#柏翠大赛#coconut Fragrant Matcha Mousse
1.
To make the chiffon cake slices first, I used a large baking pan to make it. Preheat the oven to 170 degrees.
2.
Four eggs, the whites and the yolks are separated, and the whites are put in the refrigerator for later use.
3.
Add 40g of oil in egg yolks and beat until emulsified
4.
Hit to the state as shown in the figure
5.
Add the milk in the formula and stir well
6.
Sift twice as low-gluten flour
7.
Stir until there is no powder and smooth state
8.
Add 40g sugar to the egg whites and beat them until they are foamed
9.
Small hook state
10.
Add the egg whites in three times and mix well
11.
The state of the stirred batter
12.
Pour into a baking tray, shake the surface, and bake for 18 minutes in a preheated oven
13.
Take out the baked cake slices and let cool
14.
Separate the cakes around the baking tray with a scraper, then turn the baking tray upside down on the paper-filled table top, and the whole piece of cake will fall off
15.
Cut out round cake slices with 6-inch mousse rings
16.
Place one of the cake slices on the bottom of the mold
17.
Make matcha mousse. Add 8g of matcha powder in a small bowl, add milk little by little, and slowly beat with a tea pot until there is no particles of matcha pulp.
18.
Gelatine slices soak in cold water and set aside
19.
Pour into a large egg-beating bowl, add all the milk, continue to beat evenly, heat slightly over water, add the soaked gelatine slices, and stir until the gelatine is melted
20.
Beat the whipping cream to 7 for distribution
21.
Add milk matcha and stir into matcha mousse
22.
Pour all the matcha mousse into the mold, then put another piece of cake and put it in the refrigerator. I don’t like to show the cake on the side, so the slice of the cake cut out of the mousse ring is cut off.
23.
Make coconut mousse. Gelatine soaks softly and reserve
24.
Add granulated sugar to the coconut milk, heat and stir until the sugar melts
25.
Add the soaked gelatin slices
26.
Add the whipped cream that has been distributed until 7 and mix
27.
Take out the refrigerated matcha mousse, pour in the prepared coconut mousse, and refrigerate it for later use
28.
Mix the soaked lady's gelatin with rum, sugar, and water for mirror surface decoration.
29.
After the bag of coconut mousse has solidified, take it out, use a mixture of matcha powder and a little mirror surface on the surface, draw the pattern at will, and then put it in the refrigerator. Ignore my painting too ugly. Pour the mirror solution and refrigerate overnight
30.
Take out the mold and use a hair dryer or hot towel to demold the mold for surface decoration
31.
If the pattern is painted well, it will be very small and fresh without additional decoration
32.
You can also put some girl fruit on top, matching red and green
33.
section
Tips:
Put 7g of gelatine in the original square. If you cut it, it is recommended to put it into 10g, otherwise the cut is too soft and it will collapse. If you make a mousse cup directly, 7g is enough, and it tastes better.
As long as you use good matcha powder, anyone who has eaten it will praise it!
