Matcha Mousse Cake(mo cha mu si dan gao )

Matcha Mousse Cake

Introduction:

"The desserts prepared by parents for the first time are simple in appearance and melt in the mouth. Because I didn't expect a success, there was no plan for the process We can only make do with it! Xylitol is used instead of sugar for health. The amount of sugar in the formula is still on the high side. If the taste is lighter, the dosage can be reduced appropriately. (the main ingredient is the material of the cake, the seasoning is the material of the mousse sauce, and it's 8 inches)

Production steps:

Step 1: melt butter into liquid, separate egg white and yolk, add 50g xylitol to egg white and 30g xylitol to yolk. Beat the egg white completely with the beater until the pattern won't disappear immediately. Beat the yolk into a thick sauce with a beater. Add butter three times during beating.

Step 2: add 1 / 3 of the egg white to the mayonnaise, stir it evenly with a rubber knife, and then pour it back into the remaining 2 / 3 of the egg white. And quickly stir evenly.

Step 3: sift in Matcha powder and low gluten flour, stir well, and pour into the eight inch round cake mold with oil. 180 degrees into the oven for 20 minutes (the specific time and temperature according to the situation of your oven to master) to stick toothpick out without dross is baked. After baking, turn back and demould, and cool in the air

Step 4: then prepare the mousse sauce, soften the diced slices in cold water, put them into the milk, heat them to melt, and stir well. Add lemon juice to the blended milk pudding.

Step 5: refrigerate the cream for more than 12 hours, add xylitol and whisk through ice or ice water. Then add the milk pudding liquid and stir well.

Step 6: divide the cooled cake into two layers horizontally and remove the edge. First put a slice into the mold, then pour in half of the mousse sauce. Then smooth and put in the second piece of cake. Pour in the remaining mousse sauce. Smooth the surface and refrigerate for more than 6 hours. Take it out after complete freezing, cover the mold periphery with hot towel and demould.

Step 7: put the flower pieces on the cake, sift the tea powder evenly, then remove the flower pieces, and the cake is ready!

Step 8: after cutting, there are two layers with clear colors!

Materials required:

Low gluten flour: 60g

Eggs: three

Xylitol: 50g + 30g

Matcha powder: 20g

Butter: 30g

Light cream: 350g

Jiding tablets: three tablets (15g)

Milk: 80g

Lemon juice: 2.5ml

Note: mousse as much as possible to freeze for a while, beating egg yolk when the speed should be fast, can not let the protein disappear, otherwise the cake is not soft enough.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mo Cha Mu Si Dan Gao