Original mousse cake

2024-06-24 06:49:31  Views 2 Comments 0

Health benefits

Butter: activate blood circulation and remove blood stasis
Cocoa powder: delay aging, antioxidant, anti-cancer and prevent cancer

Ingredients

Digestive biscuits ( 150g )
Butter ( 40g )
Cream cheese ( 120g )
Whipped cream ( 400g )
Powdered sugar ( 50g )
Moisture-proof icing ( appropriate amount )
Cocoa powder (appropriate amount)
Gelatin powder ( 20g )
Cold boiled water ( 100g )

How to make original mousse cake

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    1.Digestive biscuit Put it into a plastic bag and roll it into pieces with a rolling pin

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    2. Heat butter over water until it becomes Liquid

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    3.Pour in the digestive biscuits and mix well

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    4.Place it flat on the bottom of a mold with a diameter of 18cm, and place it in the refrigerator for later use

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    5. Add gelatine powder to cold boiled water and mix well, leave it for 10 minutes to allow it to absorb water and expand

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    6.Heat it over water to form gelatine solution

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    7. Heat the cream cheese over water and stir it into a smooth cheese paste without particles

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    8.Add the gelatin solution into the cheese paste and stir evenly

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    9.Add powdered sugar to the light cream and beat with an electric egg beater until 6 times.

  • Original flavor mousse Illustration of how to make Si cake 10

    10.Add the gelatine cheese paste into the whipped cream and mix thoroughly

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    11. Take out the mold from the refrigerator, pour the mousse paste into it, and refrigerate it for 4 hours

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    12.Take out a hair dryer and blow it around the mold to remove it easily.The mousse cake will be flawless after removal

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    13.Sift a layer of moisture-proof icing on the surface

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    14.Put on the patterned powder sieve, and then sift a layer of cocoa powder

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    15.Original flavor The mousse cake is finished, the finished product is beautiful

Small Tips

1.The first layer of frosting sifted on the surface of the mousse cake must be moisture-proof, so as to avoid the pattern becoming moist and blurry after being sifted
2.Heated cream The cheese must be stirred smoothly without particles, so that the finished mousse cake will have a tender and delicate texture

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