Mousse cake is different from ordinary birthday cakes in terms of the use of materials and taste. It is slightly better and more popular among people who pay attention to health. Mousse cake is a pastry made of mousse powder as the main material. It is a custard-style dessert that can be eaten directly or made into a cake layer. It first appeared in the gourmet capital of Paris, France. Compared with ordinary cakes, mousse cakes do not need to use an oven. They only need to be placed in the refrigerator and refrigerated for a period of time before eating. The texture is softer than pudding and melts in the mouth.

The types of mousse cakes are extremely rich, including mango mousse, chocolate mousse, matcha mousse, and durian mousse. Different materials will have different tastes, but the production methods are similar.

Many baking enthusiasts will make some simple mousse cakes at home according to the recipes, but few people know why making mousse requires milk, gelatine, sugar, eggs and other raw materials, let alone each What is the role of the material? This will lead to the failure to find the cause of the failure after experiencing a production failure. In fact, baking can be successful not only by relying on recipes. If you want to study in depth and improve your skill level, mastering basic knowledge and theory is extremely important.

Essential materials and functions for making mousse

1. Milk

Gelatin has strong water absorption properties and coagulation functions. People who have made mousse We all know that there is no flour or other starch in the mousse as coagulation material. It mainly relies on the water-absorbing properties of gelatin to coagulate into a body.

From the appearance, gelatine is mainly divided into three types: flake, powder and granular. It is a dry material and must be soaked in 3-5 times of water before use to make it dry. Soften the gum into a paste before use. The temperature of the water in which the gelatine is soaked must be lower than 28°C, because at 28°C, the gelatine will begin to slowly dissolve.

3. Sugar

Sugar plays the role of sweetness, elasticity, moisturizing and luster in mousse. This effect is the prerequisite for measuring the success of a mousse, so sugar is One of the essential ingredients for making mousse. If you don’t like sweet food, you can use xylitol instead.

1. Sweetness: Sugar is the most basic source of sweetness in desserts. In addition to not having sweetness, sugar-free snacks are also difficult to eat. This cannot be called a so-called dessert. There are many sugar-free foods on the market. This sugar-free is not without sweetness, but its sweetener comes from xylitol, not sugar cane or beet.

2. Elasticity: When sugar is heated with water, it will form two components, glucose and fructose. The wet viscosity is distributed in the mousse body, which can make the system more delicate and soft, and at the same time more pudding-like. good elasticity.

3. Moisturizing: Sugar is very hygroscopic, which prevents the moisture in the mousse from being lost quickly. Therefore, the more sugar used, the longer the shelf life and the better the stability. However, too much sugar is not good, as many people don’t like sweets.

4. Gloss: Due to the distribution of the wet sticky body of sugar, the mousse body can be made to appear glossy, especially in cut mousse, the cutting edge can show a high gloss. The commonly used sugar is white sugar.

4. Eggs