What are Stollen, Donuts and Mousse desserts?

No one in Germany knows about Stollen Bread,

Rumor has it that the locals in Leusden, Germany, prepare it specifically for Christmas celebrations.

There is even a 'Miss Stollen Election' in Germany.

Shaped like a manger at the birth of Jesus Christ,

The surface is sprinkled with a lot of powdered sugar to symbolize the snowy month of December.

Often the Germans wrap them in plastic wrap after they are baked and leave them at room temperature for 4-6 days.

Or they can be frozen in the freezer for 3-6 months until the flavors are fully matured.

These cookies are sold in a variety of different ways.

When sold or given as a gift, a ribbon is used to tie a cross knot symbolizing the cross on the outside of the package.

The bread is cut into thin slices with a knife

to enjoy the flavor of the bread.

Stollen is said to have been the Christmas bread of Jesus' childhood. This classic Christmas bread was popular in Europe more than 300 years ago, and is said to be modeled after the pillow of Jesus, and is rich in dried fruit. Best eaten 3 or 4 days after baking, the bread's distinctive firm texture and frosting are worth savoring.

Donuts

The so-called donuts are what we call fry bread. A donut is a doughnut. The recipe is as follows: 500 grams of fine flour, 10 grams of yeast, 150 grams of sugar, 15 grams of salt, 50 grams of eggs, 80 grams of milk powder. 80g of milk powder. 5g of modified milk powder (s-500), 30g of pepto oil. Mix the flour and let it rise for half an hour. Divide the dough into 50g pieces, round them out, press them flat, put them on a deep-frying strainer and put them in the fermentation room for half an hour. Increase the temperature of the fryer to 180 degrees Celsius. Fry the doughnuts until golden brown on both sides, then remove and cool. Melt the chocolate in warm water. Put the doughnuts into the doughnut and spread the chocolate on the top, then sprinkle the bittersweet on the top of the doughnuts.

Mousse Cake

It is made of gelatin curd cheese and whipped cream and can be eaten without baking. It is the representative of today's high class cake. In summer, it should be refrigerated, but in winter, it can be kept for 3-5 days without refrigeration.

Mousse, like pudding, is a kind of dessert, but its nature is softer than pudding, and it melts in your mouth. The most important thing to make mousse is jelly raw materials such as agar, fish glue powder, jelly powder, etc., and now there are also specialized mousse powder. In addition to the production of the most important feature is that the recipe of the egg white, egg yolks, whipping cream must be whipped with sugar alone, and then mixed into the mix together, so the texture is more fluffy, a bit like whipped cream. The ingredients used in the mousse jelly are animal glue, so it needs to be stored at a low temperature.

Mousse also refers to gelatinous substances

Mousse mousse, characteristics: no cooking, no seasoning, direct operation can be used, warm water, cold water can be used, neutral mousse powder can be combined with puree or jam concentrate to change the mousse flavor. It can be used as a stabilizing agent for whipped cream to become mousse cream.

Mousse cake first appeared in the gourmet capital of France, Paris, initially the masters in the cream to add a stabilizing effect and improve the structure, texture and flavor of the various auxiliary materials, so that outside the shape, color, structure, taste changes in a rich, more natural and pure, frozen and eat the taste of its infinite, to become a cake in the very best.

[Edit Paragraph]Production

Put the egg whites, cream, condensed milk in a container with sugar, (you can add fruit, hard to cut into small dices, oranges, such as to peel the skin and then peeled, then cut, more troublesome) with a whisk to beat well, pay attention to the certainty of not being able to use chopsticks instead of playing the pulp should be more viscous, and then prepare the shape of the container you like, the container side should be brushing salad oil The mousse should be easy to take out, pour the beaten pulp into the container and put it into the freezer for about 2 hours, take it out, buckle the mousse out, and then out on the cream, put the fruits for decoration, it's done.

Strawberry mousse production:

Preparation of the cake embryo:

Making strawberry mousse cake needs to be baked and cooled beforehand. (If you find it troublesome to bake the cake base, you can also use crushed cookies with butter instead)

Cake base ingredients:

Eggs 5

Sugar 100g

Cake mix 100g

Butter 15g

Additionally: if you like chocolate flavored cake base, you can add cocoa powder 30g

Making method: 1. p>Methods: 1, mix the eggs and sugar, mix well with a whisk;

2, add the cake flour, continue to mix well;

3, and finally add cocoa powder and butter, mix well;

4, pour into the baking tray, put it into the oven, the oven temperature is set to 150 degrees Celsius, bake for 15 minutes.

5, the cake embryo is golden brown out of the oven, cool and set aside.

What we need:

Sugar 60g

Strawberry puree 300g

Fish fillets 35g

Light cream 200g

What we need:

Whisk (electric or manual)

Serving utensils (for whipping the light cream and mixing the ingredients)

Small pot (heating strawberry puree use)

Cake mold (if there is no special cake mold at home, can be used similar to the Lekue Lekue plastic box instead)

Heating gun (cake demolding test, heating the outer wall will make the cake edges more beautiful, if you do not have it at home, you can use hot towels to cover a little bit, and then demolding)

Making:

Methods:

1, make the middle mousse layer:

(1) in the serving utensil pour 200 grams of light cream, whip with a whisk until thick standby;

(2) in a small saucepan add 200 grams of pureed strawberries, 40 grams of sugar, put on the stove to heat (in order to make the temperature is not too high, you can heat it across the water), heating while stirring until the sugar is completely melted, melted and put on the stove to keep warm;

(3) in a small pot add 200 grams of strawberry puree, 40 grams of sugar, put on the stove to keep warm;

(3) Prepare a bowl of ice water and soak 20 grams of fish tape (4 slices) in it until it is soft and fluffy like vermicelli.

(4) Combine the previously finished light cream, the strawberry puree and the fish gelatine slices and stir gently until well blended.

2, cake add mold:

(1) take out the prepared cake base, use the mold to press out the shape you want;

(2) fill with the previously mixed mixture of light cream, strawberry puree and fish gelatin sheets;

(3) leave another 1.5 cm or so of empty space at the top of the mold, in order to prepare for the filling of the final jelly layer;

(4) add a layer of jelly to the mold, and then add the final jelly layer to the mold;

(5) add the cake to the mold;

(6) add the cake to the mold. p>

(4) Put the semi-finished product in the freezer, it will take at least 40 minutes for the middle layer to solidify and no longer be liquid and runny.

3, strawberry jelly layer production:

(1) before the semi-finished product in the refrigerator at the same time, you can operate this step;

(2) steps with the previous somewhat the same, we need to add 100 grams of strawberry puree in a small pot, 20 grams of sugar, put on the stove to heat (in order to make the temperature is not too high, you can heat across the water), while heating and stirring until the sugar completely Once melted, keep it on the stove to keep warm;

(3) Prepare a bowl of ice water and soak 15g of fish gelatin sheets (3 slices) in it until it becomes soft like vermicelli.

(4) Combine the previously finished strawberry puree and fish gelatin flakes, stir gently until well blended, cool, and wait for the previously semi-finished cake to freeze and form out of the freezer.

4, the final step:

(1) semi-finished products out of the refrigerator, add the last cooled strawberry puree;

(2) continue to put in the refrigerator freezing, this time it will take a minimum of 20 minutes, also wait for freeze molding.

5, the final touches:

(1) when the mousse cake is fully formed, take out of the refrigerator, remove the excess cake base embryo, take a knife and slightly trimmed;

(2) heat the outside of the mold, take off the mold; (if you are using a preservation box, use a knife and carefully take the cake out of the box)

(3) the final use of seasonal fresh fruit for the The last decoration, of course, the best is to use strawberries!

Chocolate Mousse Cake Directions

Step 1: Make the cocoa cake. Eggs (large) 2, sugar 40g, low gluten flour 40g, cocoa powder 10g, butter

(no salt) 10g.

How to make cocoa powder muffins:

1 Preparation step. Mix flour and cocoa powder, sift 2 times and set aside. Fold oven paper into a 20x20 cm box and place on a baking sheet.

Melt the butter. Melt the butter. Lightly coat the inside of an 18cm diameter ring cake with melted butter and set aside in the fridge. Preheat the oven to 170 degrees.

2. In a bowl, beat the eggs with a whisk. Fill another bowl with hot water at 60 degrees Celsius, place the bowl on top and beat

the egg mixture. Add sugar and beat continuously. When the amount of egg is tripled, remove the bowl of hot water from underneath. Continue to beat the egg

liquid until you can write numbers when you pick up the egg drop with the whisk and the traces of the numbers can be clearly seen.

3 Pour the sifted flour with the cocoa powder into 2 and mix gently with a flat spatula. When the powder is gone, add the butter and mix gently.

4 Pour 3 into the stacked tins on the baking sheet, flatten the surface with a flat spatula and bake in the oven for 10-15 minutes. Remove from the oven and let cool

on a cake stand.

Make the chocolate mousse in step two.

Recipe: GELATINE 6g, WATER 3 tablespoons, CHOCOLATE 80g,

MILK 120ml, RUM 1TSP, EGG (LARGE) 2 egg whites, SUGAR 60g, FRESH WHIPPING CREAM 200g

1 Gelatine powder into a bowl, sprinkle with water and mix well. Chop the chocolate and set aside.

2 Heat the milk in a pot and remove the pot before it boils. Be careful not to boil the milk.

3 Pour the chocolate and rum into 2 and stir well, then pour in 1 and mix well.

4 Beat the egg whites and cream in 2 separate bowls. Beat them both until the foam in the bowl stands up when picked up with a whisk

Corners are formed.

5 Add the beaten cream and egg whites to 3 miles each and gently mix well.

6 Place the cocoa cake in the bottom inside the ring, pour 5 into it and refrigerate to set.

7 Remove 6 and decorate the top of 6. Can be decorated according to personal preference.

Materials: white chocolate ......50 g light cream ......75 ml (recommended to use Nestle light cream! ^^)

Cocoa powder ......... a little squeeze bag ......1

Practice:

1, white chocolate melted in water heat, light cream until dry foam that is whipped cream, set aside. Standby.

2, a small amount of light cream and white chocolate mix well, then add the remaining whipped cream continue to mix well.

3. Put the mixture into a piping bag, squeeze into a mousse cup and sprinkle with cocoa powder.

Tips:

White chocolate is easy to burn when heated directly over the fire, but not when heated over water and melted. Microwave can also dissolve white chocolate, the method is to break the chocolate into small pieces, evenly placed in a ceramic bowl, and then add a little milk, put in the microwave oven can be heated. As for the heating time, you can depending on how much chocolate you grasp.

Light cream whipped into foam is the mousse, white chocolate is used to increase the flavor and sweetness of the inside, you can also according to personal preference of their own blend.