Yuzhi Matcha Mousse Cake(yu zhi mo cha mu si dan gao )

Yuzhi Matcha Mousse Cake

Introduction:

"Have you always been in love with Matcha, but are you afraid of her bitterness? Do you always indulge in the taste of mousse, but stop at her sweet and greasy? Well, Matcha mousse cake, absolutely let these two problems disappear ~ ~ Matcha brought a ray of vitality to mousse, and mousse gave Matcha a a touch of sweet and rich, maybe it is such a natural, created their good reputation. Here we offer you the unique Yuzhi Matcha mousse cake. I hope you are in a good mood

Production steps:

Step 1: mix the orange juice and salad oil: slowly pour in the mixture and stir at the same time, preferably with an egg beater, so that you can mix more evenly;

Step 2: sift low gluten flour and baking powder. In step 1, to prevent flour from caking, I stole a lazy son. I drew a circle on the sieve with a paper cup and slowly pressed the powder into the bowl. Before, I always shook it around, and it took time to get it out. Now I think it's faster, and finally the remaining particles are OK with my fingers~

Step 3: mix the flour and liquid, that is to say, the sample is sticky~~

Step 4: add the egg yolk into the 3-step batter twice, and mix slowly. Do not make the flour gluten and affect the taste. The general feeling is as shown in Figure 4. You can hang some chopsticks~

Step 5: 2 drops of vanilla essence into 4, stir well, cover with plastic wrap or wet cloth to prevent drying, for later use~

The sixth step: pass the protein (using granulated sugar a): add the baking powder and salt, start with the egg whisk, and then send it to the larger bubble, add the sugar of 1/3, continue to send it; after the bubbles become even and small, add the sugar of 1/3, continue to send; after the protein appears obvious pattern, add the last 1/3 sugar, continue to send; then slow down, continue to send to neutral foaming. As shown in the picture, that is, after lifting the protein, the tail tip is a little trembling, and it can droop slightly~~

Step 7: use a scraper to take 1 / 3 of the protein into the egg yolk batter, and then cut or stir it. For specific methods, you can search the video on the Internet, and you can feel it for yourself~~

Step 8: pour the mixture in step 1 into the protein, cut and mix, do not use too much force, otherwise the protein will defoaming, and the final feeling is that the cake paste is very smooth~~

Step 9: pour the cake paste into a 6-inch container, shake out the air inside, preheat the oven in advance, make the cake smaller and thinner, bake it at 170 ℃ for 30 minutes, then turn it upside down and demould it quickly after baking, the golden and soft cake embryo will be ready ~ ~ cool and use later~~

Step 10: mix Matcha powder with granulated sugar B. If you don't like Matcha very much, Matcha powder can be reduced as appropriate, and can be replaced by other flavors such as cocoa powder~~

Step 11: in order to avoid the milk paste, heat the milk with water to a slight boil, add 1 / 3 of Matcha powder mixture and stir evenly~~

Step 12: then add the remaining Matcha mixture, remove it from the fire, add the jiliting tablets soaked in cold water in advance, stir until all of them are dissolved, and then sift out the pimples to make the liquid more delicate, otherwise it will affect the taste. Oh, let it cool~~

Step 13: beat the fresh cream to 60-70% of the hair, the state is mushy, and you can feel it flowing~

Step 14: add the cream to the 12 step Matcha mixture and stir well so that the mousse is ready~~~

Step 15: divide the cake embryo into two pieces horizontally, cut off the edge about 1cm, put the rest at the bottom of the 6-inch mold, pour in a layer of mousse stuffing, put it into the refrigerator for about 20 minutes to solidify and take it out, put in the second piece of cake embryo again, then pour in the mousse stuffing, smooth the surface, seal the preservative film, and put it into the refrigerator overnight~~

Step 16: take out the refrigerated cake, gently blow the edge with a hair dryer, then you can easily demould it, sift the tea powder on the surface, arrange the fruit, and finally sprinkle with icing sugar. A Yuzhi Matcha mousse cake that can kill you both in taste and vision is finished~~~~~

Materials required:

Whole egg: 65g2

Salad oil: 35g

Vanilla extract: 2 drops

Baking powder: 1g

Tata powder: 1g

Milk: 200g

Sugar B: 40g

Animal light cream: 180g

Sugar a: 45g

Orange juice: 45g

Low gluten flour: 45g

Salt: 1g

Yuzhi Matcha powder: 10g

Gilding tablets: 2 tablets

Fruit: some

Note: you pro, tips have been shown in the steps~~~

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Yu Zhi Mo Cha Mu Si Dan Gao