Cream and coagulant are usually added to produce a strong freezing effect. It is made of gelatin concentrated cheese and whipped cream and can be eaten without baking. As a representative of today's high-end cakes. It should be refrigerated at low temperature in summer, and it can be stored for 3-5 days without refrigeration in winter. The most important ingredients for making mousse are agar, Geely powder, jelly powder and other jelly materials. And special mousse powder.
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.
History:
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.
It 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, and the masters show their inner life understanding and artistic inspiration through the production of mousse cake;
In the World Cup at West Point, the competition for mousse cakes has always been fierce, and its level reflects the true skill of the masters and the development trend of the world cakes.