慕斯蛋糕

慕斯是法文泡沫的意思. 它的主要成分有牛奶, 蛋白, 蛋黄, 吉利丁粉, 糖, 酒(可选) , 动物性淡奶油, 水果泥. 这些材料对慕斯的制作都是至关重要的. 

牛奶 -  牛奶是慕斯水份的主要来源, 它的作用在于提升口感. 水同样可以制作, 但是效果没有牛奶那么香醇. 

蛋白 - 蛋白通常是以意式蛋白霜的形式存在的. 120度C的糖水倒入蛋白里打发至硬性发泡. 再混合打发好的动物性淡奶油和其他材料. 加了蛋白的慕斯口感特别绵, 蓬松

蛋黄 - 蛋黄的卵磷脂具有乳化作用和凝聚力, 它可以促使慕斯的形成和稳定性.

糖 - 糖的湿性可以有效的防止慕斯内部的水分的流失

吉利丁 - 吉利丁起到凝固的作用. 对慕斯的形成最为重要.

酒 - 有些配方会加有一点酒, 酒可以增加慕斯的风味. 

动物性淡奶油 - 动物性淡奶油增加了慕斯的的天然奶香味, 使之口感更为细腻

水果泥 - 慕斯的口味可以是变化多端, 层出不穷的. 任何你能想到的都可以做成慕斯. 但是如果要使用酸性比较高的水果泥, 必要要把它先加热降低它的浓度, 否则将会影响吉利丁的凝结效果. 



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