The History and Evolution of Mu Si Cake in Europe
Mousse cake first appeared in Paris, the capital of food. At first, the masters added various auxiliary materials to the paste to stabilize it, improve its structure, taste and flavor, and make its appearance, color, structure and taste varied, making it more natural and pure. After freezing, it tastes endless and becomes the best in the cake. Her appearance conforms to people's life philosophy of pursuing exquisite fashion and advocating natural health, and meets people's new requirements for cakes. Mousse cake also gives the masters more creative space. Masters show their inner feelings of life and artistic inspiration through the production of mousse cakes. In the World Cup at West Point, the competition for mousse cakes has been fierce, and its level reflects the real technology of the masters and the development trend of the world cakes. 1996 eric perez, one of the top ten western pastry chefs in the United States, led the American national team to participate in the World Cup at West Point in Lyon, France, and won the silver medal. Because of his fame, 1997, he was invited to make A Mu Si cake for Hillary Clinton, the wife of American President Bill Clinton, on her 50th birthday. He was invited to show his skills in the White House, which made a sensation in the baking industry at that time.
Mu Si cake ingredients: whipped cream 100g, strawberry 400g, a cake blank (1cm thick, about the size of the bowl to be molded), gelatin 15g, and proper amount of sugar. Exercise:
1. Prepare a large bowl, and spread plastic wrap inside it 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 gelatine into a small bowl, add 80℃ hot water and stir well. When it is slightly cool, pour it into light cream and mix well, which is the mousse filling;
4. Pour the stirred mousse stuffing into the prepared big bowl, cover the cake blank on the mousse stuffing, and gently press it on the surface by hand to make the mousse stuffing fit the cake blank;
5. Put it in the refrigerator for more than 2 hours. After taking it out, turn the bowl upside down to let the cake come out and tear off the plastic wrap on the surface.
Comments: Fresh strawberries with cream stuffing have an unusual taste. You can adjust the mousse cake with less sugar and low fat according to your own preferences. Even girls who want to lose weight can eat with confidence.
If you make Mu Si cake together, step 1: First make a cake bottom. I made an ordinary Qifeng, and after demoulding, I cut a piece for use.
2. Put the heart-shaped Mu Si in the cake slice and take away the extra cake next to it.
3. Prepare Mu Si's stuffing.
250 grams of chestnut kernels
Fish meal 1 spoon
Send 300 grams of whipped cream (golden diamond)
Rum/brandy 1 spoon
2 egg yolks
4. Specific practices
A. Fresh chestnuts are shelled, softened and stripped with hot water, and then cooked in boiling water with low fire (about 20-30 minutes).
B. When the chestnuts are ripe, crush them with a flour stick (the more crushed, the better); After squeezing, put the chestnut meat into a blender and beat it into chestnut paste (I find it easier to dry it than wet it)
C, soaking the rubber powder in cold water, and then heating and stirring until the rubber powder is completely dissolved.
D, finally, mix all the prepared materials, pour the stuffing into the Mu Si circle, scrape the surface, and put it in the refrigerator for at least 4 hours.
E. well, chestnut Mu Si cake is declared complete, let's go!
How to make Mu Si cake? Ingredients: a 6-inch chocolate cake, 1.5 spoons of gelatine powder.
Accessories: 3 tablespoons of milk, 4 tablespoons of powdered sugar, plain yogurt 150ML, whipped cream 150ML (sweet vegetable oil).
Steps to make Mu Si cake
1. Add gelatin powder into milk, mix well and steam it in water.
2. Stir the yogurt and powdered sugar evenly, pour the gelatin powder solution and stir evenly, and put it in the refrigerator until it is slightly thick.
3. Beat the whipped cream, add the thick yogurt paste, and stir evenly to get the white Mu Si stuffing. If the whipped cream is cold, it must be put aside to thaw. Because the yogurt paste contains fish glue, it will condense if it is too cold, and it will not be stirred well. ) 。
4. Take 1/3 Mu Si stuffing, add cocoa powder and mix well to make coffee Mu Si stuffing.
5. If there is no mold, use plastic wrap as the bottom, use a large bowl, alternately pour two kinds of Mu Si fillings, pour them in the middle each time, and finally spread the brown fillings on the surface and put them in the refrigerator for freezing. (two or three hours)
How to make Mu Si cake?
1. Add the fine sugar to the protein three times and divide it into eight parts. Add cooking oil, milk and low flour to the egg yolk, stir well, add 1/3 protein and stir well, then add another 2/3 protein and stir well, pour into a baking tray with baking paper, and bake for 170 15 minutes.
2. After the cake slices are cooled, cut out two pieces of cake slices slightly smaller than 6 inches and three pieces of cake slices with a width of 3cm, coat them with blueberry sauce, cut them into cake strips with a width of 1cm, and put one of them and the cake bar code into a circular mold.
3. Soak the fish fillets in ice water until they are soft, and then put them in blueberry sauce heated with warm water.
4. Add fine sugar to the light cream at one time and send it to 6 with ice water.
5. Add blueberry sauce to the whipped cream and stir well.
6. 1/2 mousse stuffing is poured into the circular mold of the paved cake slice, and after refrigerating for 15 minutes, the second cake slice is added, and the mousse stuffing is continuously poured, and the cake slice is refrigerated for 1-2 hours.
Heat the blueberry juice beverage, add the fish film, pour into the top of Mu Si cake, refrigerate for 65438 0 hours, and demould. Sprinkle the right amount of fruit.
What is Mu Si cake? What is Mu Si cake?
Mousse cake
Mu Si is Mu Si in English, which is a frozen dessert that can be eaten directly or made into a cake sandwich. Cream and coagulant are usually added to produce a strong freezing effect. Mu Si is a transliteration of French. Mu Si, like pudding, is a dessert, which is softer than pudding and melts in the mouth. The most important ingredients for Mu Si are agar, fish meal, jelly powder and other jelly materials. There is special mousse powder now. In addition, the biggest feature of the production is that the protein, egg yolk and whipped cream in the formula should be mixed with sugar alone, and then mixed together and stirred evenly, so the texture is softer, a bit like whipped cream. The jelly used for mousse is animal glue and needs to be preserved at low temperature.
The History and Evolution of Mu Si Cake in Europe
Mu Si cake first appeared in the gourmet capital. At first, the chefs added various auxiliary materials to the cream, which played a stabilizing role, improved the structure, taste and flavor, and made it richer in appearance, color, structure and taste, more natural and pure. After freezing, it tasted endless and became the best in cakes. Her appearance conforms to people's life philosophy of pursuing exquisite fashion and advocating natural health, and meets people's new requirements for cakes. Mu Si cake also gives the masters more creative space, and the masters show their inner life feelings and artistic inspiration through the production of Mu Si cake. In the World Cup at West Point, the competition of Mu Si cakes has been fierce, and its level reflects the real technology of the masters and the development trend of the world cakes. 1996 eric perez, one of the top ten western pastry chefs in the United States, led the American national team to participate in the World Cup at West Point in Lyon, France, and won the silver medal. Because of his fame, 1997, he was invited to make a Mu Si cake for Hillary Clinton, the wife of American President Bill Clinton, on her 50th birthday. He was invited to show his skills in the White House, which made a sensation in the baking industry at that time.
Does Mu Si cake have a cake base? Mu Si cakes are not usually made of cakes.
Because the weight is easily unbalanced,
The cake is soft and has the weight of Mu Si on it.
Cake is usually embedded in the middle of Mu Si.
At the bottom is the bottom of the digestive cake or Oreo.
I make cakes. Pick me, pick me ~ ~!
How to make Mu Si cake Accessories: Mu Si cake: 1, fish powder mixed with milk, steamed in water. 2. Stir the yogurt and powdered sugar evenly, pour it into the fish meal solution and stir it evenly, and put it in the refrigerator until it is slightly thick. 3. Mix the light cream with the thick yogurt slurry and stir evenly, which is the white Mu Si stuffing. If the whipped cream is cold, it must be thawed. Because yogurt contains fish meal solution. If it is too cold, it will condense and cannot be stirred well. 4. Take 1/3 Mu Si stuffing and mix well as coffee Mu Si stuffing. 5. Use plastic wrap as the bottom without a mold, use a big bowl, 6. Pour two kinds of Mu Si fillings alternately from the middle, and finally spread the brown fillings on the surface, and put them in the refrigerator until they are solidified. (two or three hours)
Method for making mousse cake
condiments
Cream that can be thickened to make whipped cream
250 grams
granulated sugar
35g
Fish film
2 tablets
Blueberry juice drink
100 ml
Fish film
1 tablet
condiments
Eggs (of hens)
three
milk
60 ml
edible oil
30 ml
berry sugar
40 grams
Low powder
60 grams
step
1. Add the fine sugar to the protein three times and divide it into eight parts. Add cooking oil, milk and low flour to the egg yolk, stir well, add 1/3 protein and stir well, then add another 2/3 protein and stir well, pour into a baking tray with baking paper, and bake for 170 15 minutes.
2. After the cake slices are cooled, cut out two pieces of cake slices slightly smaller than 6 inches and three pieces of cake slices with a width of 3cm, coat them with blueberry sauce, cut them into cake strips with a width of 1cm, and put one of them and the cake bar code into a circular mold.
3. Soak the fish fillets in ice water until they are soft, and then put them in blueberry sauce heated with warm water.
4. Add fine sugar to the light cream at one time and send it to 6 with ice water.
5. Add blueberry sauce to the whipped cream and stir well.
6. 1/2 mousse stuffing is poured into the circular mold of the paved cake slice, and after refrigerating for 15 minutes, the second cake slice is added, and the mousse stuffing is continuously poured, and the cake slice is refrigerated for 1-2 hours.
Heat the blueberry juice beverage, add the fish film, pour into the top of Mu Si cake, refrigerate for 65438 0 hours, and demould. Sprinkle the right amount of fruit.
How to make Mu Si cake by DIY? Materials for making Mu Si cake:
Ingredients: a 6-inch chocolate cake; Fish meal 1.5 spoon (spoon); 3 tablespoons milk; 4 tablespoons powdered sugar; Original yogurt150ml; Cream 150ML (sweet vegetable fat).
Accessories: Mu Si cake
Method for making Mu Si cake:
1, gelatine powder is mixed with milk and steamed in water.
2. Stir the yogurt and powdered sugar, pour the gelatin powder solution into it, stir well, and put it in the refrigerator until it is slightly thick. 3. Beat the whipped cream, add the thick yogurt paste and mix well to get the white Mu Si stuffing. If the whipped cream is cold, it must be put aside to thaw. Because the yogurt paste contains fish glue, it will condense if it is too cold, and it will not be stirred well. ) 4. Add cocoa powder into 1/3 Mu Si stuffing and stir well. If there is no mold, use plastic wrap as the bottom, use a big bowl, and 6 or 6 kinds of Mu Si fillings alternate, and pour them in the middle every time. Finally, spread the brown stuffing on the surface and put it in the refrigerator until it solidifies. (Two or three hours) Try it quickly and make a Mu Si cake that belongs to you.