A touch of spring (mousse)-You Are Foodie

By Ernest
9

A touch of spring (mousse)

The mousse ring must be placed on the plate and then poured into the mousse paste, so that it can be easily moved to the refrigerator. Otherwise... Hum, before taking off the mousse ring, tilt up the mousse and take out the tin foil. (the quality of Matcha powder can directly affect the taste of the cake!)

Step 1 . The above formula is applicable to the amount of one 10 inch stainless steel mousse ring mold in the school kitchen. Add milk and corn oil to 4 egg yolks and mix well.

Step 2 . Sift in low flour and Matcha powder and mix well.

Step 3 . Add white granulated sugar to the egg white at one time and beat until sharp.

Step 4 . Put a small spoon into step 2 and mix well.

Step 5 . Then pour the mixed Matcha paste into the remaining egg white and stir well.

Step 6 . Pour into the baking tray with oil paper, scrape it flat, and gently vibrate it twice. (my baking pan is 33*35 equipped by the oven)

Step 7 . The Dongling oven is preheated, heated at 150 degrees, heated at 145 degrees for 3 minutes, and then baked for 23 minutes.

Step 8 . After coming out of the oven, buckle it upside down on the grid, tear off the tarpaulin, and print two pieces of cake germ with the cool mousse circle. The bottom of the mousse circle should be wrapped with tin foil to avoid leaking the mousse paste.

Step 9 . Then you can paste it with mousse. Soak the gelatine tablets in cold water in advance and take them out. Stir and melt them in hot water until they are liquid.

Step 10 . Send 4 egg yolks to a slightly white body with obvious expansion.

Step 11 . Heat the milk until it boils, add Matcha powder and mix well.

Step 12 . Then pour the egg yolk paste along the edge of the basin, while pouring, use an electric egg beater to beat it evenly, and then pour the soaked gelatine liquid, and stir it well. Put it aside for standby.

Step 13 . The light cream can flow when it is thick, which is bad for 60% of the hair.

Step 14 . Pour Matcha paste into the beaten light cream and mix well. So the mousse paste is ready.

Step 15 . One layer of cake germ and one layer of mousse paste. Just make two layers of cake and mousse paste. The mousse circle should be placed on the plate for easy transfer to the refrigerator. Refrigerate overnight. The next day, blow the hair dryer along the mousse circle for three or five times to demould, and the surface decoration depends on your preferences.

Step 16 . Finished product drawing

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!