Contrast Mousse
by yiyibao
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Prepare the materials
2. Separate egg yolk and egg white
3. Add 30g powdered sugar, milk, salad oil to the egg yolk, sift in low-gluten flour, matcha powder, and mix into a batter
4. Add a little salt and two drops of vinegar to the egg whites, add the remaining powdered sugar in three times to beat until hard foaming, as shown in the figure, lift the whisk and you can see the small sharp corner
5. Stir the egg whites into the egg yolk paste three times
6. Pour into the mold, put it in the oven at 160℃ for 50 minutes, and bake a chiffon with red yeast rice powder in the same step
7. Add a small amount of milk to auspicious flakes and heat in the microwave until it melts
8. Whip the whipped cream with the right amount of powdered sugar until thick
9. Add the milk, yogurt and cream of the gelatin slices, and divide into three parts. Add matcha powder and red yeast rice powder to two parts respectively. Put a piece of chiffon cake in the mold, pour the mousse liquid, and refrigerate for half an hour before adding Matcha mousse liquid, pour into the red mousse liquid after half an hour of solidification
10. After refrigerating overnight, blow the edge of the mold with a hair dryer, remove the mold from the mesh, and sift in the matcha powder
11. Decorative products
Tips:The egg white bowl must be water-free and oil-free, and the egg white must be beaten until hard foaming, otherwise the cake will not rise. Don't worry about defoaming when the egg whites are well beaten into the batter, the only thing to pay attention to is the speed. In the end, the flowers used to decorate the cake should be guaranteed to be non-toxic and edible. I used chrysanthemums and begonias. Others such as roses and rose are fine.
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