Chinese Food
Milk Mousse Cake - a cake that can be made in the refrigerator
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Moving the oven is a bit of a hassle. Fortunately, we still have mousse to eat. Mousse cake needs to be kept in cold storage. It's easy to make and eat. Milk mousse. Biscuit crumble as the bottom. Add milk oil and fruit. It's fragrant, smooth, multi-layer taste. It's unique. It's a cake worthy of everyone's taste. (6 inches)
Cooking ingredients
Cooking Steps
Step1:Put 80g digestive biscuits into an egg basin and mash the
Step2:Add 30g of melted butter and stir well (melt butter in advance with hot water
Step3:Pour into mold and compac
Step4:Whisk the cream to 67% with the beater (you tilt the beater to find that the cream can only flow slowly. Lift the beater to find that the tip of the cream sticking on it is facing down. At this time, the cream is just beaten to 6 to distribute. This cream is most suitable for making mousse cake.) It's not easy to beat cream in summer. You can beat cream containers over ice wate
Step5:Put the gilding powder into the basin (2-3 gilding tablets can also be used instead. Put the gilding tablets into the basin with cold water and soak them in water
Step6:Add milk agai
Step7:Add sugar at last. Heat until completely dissolved. Make sure to stir well
Step8:After a little cooling, filter into the cream (to cool, do not filter the cream directly. It will separate the cream, water and oil
Step9:You can put some diced fruit or jam. Stir and mix well
Step10:Pour the mousse liquid into the mold. Shake off the bubbles gently. Refrigerate for more than 4 hours. After taking it out, cover the surrounding area with a hot towel. Demould and decorate the surface
Step11:Finished product drawing
Cooking tips:1. For the bottom of the biscuit, use digestive biscuit and Oreo biscuit. When mixing, pay attention to the butter to soften completely, otherwise it is not easy to mix well; 2. Geely Ding is fish glue flake. It is the evolutionary product of fish glue powder. It has no fishy smell of fish glue powder. It is suitable for making mousse cake. 3. After the cheese mousse is refrigerated, blow it around with a hair dryer or cover the mold with a hot towel to make it slightly melt around. In this way, it can be good for demoulding. 4. The whipping of light cream does not need to be to the degree of mounting. It can be done in a state where the pattern can flow. It's not easy to beat cream in summer. You can beat the container with cream across the ice water to make delicious dishes.
