Mainly plays a role in stabilizing the structure.

Ingredients: whipped 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. Practice:

1, prepare a large bowl, and spread plastic wrap on the inside to make it completely fit 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 a non-fragile 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;

3. Put the gelatin in a small bowl, add 80℃ hot water and mix well. After it is slightly cooled, pour it into the light cream and mix well, which is the Mu Si stuffing;

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;

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

How to use gelatin powder in making Mu Si cake?

1, gelatin powder 10g or so, a bowl of ice water (you don't need to fill it full), and then sprinkle gelatin powder on the ice water until it absorbs water and expands.

2. Mix milk 100g and 20g of fine sugar, heat it in water, then pour in the gelatin powder that has grown, stir it while heating until it is completely dissolved in the milk, and then turn off the fire and let it cool (at this time, you can put the milk in the refrigerator, let it cool, and don't agglomerate).

3, whipped cream sent to six distribution (in the pot can still flow slowly, don't hit)

4. Then pour the whipped cream into the milk solution (note: pour the whipped cream into the milk, don't turn it upside down).

5, stir evenly, it becomes milk Mu Si liquid.

6. If it is still in a liquid state, you can put it in the refrigerator and wait for the milk Mu Si liquid to solidify a little, and then put it on the cake.

This is the milk Mu Si I made some time ago. You can refer to it. I used gelatin powder.

Can you make Mu Si cake without gelatin tablets?

Some Mu Si cakes are made of butter, whipped cream made of fresh milk, or cheese (such as cream cheese), all of which are Mu Si cakes, but they have different tastes and consistency, but each has its own characteristics. So you can do it even without gelatin tablets.

What is the reason why the gelatine slices of Mu Si cake won't melt?

Dosage of Gelatine Tablets:

In general instructions, the dosage of ginseng is 1:40, that is, 1 tablet of 5 grams of gelatin can coagulate 200 grams of liquid, but this ratio is only the basic proportion of liquid coagulation; If you want to make jelly pudding, it is generally recommended to operate according to the ratio of1:16; If you are making Mu Si, you usually use10g of gelatin tablets for 6 inches and 20g of gelatin tablets for 8 inches.

How to use the gelatine tablets:

When in use, first soak in cold water (preferably ice water in hot weather), after taking out, squeeze out the water, stir and melt through hot water, and put the melted gelatin liquid into the liquid material to be coagulated after it is not hot.

Tips:

1. Gelatine tablets should not overlap when soaked, and the water should be squeezed out after soaking;

2. When heating, the temperature should not be too high, otherwise the coagulation effect of gelatin tablets will be reduced;

3. When the gelatine tablet is in a liquid state, let it cool for later use. At this time, pay attention to the time. If it is left too long, it will solidify again, which will affect the quality of the finished product.

4. Clean gelatin tablets should be stored in a dry place, otherwise it will be easy to stick when it gets wet.

I hope it helps you!

How to convert Mu Si powder and gelatine tablets?

Each manufacturer's formula is different, so there is no fixed conversion model.

Because the amount of liquid (boiled water or milk heated in water, etc.) added to the same amount of mousse powder is different, so is the amount of whipped cream. This will naturally be related to the different gum content in Mu Si powder.

How to make Mu Si cake paste with gelatin powder without gelatin tablets

Making Mu Si Paste with Gelatine Powder

You can soak the gelatine powder in cold water first, and then add it into the Mu Si paste after the gelatine powder is soaked.

The principle is the same as that of gelatin tablets, that is, it is soaked soft, and it is enough to add it to Mu Si paste to make it melt.

If you are afraid of incomplete melting, you can add gelatin when heating the liquid, such as when heating weak milk or milk.

Is it better to make Mu Si with gelatin tablets or gelatin powder? Is there a difference in taste between the two?

Gelatine powder is good and tastes better.

When making mango mousse, does the amount of gelatin tablets affect the taste?

Yes, generally about 2 tablets can be put.

Ingredients: 250g mango puree, 250g whipped cream and 30g water.

Accessories: gelatin tablets 1 tablet, sugar 20g, original Qifeng cake tablets 1 large tablet, appropriate amount of orange jelly material, and fresh orange juice 230g.

Practice:

1. Qifeng cake slice was cut into 16 small discs with a circular hollow die.

2. Soak 2 pieces of gelatin in ice water until soft, heat 30 grams of water in a microwave oven for half a minute, take out the softened gelatin pieces, squeeze out the water, add them to hot water and stir to melt, add them to mango puree, and stir evenly for later use.

3. Add sugar to whipped cream and beat until 6 minutes.

4. Mix whipped cream and mango puree.

5. Put a cake disc in each small cup first.

6. Add 40 grams of mango Mu Si paste to the cake wafer, add a cake wafer, add 30 grams of mango Mu Si paste, lift the small cup, drop it from a height of about 5 cm, shake out bubbles, and put it in the refrigerator for 2 hours until it solidifies.

7. Soak the gelatine 1 tablets in ice water until soft, and heat the fresh orange juice in a microwave oven for 1 min. Take out the softened gelatine tablets, squeeze out the water, and add them into the orange juice to stir and melt.

8. After the orange juice is cooled, add 8 cups of frozen mango Mu Si on average, and refrigerate for 4 hours or overnight.

Does gelatin powder need to be heated and melted to make Mu Si cake?

Need. The softened gelatine needs to be heated in water to melt it. When the gelatine is transparent and clear, quickly pour it into the liquid ingredients and stir it well, otherwise the gelatine will stick to the bottom of the basin. When the dessert is ready to be frozen, the gelatin will also gelatinize. If you want to speed up the gelatinization, you can take an ice bath and stir the dessert paste through ice water until you scoop it up with a spoon and pour it back into the plate.

Mousse cake

Ingredients: whipped 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. Practice:

1, prepare a large bowl, and spread plastic wrap on the inside to make it completely fit 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 a non-fragile 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;

3. Put the gelatin in a small bowl, add 80℃ hot water and mix well. After it is slightly cooled, pour it into the light cream and mix well, which is the Mu Si stuffing;

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;

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

How to make a fragrant Mu Si cake without whipped cream and gelatin tablets?

Ingredients

200 grams of yellow peach

Yogurt 250g

2 eggs

Orange juice 45g

5 drops of white vinegar

Gelatine 2 and a half tablets (about 5g each).

The method of Mu Si cake and yellow peach yogurt cake without whipped cream

1.

Let's briefly introduce the sponge cake method: first, beat the eggs into the basin.

2.

Sugar, salt and white vinegar are added to eggs.

3.

Beat the egg liquid with an egg beater. It is not easy to beat the whole egg. It is best to beat the egg basin in warm water at about 40 degrees.

4.

As long as you lift the eggbeater, the lines flowing down from the egg liquid will not disappear soon.

5.

Sieve the low flour and add it into the egg paste three times. After mixing well each time, add the later one. Pay attention to the mixing technique. Use a rubber scraper to mix from bottom to top. Don't stir in circles, or the egg paste will easily defoam.

6.

Add butter to the mixed egg paste and mix well.

7.

Grease the sides of the cake mold, slowly pour in the egg paste, and then lift the cake mold up and shake it a few times to eliminate the big bubbles.

8.

Preheat the oven 170 degrees, lower floor, and bake for 40 minutes.

9.

The cake body is ready, take it out of the oven and wait for it to cool. We can prepare the yellow peach sauce now.

The raw materials are yellow peach, yogurt and gelatin tablets, which are soaked in cold water until soft.

10.

Beat the yellow peaches into yellow peach paste with a cooking machine.

1 1.

Yogurt is added to the yellow peach puree.

12.

Stir the yogurt and yellow peach puree evenly.

13.

Put the soft gelatin tablets in a small bowl with a little peach water or milk, and heat them with insulating water to melt.

14.

Then, the melted gelatin solution is added to the yellow peach yogurt mixture.

15.

Leave about two-thirds of the sponge cake handle on the bottom of the cake mold, and cut off a part of the periphery with a knife to make the cake body smaller than the cake mold.

16.

Pour the liquid mixed in step 6 into the cake.

17.

Let it stand still for a while to make the surface smooth, and then put it in the refrigerator for more than two hours. In short, let the liquid completely solidify.

18.

Now I'm going to make mirror glue. Last time I used the mirror pectin I bought directly, but it was always uneven. This time I'm going to use QQ sugar to make mirror glue. Prepare QQ sugar and orange juice (I use seabuckthorn juice, as long as the color is right).

19.

Put QQ sugar in orange juice and heat it with insulated water to completely dissolve QQ sugar.

20.

The melted QQ sugar solution is slightly cooled and poured into the surface of the frozen cake.

2 1.

Refrigerate in the refrigerator for three hours, and then completely solidify.