Matcha Mousse
Matcha mousse is elegant and pure. The true mousse is delicate and smooth. With only a sip, it is like being in a quiet and elegant mountain forest and water stream. It tastes green and tastes natural and interesting. It makes a wonderful moment bloom between the lips and more memorable.
Step 1 . Cake embryo operation steps egg yolk protein separation
Step 2 . Mix salad oil, milk and 24g fine granulated sugar together and stir well
Step 3 . Add egg yolk and stir well
Step 4 . Sift in the sifted flour and Matcha powder and mix them with a manual egg beater
Step 5 . Add 48g fine granulated sugar to the egg white, and add lemon juice to beat until hard foaming
Step 6 . Take one-third of the protein and egg yolk batter and stir them evenly, and then pour all the egg yolk batter into the remaining protein and stir them evenly (pay attention to the technique and efficiency when stirring)
Step 7 . Pour into the mold after mixing
Step 8 . Preheat the oven in advance and bake for 20~25 minutes at 170 ° up and down
Step 9 . After the cake is baked, take out the inverted button and let it cool. Cut the cake into 3 pieces according to the shape of the grinding tool
Step 10 . Operating steps of mousse liquid: soak Geely diced tablets in ice water in advance, heat the milk, add Geely diced tablets, stir until melted, add mousse powder, stir well, and let it cool.
Step 11 . Then add 200g whipped cream and stir well
Step 12 . Put a layer of cake slices into the mold, pour a layer of mousse liquid, scrape it flat, repeat this for 3 times, and finally smooth the cake surface with a scraper and put it into the refrigerator for more than one hour
Step 13 . Take it out and cover the edge of the mold with a hot towel to demould it. Sprinkle Matcha powder on the cake surface and cut it into pieces to eat
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