慕斯的由来(国外英文资料).docVIP

慕斯的由来 The origin of mousse ?? Mousse, from the French word mouse, refers to the idea of a colloid foam, and the difference between mousse and ice cream is the amount of glue. Mousse is a mousse slurry is given priority to with clip has a delicate west cake, with cream, gelatin, egg yolks, sugar as the basic raw material sent proteins and sent cream filling material. Second, add the cake Remove grease 2, use the moisture of the cake to absorb some sweet wine on the cake body, preserve it in mousse, make mousse more fragrant. Tip: why not cake with a sponge cake? 1, qi fengs water will not support mousses weight. Two, both water is big, cake embryo absorb moisture to form a bad paste, affect taste. Three, mousse foundation materials and functions 1, milk: ? ? Milk is the most basic form mousse body need water, milk the purpose is to improve quality, if water as a substitute for milk, although also feasible in flavor, the taste is much less than the milk to the right. Especially after freezing, there is a lot of ice crystals inside. 3, animal glue: ? ? Animal glue generally indicates the glue, gelatine, and gelatine, all three of which are used to make mousse, the properties of the three types of glue, which are basically the same. ? ? Animal glue is used for making the only indispensable basic materials, mousse is mainly rely on water characteristics of gelatin to condensation of adult, must be soaked for 3 to 5 times of water before use. The best melting temperature not to exceed 28 ° C. Water temperature is too high will make colloid to melt completely, soak time not too long, after the condensation temperature in 15 to 18 ° C, and gelatin dissolves influenced by sweet, more sweet melt more slowly, or even insoluble. ? ? The role of gelatin: it contains a lot of collagen, collagen, which is moisturizing and hydrating, so he can lock in moisture and not lose it easily. Post: the difference between good and bad ? ?? ????? The better the quality, the smaller the smell