What ingredients do you need for a mousse cake?

To make a successful mousse cake, these 8 ingredients must not be missing!

Necessary ingredients for making mousse and what they do

(1) Milk

Milk is the water needed in the body of the mousse, which has a high nutritional value, and can make the mousse more refreshing and tasty, and it can also contribute to a more delicate and lubricated mousse texture. If you use ordinary water instead of milk although equally feasible, but in the flavor, texture is far less than the milk to the right place.

(2) Girardin

Girardin has a strong water-absorbing properties and coagulation function, the production of mousse people know that the mousse body does not have the flour or other starch to do coagulation material, mainly by the water-absorbing properties of the Girardin, which coagulated into a body.

Girardin from the appearance, mainly divided into flakes, powder, granular three types, is a dry material, before use must be soaked in 3 - 5 times the water, so that the dry gelatin softened into a paste before use. The temperature of the water in which the gelatin is soaked must be less than 28°C, because at 28°C the gelatin will begin to dissolve slowly.

(3) Sugar

Sugar in the mousse plays the role of sweetness, elasticity, moisturizing, glossy, this effect is a measure of the success of the production of a mousse premise, so the sugar is the production of mousse is one of the essential ingredients. If you don't love sweetness you can use xylitol instead.

1, sweetness: sugar is the most basic source of sweetness in desserts, sugar-free snacks in addition to not having a sweet taste, but also difficult to enter, which can not be called the so-called dessert. There are many sugar-free foods in the market, this sugar-free is not no sweetness, only its sweetener from xylitol, rather than sugar cane, beet.

2, elasticity: sugar in the water heated glucose and fructose will be formed after the two components, its wet mucilage distribution in the mousse body, can contribute to the system is more delicate and soft, while more rich pudding-like good elasticity.

3, moisturizing: sugar hygroscopicity is very strong, so that the mousse body of water is not quickly lost, the more the amount of sugar for the shelf life of the longer, the better the stability, but the sugar overdose will not work, many people do not like to eat sweet.

4, gloss: due to the distribution of wet mucilage in the sugar, can contribute to the mousse body presents a glossy state, especially in the cut mousse, cut the cut can be shown in the gloss. Commonly used sugar for the color of the whiter white sugar.

(4) eggs

Eggs are one of the important materials in the mousse, because the eggs have a better cohesion and emulsification, can contribute to the stability of the system, and regulate the animal glue is too elastic caused by the pudding, which is a unique neutralization of the egg, from a component of the egg: lecithin.

(5) whipped cream

Whipped cream is a high fat content of dairy products, in addition to a strong milky flavor, on the one hand, can be filled with mousse so that the volume of expansion, so that the mousse has a good elasticity of the qualities of the mousse, on the other hand, the other mousse can be another more fragrant and refreshing taste. Whipped cream is divided into two types according to the different components: vegetable fat cream, animal fat cream.

Generally the taste of whipped cream will directly affect the texture and flavor of the mousse, it is best to choose animal fat cream, animal fat cream is also known as light cream, mainly because the animal fat cream does not have any sweetness, only rich milk flavor.

(6) the choice of cake embryo

mousse because of the water content, and sandwiched between the mousse in the cake should be less water content is more appropriate, generally use sponge cake embryo, cake embryo in the mousse more to play a supporting role. You can use brownies, egg-splitting sponge cake embryo, sponge cake, almond sponge cake, original chiffon cake

(7) wine

The effect of alcohol in the mousse: you can make the mousse more flavorful, not only to cover the colloid and the fishy smell of the egg, but also has the effect of aroma enhancement, which can make the mousse more fragrant. However, the flavors expressed by various flavors are different. Frequently used liquors include mint liqueur, orange-flavored liqueur, and rum. Dry reds and whites are also often used in mousse making, but red wine seems thicker than white wine, so red wine has to be at a higher temperature to draw out its aroma.

If the economic conditions allow, what type of mousse with what kind of wine, such as coffee mousse with coffee wine, cherry mousse with cherry wine, from the economic considerations on the use of rum, which is a taste of a variety of type of wine, so in the production of mousse with this kind of wine more.

(8) vanilla stick

Increase the vanilla flavor of the ingredients, if there is a little friend is learning to make mousse cake recently, be sure to master the most basic knowledge of these first oh!