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A Touch of Spring (mousse)
by Gemini Zhuo
Favorite
Difficulty
Normal
Time
2h
Serving
5
A touch of spring (mousse)
1.
The above formula is suitable for the amount of 10 inch stainless steel mousse ring mold.
Add 4 egg yolks to milk and corn oil and mix well.
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2. Sift in the low powder and matcha powder and mix well.
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3. Add white sugar to the egg whites and beat them to sharp corners.
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4. Take a small spoon and put it in step 2 and mix well.
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5. Pour the mixed matcha paste into the remaining egg white and stir well.
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6. Pour it into the baking tray with greased paper, scrape it flat, and vibrate it twice. (My bakeware is 33*35 equipped with the oven)
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7. The Dongling oven is preheated and heated to 150 degrees, lowered to 145 degrees for 3 minutes, and then baked for 23 minutes.
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8. After being out of the oven, buckle it upside down on the grid, tear off the tarp, and print out two pieces of cake dough after cooling the mousse ring. Wrap the bottom of the mousse ring with tin foil to avoid the mousse paste.
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9. Then you can use the mousse paste, soak the gelatine slices in cold water in advance, then remove them, stir and melt the insulated water to a liquid state for later use.
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10. Beat the 4 egg yolks until the white body is slightly swollen.
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11. Heat the milk to a boil and pour in the matcha powder and stir well.
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12. Then pour the egg yolk paste along the side of the basin, and use an electric whisk while stirring it, then pour in the soaked gelatin liquid and stir well. Set aside for later use.
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13. The whipped cream will flow until it is thick and it is not as good as 60% of the hair.
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14. Mix well in whipped cream. Then the mousse is ready.
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15. Pour the matcha paste into the beaten layer of cake base, one layer of mousse paste, and make two layers of cake and mousse paste. The mousse ring should be placed on a plate and can be moved to the refrigerator. Refrigerate overnight. On the second day, use a hair dryer to blow three or five times along the mousse ring to release the mold. The surface decoration is up to personal preference.
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16.
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