For dessert lovers, gelatin is no stranger, it is a coagulant often used in dessert making, also known as fish glue or gelatin, is a tasteless gum extracted from animal bones or connective tissue, the main component is protein.
Gelatin is divided into two types: flakes of gelatin are translucent yellow-brown, one piece is soaked in cold water, soaked soft and heated into the ingredients until it melts; powdered gelatin needs to be soaked in more than 5 times more cold water, until it is fully absorbed and stirred until melted. The two can be used instead of each other, and the dosage is the same.
In order to facilitate preservation, gelatin is dehydrated during production and processing, so it needs to be soaked soft to reabsorb water when used, and it can be quickly dissolved into the ingredients when heated. However, it should be noted that gileatin cannot be heated to boiling, otherwise it will affect its coagulation force.
Desserts made with Gelatin need to be sealed in the refrigerator to prevent the surface of the dessert from producing a gelatinous surface layer, and second, to prevent the dessert from melting in a warm environment.
So, after explaining The Gileatin, let's take a look at the Honeycomb Mousse Cake made from Gileatin. Cute Q bomb beehive mousse cake, the rich mango fresh and light milk flavor of the fusion, fruity, smooth and delicate, bring you a touch of the summer aroma in the cold wind, let's try it together~
Hive mousse cake
1: Mix low gluten flour, cocoa powder, cake oil, sugar, baking powder and 3 eggs in a bowl and stir well
2: Add salad oil, stir well, then pour into the mold and shake evenly, put into the oven at 180 ° C for 20 minutes
3: Put part of the mango fruit mushroom on the fire and heat it in the water, put in the soaked gelatin slices, stir well and turn off the heat, then add coconut milk, condensed milk and beaten light cream, stir well
4: Boil the sago in water to soften, fish it out, put it in cool water to cool, and then pour it into the mango fruit mixture solution to make the mousse stock solution
5: Set aside the baked cake blank to cool and divide into small portions with a mousse mold
6. Pour the mousse stock solution into the funnel, squeeze it into the mold, and leave one-fifth of the position
7: Cut the mango custard into small square pieces, put it on the mousse, and then cover the remaining position with the mousse stock solution, and put it in the refrigerator for 2 hours
8, take out the mousse, use the musket to remove the mold, heat the mango fruit mushroom with water, add the gelatin slice, stir well, squeeze on the surface of the mousse, and put the chocolate cover on the mousse together, and finish
Well, hurry up and make this honeycomb mousse cake to your heart's TA, guaranteed to make your Singles' Day sweeter than honey!
Subvert the traditional kitchen with creativity
Creativity Overturns Ordinary Kitchen