Cheese Mousse Cake
1.
Add 20G sugar to the egg yolk and beat evenly with a whisk
2.
Place the egg whites in a water-free and oil-free basin, add the remaining sugar, use a whisk to beat the egg whites at a low speed and then a high speed, until the egg whites are foamed; take 1/3 of the beaten egg whites and mix them into the egg yolk in step 1. Mix well
3.
Take another 1/3 of the egg white and mix well; pour the mixed batter into the remaining egg yolk, cut and mix evenly; mix the low powder and matcha powder and sieve twice
4.
Mix the sieved low flour into the egg yolk paste 4 times, each time until there is no dry powder, then add the next time; put the mixed batter into the piping bag
5.
On a baking pan lined with tarp, squeeze out the shape shown in the figure diagonally; sift the powdered sugar, sieve the second time after five minutes; put it into the preheated oven, 185 degrees, bake for about 12 minutes, Take out and let cool
6.
Put the cream cheese in the basin, pour 100g milk; the insulated water is beaten with a whisk until it is fine and non-grainy
7.
Put the isinglass powder into a bowl, pour 50g of water, soak until it expands; set the isinglass powder in heat-insulating water to dissolve it
8.
Pour the dissolved fish gelatin powder solution into the cream cheese whipped in step 2; beat evenly with a whisk
9.
Pour the whipped cream into a water-free basin; pour the whole amount of soft white sugar at one time and beat with a whisk until it is barely flowing
10.
Pour the cream cheese paste into the whipped cream; use a whisk to mix it evenly, and serve as a cheese mousse filling
11.
Put plastic wrap on the bottom of the horseshoe mold; spread the cool matcha cake pieces; pour in the right amount of cheese mousse filling; put in the washed strawberries; continue to pour the cheese mousse filling and smooth; store in the refrigerator for more than 4 hours Demould, decorate as you like
