1. Preparation of 8-inch chiffon cake ingredients. Eggs, 5; white sugar, 60 grams; low powder 86 grams; milk 50 grams; white sugar, 25 grams; matcha powder 10 grams; salad oil 50 grams.
2. Separate the eggs in two water- and oil-free bowls.
3. Add matcha to the salad oil and stir well.
4. Add egg yolks in portions and mix well.
5. Sift the low powder and stir evenly.
6. The delicate batter made.
7. Add a few drops of white vinegar to the egg whites and beat them until fisheye-like.
8. Add sugar in three batches and beat until stiff foaming.
9. Take one-third of the protein foam into the batter and stir evenly,
10. Pour the mixed batter into the remaining egg white foam and stir well.
11. Pour the batter into the mold and shake it a few times. Put it into the preheated oven, 160 degrees for 35-40 minutes.
12. After roasting, take out the inverted button and grill on the net and let cool. Divide it into three layers evenly and take two slices for use.
13. Cut the chiffon cake slice into a small circle and place one slice on the bottom of the mold.
14. Prepare the cheese mousse filling. 160 grams of light cream; 230 grams of cream cheese; 2 pieces of gelatin; 40 grams of cold water, 30 grams of sugar; a few drops of vanilla extract.
15. Whip the whipped cream and set aside.
16. Soak the gelatine tablets in cold water to soften, and melt in water for later use.
17. Beat cream cheese with sugar until smooth and smooth. Add a few drops of vanilla extract and mix well.
18. Stir in the melted gelatin liquid and mix well.
19. Add whipped cream and mix well to form a cheese mousse filling.
20. Pour the stuffing into the mold with the bottom of the cake, shake it a few times, and freeze it for a while.
21. Prepare matcha mousse filling; 160g light cream, 230g yogurt; 5g matcha; 20g hot water; 3 pieces of gelatin; 50g cold water
22. Melt matcha powder in hot water and mix well.
23. Add the yogurt to the matcha liquid and mix well. Add gelatine that has been melted in water and mix well.
24. Add the whipped cream to the yogurt paste and mix well.
25. Take out the frozen cake mold, put a piece of chiffon cake on the cheese mousse, pour the yogurt and matcha mousse filling.
26. After shaking it, put it in the refrigerator for more than 4 hours. Take it out and use a hot draper to heat the mold. Sprinkle with matcha powder and squeeze the chocolate sauce, and it's done.
27. Appreciation of the finished product.
28. Appreciation of the finished product.
29. Appreciation of the finished product.
30. Appreciation of the finished product.
31. Appreciation of the finished product.
