Matcha Mousse
Introduction:
"I remember when I just fell in love with baking, the most I made was mousse cake. But the classic Matcha flavor has not been made, how can we miss it? "
Production steps:
Step 1: make cake germ first: mix salad oil and water evenly and set aside.
Step 2: beat the eggs, add sugar and vanilla essence at one time.
Step 3: until the egg is white, the marking will not disappear immediately.
Step 4: sift the flour into the egg paste and stir with a scraper until there are no dry powder particles.
Step 5: pour the oil-water mixture in step 1 into the batter twice, and slowly stir it into a fine batter.
Step 6: spread oil paper on the baking tray, pour the cake paste into the baking tray and smooth the surface.
Step 7: preheat oven, 180 degrees, heat up and down, bake for about 20 minutes. Put it out of the oven on the baking net to cool.
Step 8: come down to make mousse stuffing: you can also add some red beans. I've been lazy. Soak gilding in ice water.
Step 9: add Matcha powder into the milk, stir well and sift twice.
Step 10: heat the milk Matcha liquid to about 50 degrees, add the softened gilding and stir until melted.
Step 11: Cream with powdered sugar with ice water until clear lines appear.
Step 12: mix the light cream and milk Matcha liquid evenly.
Step 13: carve out the bottom of the cake with a mold, pour in the mousse paste and refrigerate until set.
Step 14: sift a layer of Matcha powder before eating.
Materials required:
Eggs: 4
Fine granulated sugar: 80g
Low gluten flour: 100g
Homemade vanilla extract: 2.5ml
Salad oil: 30ml
Water: 30ml
Light cream: 250ml
Milk: 80ml
Matcha powder: 8g
Powdered sugar: 60g
Gilding tablets: 2 tablets
Note: Matcha powder should be sifted immediately.
Production difficulty: ordinary
Process: Baking
Production time: several hours
Taste: sweet
Chinese PinYin : Mo Cha Mu Si
Matcha Mousse
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