Waxberry mousse cake and making method thereof

A technology of cake and bayberry jam, which is applied in baking, dough processing, baked food, etc. It can solve the problems of monotonous varieties of mousse cakes, and achieve the effects of pure and natural taste, tumor suppression, delicate and cool taste

Inactive Publication Date: 2014-01-29
董倩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But nowadays, the varieties of mousse cakes on the market are still too monotonous. With the continuous improvement of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A bayberry mousse cake, in parts by weight, its components are: 250 parts of milk, 30 parts of matcha, 80 parts of sago, 20 parts of fresh mint leaves, 20 parts of gelatin powder, 40 parts of sugar, 80 parts of bayberry jam , 150 parts of whipped cream, 100 parts of yogurt, 40 parts of yogurt, and 10 parts of chopped almonds.

[0022] The above-mentioned bayberry mousse cake is realized through the following steps:

[0023] (1) Boil water in the pot, add 80 parts of sago and cook until translucent, turn off the heat and simmer for 10 minutes until it is completely transparent, add 10 parts of yogurt after cooling and stir well, the ratio of sago to water is 1:15;

[0024] (2) Soak 20 parts of fish gelatin powder with 50 parts of milk for 10 minutes, put it in the microwave oven for 20 seconds and stir to melt, then add 30 parts of yogurt and stir well to prepare melted fish gelatin powder;

[0025] (3) Wash 20 parts of fresh mint leaves, add 200 parts of milk and 40 pa...

Embodiment 2

[0031] A bayberry mousse cake, in parts by weight, its components are: 350 parts of milk, 50 parts of matcha, 120 parts of sago, 35 parts of fresh mint leaves, 40 parts of gelatin powder, 70 parts of sugar, 120 parts of bayberry jam , 200 parts of whipped cream, 125 parts of yogurt, 50 parts of yogurt, and 15 parts of chopped almonds.

[0032] The above-mentioned bayberry mousse cake is realized through the following steps:

[0033] (1) Put water in the pot and boil, add 120 parts of sago and cook until translucent, turn off the heat and simmer for 10 minutes until fully transparent, add 15 parts of yogurt after cooling and stir well, the ratio of sago to water is 1:15;

[0034] (2) Soak 40 parts of fish gelatin powder with 80 parts of milk for 10 minutes, put it in a microwave oven for 20 seconds and stir to melt, then add 35 parts of yogurt and stir evenly to prepare melted fish gelatin powder;

[0035] (3) Wash 35 parts of fresh mint leaves, add 270 parts of milk and 70 pa...

Embodiment 3

[0041] A bayberry mousse cake, in parts by weight, its components are: 280 parts of milk, 36 parts of matcha, 95 parts of sago, 27 parts of fresh mint leaves, 28 parts of gelatin powder, 55 parts of sugar, 96 parts of bayberry jam , 175 parts of whipped cream, 109 parts of yogurt, 44 parts of yogurt, and 10 parts of chopped almonds.

[0042] The above-mentioned bayberry mousse cake is realized through the following steps:

[0043] (1) Boil water in the pot, add 95 parts of sago and cook until translucent, turn off the heat and simmer for 10 minutes until it is completely transparent, add 12 parts of yogurt after cooling and stir well, the ratio of sago to water is 1:15;

[0044] (2) Soak 28 parts of fish gelatin powder with 60 parts of milk for 10 minutes, put it in a microwave oven for 20 seconds and stir to melt, then add 32 parts of yogurt and stir well to prepare melted fish gelatin powder;

[0045] (3) Wash 27 parts of fresh mint leaves, add 220 parts of milk and 55 part...

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PUM

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Abstract

The invention discloses a waxberry mousse cake and a making method thereof. The waxberry mousse cake is made of the following raw materials, including, milk, matcha, sago, fresh mint leaves, gelatine powder, sugar, waxberry jam, unsalted butter, yogurt, acidophilus milk, and diced almond. The making method comprises the steps of: boiling sago; preparing melted gelatine powder; preparing a raw mixed material; preparing a cooked mixed material; putting in the sago and the cooked mixed material, flatting, quick-freezing and then de-molding; preparing the mousse; shaping. The characteristics of the waxberry mousse cake and the making method thereof are that: the waxberry mousse cake has pure, natural, fresh and smooth taste, is not greasy as a cream cake, tastes sour and sweet, fine and smooth, nice and cool, has an advanced freezing point, is abundant in nutrition, has multiple effects of maintaining beauty and keeping young, tranquilizing and allaying excitement, inhibiting tumor, prompting brain development of infants and the like, and accords with the life idea of people for pursuing delicacy and fashion and advocating nature and health.

Description

technical field [0001] The invention belongs to the field of cake processing, and in particular relates to a bayberry mousse cake and a preparation method thereof. Background technique [0002] With the continuous development of science and technology and the continuous improvement of people's living standards, human eating habits and dietary structure are also constantly changing. Most of the existing cakes are baked from raw materials such as flour, eggs, and sugar. The mousse cake tastes pure and natural, fresh and smooth, without the greasy characteristics of cream cakes. The concept of advocating natural and healthy life is favored and respected by people. [0003] Mousse cake is a kind of dessert. It is softer than pudding, melts in the mouth, and has a pleasant taste. It is very popular among consumers. But now, the mousse cake kind on the market is also too monotonous, along with the continuous improvement of people's living standards, no matter original cake is nu...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 董倩
Owner 董倩
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