The recipe and preparation method of mousse cake

First, the proportion of raw materials:

1. Moustians:

6 inch chiffon cake blanks or 6 inch Oreo pie bottom

Butter: 40 g

Oreo crushed: 80g

2. Mousse liquid:

Pure milk: 50g

Sugar: 10 g

Fruit puree: 200g

Gelatin tablets: 1.5 tablets

Old yogurt: 80g

Light cream: 60 g

Cream: 80 g

3. Decorative layer:

Gelatin tablets: 0.5 tablets

Fruit puree: 50g

Purified water: 50g

Sugar: 10g (or directly garnish fruit)

Second, the main tools:

Induction

Refrigerator

Electric whisk

Mousse circle mold

Third, the production steps:

Oreomus Under Productions:

Butter melt in hot water + crushed biscuits stir evenly, pour into the mold and press compact, put into the refrigerator and freeze (about 5 minutes)

Mousse liquid modulation:

1, geletin slices with ice water to soften, fruit mashed into puree for later;

2, pure milk + powdered sugar + puree insulation hot water to about 50 degrees, add drained gelatin tablets, dissolve gelatin overall sieving;

3. After sifting, add old yogurt and mix well with a manual whisk;

4, animal cream + cream with electric whisk whisk whisk until thick yogurt;;

5. Mix step 2, step 3 and step 4 with a soft scraper, pour into the mold and freeze for 40 minutes, pour into the mirror decorative layer and freeze for 2 hours to release the mold.

Decorative layer making:

Fruit puree + water + powdered sugar heated in hot water to about 50 degrees, add drained gelatin slices mixed evenly sieved, poured into the mousse cake top for mirror effect.

Fourth: Key precautions

1. Gelatin tablets play a coagulation role in mousse cake, and the temperature of dissolving gelatin tablets should not exceed 50 degrees;

2, the cream can be distributed to 6 (in the form of yogurt);

3, the freezing time is long enough to safely and stably release the mold, you can use muskets, hot towels, hair dryer to release the mold;

4. The powdered sugar in the formula can be adjusted according to its own taste, and the fruit can be replaced, such as mango, strawberry, blueberry, etc.;

5. Mousse cake is a frozen dessert and needs to be stored at low temperature.