How to make mousse transparent glaze
Mousse transparent glaze is an advanced technique in dessert making, often used to enhance the visual effect of cakes or mousses. The following will introduce the production method in detail, and attach the hot topics and hot content on the Internet in the past 10 days for your reference.
1. Steps for making mousse transparent glaze
1.Material preparation: Transparent pectin (such as mirror pectin), water, sugar, gelatin sheets, lemon juice or food coloring (optional).
2.Tool preparation: Small pot, stirring spoon, thermometer, sieve.
3.Production process:
| step | operate | Things to note |
|---|---|---|
| 1 | Soak the gelatine sheets in ice water until soft | The time should not be too long, 5-10 minutes is enough |
| 2 | Add water and sugar to a small pot and heat to 60°C | Avoid excessive temperature causing the syrup to change color |
| 3 | Add soaked gelatine sheets and stir until completely dissolved | Keep the heat low and avoid boiling |
| 4 | Add clear pectin and lemon juice (or coloring) | Pigment needs to be added in small amounts multiple times |
| 5 | After sieving, cool to 35-40℃ before use. | If the temperature is too high, the mousse will melt; if the temperature is too low, it will solidify. |
2. Hot topics and hot content on the entire network in the past 10 days
The following are dessert-related topics that have been hotly discussed across the Internet recently:
| Ranking | topic | heat index | Source platform |
|---|---|---|---|
| 1 | How to make low-sugar mousse | 985,000 | Douyin, Xiaohongshu |
| 2 | 3D cake glaze techniques | 762,000 | Station B, Weibo |
| 3 | Gelatin substitutes for vegetarians | 658,000 | Zhihu, Douban |
| 4 | Analysis of causes of noodles failure | 543,000 | WeChat public account |
| 5 | How to prepare rainbow colored glaze | 427,000 | Kuaishou, go to the kitchen |
3. Frequently Asked Questions
1.Q: Why are there bubbles in the glaze?
A: It may be that the stirring is too vigorous or the sieving is not thorough. It is recommended to let it stand for defoaming before use.
2.Q: How long can the noodles be stored?
A: Keep refrigerated for 3 days and need to be reheated to a fluid state before use.
3.Q: How to judge the temperature without a thermometer?
A: You can use your fingers to dip a small amount of liquid into the liquid and make sure it feels warm but not hot (about 35-40℃).
4. Tips
1. It is recommended to practice on a small piece of mousse when making it for the first time.
2. When pouring the noodles, slowly pour it from the center outward to let the noodles flow naturally.
3. Different brands of pectin may have different consistencies, and the proportion of water and sugar needs to be adjusted appropriately.
With the above steps and techniques, you can create a smooth and shiny mousse transparent glaze. Remember to practice more, practice makes perfect!
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