Milk mousse cake recipe

Cake has many uses, not only for eating, but also for celebrating special festivals and blessing special things. Because the meaning of cake is good, we cherish cakes in life. Welcoming attitude, just because we like and welcome, many people want to learn to make cakes. Taking milk mousse cake as an example, the following content will tell you how to make milk mousse cake!

The first thing you need to do is to prepare the ingredients for making Milk Noose Cake. You need to prepare gelatine powder, milk, caster sugar, whipping cream, digestive biscuits, butter and fruit! After preparing the materials, the next thing you need to do is to make it!

Pour 1.80g digestive biscuits into a mixing bowl and mash, add 30g melted butter and mix well (melt the butter in hot water in advance)

2. Pour into the mold and press Mix the cream with a whisk until it reaches 6-7% and set aside. (If you tilt the whisk, you will find that the cream can only flow slowly. If you lift the whisk, you will find that the tip of the cream adhering to it is pointing down.

This The cream at this time is just 6 minutes old. This kind of cream is most suitable for making mousse cakes.) In summer, the cream is not easy to whip. You can whip the cream in the container through ice water.

3. Pour gelatine powder into a basin (you can also use 2 to 3 pieces of gelatine slices instead. Soak the gelatine slices in cold water until soft), then add milk, finally add sugar, and heat until Dissolve completely, be sure to stir evenly.

4. After cooling slightly, filter it into the cream (it needs to be cooled and cannot be filtered directly into the cream, which will cause the water and oil of the cream to separate). You can put some diced fruit or jam and stir well.

5. Pour the mousse liquid into the mold, gently shake out the air bubbles, and refrigerate for more than 4 hours. After taking it out, use a hot towel to cover the surrounding area, demould, and then decorate the surface. Can.

Tips

1. Digestive biscuits or Oreo biscuits can be used as the base of the biscuits. When stirring, be careful that the butter must be completely softened, otherwise it will not be easy to mix well. 2Gelatin is fish gelatin flakes, which is an evolved product of fish gelatin powder. It does not have the fishy smell of fish gelatin powder and is suitable for making mousse cakes.

3 After the cheese mousse is refrigerated, blow it around with a hair dryer or cover it with a hot towel to melt it slightly around it, so that it can be demoulded well.

4. When whipping the light cream, you don’t need to go to the level of decorating. Just whip it until it has texture and can flow. Cream is difficult to whip in summer, so you can whip the container filled with cream through ice water.