse powder? Gelatin is a protein gel extracted from animals. Flake gelatine is gelatine tablets.

As for the mousse powder, I think gelatine is indeed essential for making mousse powder. This ingredient should be included in the mousse powder. The difference between the two is that the first one you mentioned is the body, and the second one is nothing more than gelatin powder mixed with certain spices to help you get rid of the unique fishy smell of gelatine sheets (gelatine sheets Also called isinglass powder), thus helping the mousse you make to be more delicious.

But because the mousse powder adds some spices, the original gelatin sheets themselves have no flavor. Therefore, although the mousse made with mousse powder is 100% OK, due to the obstacles of these spices, the mousse of various flavors feels the same.

The gelatine itself has no taste, so the taste of the various flavors of mousse you make is not hindered in any way. Relatively speaking, the mousse made with gelatine is more flavorful. .

But the proportion of gelatine slices needs to be precise. Adding too much or too little will not taste very good.

Question 7: How to make pure mousse softer? I use gelatine powder...Every time I make it, it seems a bit hard and not soft at all...50 points is ok. If the gelatine powder you are talking about is instant gelatine and not gelatine tablets. Because the instant powder itself is cooked food, just put it into purified water or milk and stir evenly!

Question 8: The gelatine powder used to make mousse will not melt when put in milk. Is it gelatine flakes or gelatine powder? Soak the gelatine sheets in cold water until soft, then heat them over water until softened before use. Put the gelatine powder directly, there will be no melting or melting.

Question 9: How to make mousse cake batter using gelatin powder without gelatin sheets? Use gelatine powder to make mousse paste

You can soak the gelatine powder in cold water first. After the gelatine powder is soaked, add it to the mousse paste.

The principle is the same as that of gelatine tablets, that is, soak it until soft, add it to the mousse paste, and let it melt.

If you are afraid that the melting will not be complete, you can heat the liquid. Add gelatine when heating evaporated milk or milk.

Question 10: How much gelatine powder is used to make the mango mousse cake? Ingredients for the mango mousse cake: cake, mango;

Ingredients for the mango mousse cake: milk, Cream, sugar, gelatin flakes

How to make mango mousse cake:

1. Add mango pulp and milk into a puree with a blender and set aside;

2 . Beat the light cream and sugar for 7 minutes (not flowing at all);

3. Soak the gelatine sheets in cold water until soft, and remove the water. Then heat over water to completely melt;

4. Pour the melted gelatine slices into the mango and stir evenly;

5. Pour the mango puree into the whipped cream and stir evenly;

6. Use the corresponding mold to place a slightly smaller cake body, sprinkle some diced mango on top, pour half of the mousse filling, smooth it out and refrigerate it for a while;

7 . After refrigerating for ten minutes, put in the second piece of cake, add diced mango, and pour in the remaining mousse filling;

8. Smooth out the mousse filling and put it in the refrigerator to chill. The top layer is completely solidified;

9. Combine the first and third steps and pour it on the mousse filling, refrigerate for more than 4 hours, unmold and decorate;

1. You don’t need to cut the bottom layer of the cake into a small circle, so the effect will be the same as the picture above.

2. The diced mango part can also be omitted, this is decided according to personal needs.

Eat healthily:

1. Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc. It is good for nourishing the heart, kidneys, and health. The spleen thickens the intestines, removes heat and quenches thirst.

2. Wheat is sweet in taste and cool in nature, enters the heart, spleen, and kidney meridian; nourishes the heart, nourishes the kidneys, removes heat, and quenches thirst; mainly treats viscera, restlessness, thirst, dysentery, and carbuncle. Swelling, trauma, bleeding and burns, etc.

3. Flour: nourishes the heart, nourishes the kidneys, harmonizes the blood, and strengthens the spleen.