#aca烤明星大赛# Cherry Matcha Mousse

#aca烤明星大赛# Cherry Matcha Mousse

1. All materials are reserved.

2. Separate the egg yolk and egg white, pour olive oil and milk into the egg yolk.

3. Stir well.

4. Sift the sorghum flour into the low-gluten flour and stir together to form a fine egg yolk paste.

5. Add white sugar to the egg whites and beat them into dry foam.

6. Add the meringue to the egg yolk paste three times and mix well.

7. Become a cake batter and pour it into an 8-inch mold.

8. Bake the oven at 150 degrees for 10 minutes, and take out the jacket at 160 degrees for 45 minutes to cool.

9. Divide the cake into three pieces and use a mold to buckle out the size you want. .

10. Fish film is soft soaked in cold water.

11. Warm milk slightly, add fish film and cherry sauce.

12. Stir evenly.

13. Add white sugar to the whipped cream to make it runny.

14. Pour the mixture of milk and cherry sauce into the whipped cream.

15. Stir evenly and the mousse is ready.

16. The mold is wrapped in tin foil, and the cake slices are put in.

17. Pour the mousse liquid into the refrigerator and refrigerate for about 4 hours until it solidifies.

18. Take out the cake, blow it around with a hair dryer, easily demould, and sift the matcha powder on the surface of the mousse.

19. Garnish with cherries.

20. Look, it's delicious. .

21. Began to eat. .

22. together. .

Tips:

1. This amount can make two mousses of this size in the picture, if it is a mold with 8 deposits, it can make one, or a layer of cake.
2. Make appropriate adjustments based on the temperature of your own oven.