A Touch of The Most Healing Green: Matcha Tiramisu
1.
Cake body: Pour water, oil and fine sugar into a bowl and mix well with a manual whisk.
2.
Pour in the egg yolk and continue to mix it with a manual whisk.
3.
Sift in the low-gluten flour and matcha powder and mix well with a manual whisk.
4.
Put the egg whites in a large bowl and start beating the egg whites with an electric whisk.
5.
Add the first sugar after beating until thick bubbles appear.
6.
Continue to beat the egg whites, add the remaining sugar in 2 times, and beat until the meringue is in the form of small sharp corners.
7.
Add the egg white paste to the egg yolk paste 3 times and stir.
8.
Stir until the egg white paste and egg yolk paste are completely mixed.
9.
Pour the cake batter into a baking pan lined with greased paper.
10.
Put the baking tray with cake batter into the middle level of the preheated oven.
11.
Select the upper and lower fire mode to set 170℃, and bake for 20 minutes.
12.
After baking is complete, take out the cake and let cool for later use.
13.
Mousse part: Gelatin is soaked in ice water in advance to soften, sugar and water are weighed in a small pot.
14.
Whip the egg yolk until the volume increases and the color becomes lighter.
15.
Boil the sugar water and add the egg yolks in portions. While pouring the sugar water, use an electric whisk to beat the egg yolks at high speed.
16.
Add all the syrup and stir until the egg yolk paste becomes thick and the volume increases. Drain the soft gelatin in ice water and put it in the egg yolk paste to melt.
17.
Take the mascarpone softened at room temperature and stir with a spatula until it is smooth and without particles.
18.
Then add the egg yolk paste to the mascarpone in portions and mix well with an electric whisk.
19.
Whip the whipped cream to 6 minutes, thick but still dripping.
20.
Put the whipped cream into the cheese paste in portions and mix well.
21.
Slice the cool matcha cake slices.
22.
Place the cake slices at the bottom of the container.
23.
Pour some cheese paste.
24.
Put another layer of cake.
25.
Finally, pour in the cheese batter until it is almost full, and then put it in the refrigerator for more than 4 hours.
26.
After refrigerating, take it out and evenly sprinkle with matcha powder.
27.
Finished product display.
Tips:
1. If the temperature of the egg yolk paste is too low, you can heat it up and make sure to melt the gelatin completely.
2. Refrigerate for more than 4 hours before eating, the taste will be better.
