"Blueberry Yili Domus" This mousse I joined Yili Duo, in addition to the taste of it, I also like it has 10 billion lactic acid bacteria, so that this mousse is healthier, you can try it, mousse sweet The degree is basically adjusted by blueberry jam and whipping cream. The video is taught. Please watch it carefully~~ Because the sweetness and sweetness of blueberries are different in different seasons. The focus of this mousse is stirring. All materials must be mixed. In order to facilitate the novice operation, all of my materials are mixed and mixed with the lowest level of the eggbeater. This is faster and can be used at the same time. Mix the material in a short time, but the cheese will be separated by excessive oil and water, so it is also necessary to mix and mix. You should not use the egg beater all the time. There is also the solidification of the gelatin. First, the gelatin tablets can be replaced with the gelatin powder. The ratio can be equalized. Generally, the powder and water are mixed at about 1:5, and left to stand for about 10 minutes. The liquid turns into a gel and then separated. The water melts and is used in the same way as the gelatin tablets melted. Why don't I use it? First of all, the gelatin has an astringency. Another gelatin can remove some of the astringency, while the gelatin powder can't, so I don't need powder, another one, because the purity of the gelatin powder affects the water absorption, Geely of different brands. Ding powder is not the same, the students who often ask questions will find that my previous ratio of powder to water is 1:3, and then slowly become 1:5 or 1:10, because some low-grade gelatin powder, The water absorption is too strong, 3 times the water is not wet enough, let alone soften, we add water according to the actual situation, no more than 10 times the water problem is not big, because the problem of insufficient water is more serious, because of the high purity after melting, will be Solidification in a short time, may not have been added to the mousse paste may have solidified, and then will take a small video of the gelatin, this everyone pay attention to it. It is winter, and the gelatin may have a more serious methane paste (that is, it becomes very thick) after the gelatin liquid is added because the indoor temperature is too low, so that the mousse can be heated by water before adding the whipped cream. Paste, let the gelatin melt again, about 10 seconds to pick up the egg bowl, excessive melting, so the temperature will be too high will produce large bubbles, you can also add the gelatin liquid after adding whipped cream, But this also has the possibility of generating large bubbles. Everyone knows that whipping cream is based on the air, and it will defoam when it is hot, so everyone should pay attention not to stop halfway, in one go, generally there will be no problem, according to the steps of the video. When will it begin to melt the gelatin, as long as you are melting in this step, the general problem is not big. Official website: www.tinrry.com
If you have any questions in the production, you can add my WeChat public number: Tinrry+, leave a message under the corresponding video, I will reply you as soon as possible.
Read the video completely before you do it, know the approximate order, and how to make it.
First, the salt-free butter is dissolved in water to form a liquid.
During the melting of the butter, we cut the digestive biscuit into a powder with a cooking machine, and then poured it out. If you don't have a cooking machine, you can refer to the bottom of the biscuit in Strawberry Cheese Mousse.
Add the salt-free butter dissolved into a liquid to the biscuit and mix it with an egg beater. No friend can use a scraper.
This mousse I used to make a mousse circle, so I need a bottom. Everyone can wrap the bottom of the mousse ring with tin foil, oil paper, or plastic wrap. If it is a friend who makes it directly with a live cake mold, directly It’s ok to pour the biscuits in. Please see the video for the detailed method of wrapping.
Pour the mixed biscuits into the mousse ring that is wrapped in the bottom, flatten it, then use a spatula to crush the biscuits and compact them. The bottom of the biscuits is cooked and then the bottom of the biscuits is sent to the freezer. spare
Then let's make blueberry jam, first juice the lemon, 15g lemon juice is about half a lemon
Then the fresh blueberries are made into a puree with a cooking machine.
After the blueberry jam is made into a puree, pour it into a thick-bottomed milk pan. Add the lemon juice and mix it. The milk pan that is common in the program is a model that my friend gave me. Because there are many people who ask, the production has produced a batch, in 1 At the beginning of the month, if you have friends, please pay attention to my Weibo.
Then add the fine sugar to the blueberry puree and boil the blueberry jam with a big fire.
After the blueberry jam is boiled, turn to a small fire immediately, volatilize some water, thicken the blueberry jam, volatilize some water, and cook it until it can be scraped on the scraper. The finished product is about 120g.
Then pour the cooked jam out of the bowl and let it cool.
Then we will make a mousse paste. First, we will cut the small pieces of the gelatin slices into cold refrigerators and put them in the freezer.
The cream cheese should be softened at room temperature in advance, then beaten smoothly with a whisker at medium speed.
The fine sugar is added to the cheese three times and the whipped sugar is melted. It is used for baking at any time. The fine sugar is as fine as possible, and the worst is the succulent sugar. The thickness of the special sugar for the Shukman baking is the best. I also found it very useful recently. It used to be difficult to buy it in the wholesale market. I bought it one box.
After the cheese paste and the fine sugar are mixed, the texture will become soft. Then weigh the yogurt and add it to the cheese paste. Mix it with the speed of the egg beater at the first speed, scrape it with a spatula and mix again.
Continue to weigh the Yakult and add the speed of the egg beater in the cheese paste, mix it with a scraper and mix again.
Then add the blueberry jam to the cheese paste. The blueberry fruit will cake after cooling, so mix it with a spoon before adding the cheese paste.
Then weigh it into the cheese paste, mix it with the speed of the eggbeater at 1st speed, scrape it with a scraper and mix it again. The sourness of the mousse can be adjusted at this time. You can taste it. If it is sweet, it will be added. The whipped cream can be added because the whipped cream is tasteless. If it is not sweet enough, you can add all the remaining blueberry jam, because the sweetness of the blueberry is different in different seasons, but our formula is the same, so Need to adjust according to the actual situation, make your own favorite sourness.
The soft gelatin tablets are filtered to remove moisture and then dissolved into a liquid by water.
Add the melted gelatin liquid to the mousse paste, mix it with the speed of the eggbeater at the first speed, scrape it with a spatula and mix again.
Then send the whipped cream to the state where the lines do not disappear, and the egg head does not need to be cleaned. This mousse paste does not affect the sending.
Add the whipped cream to the mousse paste and mix well with a spatula. You can no longer use the egg beater. After mixing, the mousse paste is ready.
Pour the prepared mousse paste into the mousse ring that has been refrigerated and has the bottom of the biscuit. Gently smooth it with a spatula, shake it up and down, and enter the refrigerator for at least 5 hours. It is best to refrigerate overnight and take it off. Molding
After the blueberry Yili Domus is refrigerated, the whipped cream is sent to the state where the texture does not disappear.
Mousse took out the tin foil at the bottom and placed it on the cake plate.
Then use a musket to spray the edge of the mousse circle, or a hot towel to ensure that the mousse is off the mold, please see the video.
Because the mousse is not full, we put the good whipped cream into the top of the mousse circle and smooth it with a spatula.
Then take the mousse off the mold, then the mousse will do well.
After that, remember to hand in the homework~~What?~Mousse desserts generally have a shelf life of 48 hours. It is better to store them in cold storage. It is best to seal them, otherwise the edges will dry out because they are exposed in the refrigerator.