1. Add matcha powder to warm milk and mix well with a tea pot
2. Add corn oil and stir well
3. Sift in low powder
4. Stir until there is no dry powder and knock in the egg yolk
5. Mix into a smooth egg yolk paste
6. Add lemon juice to the egg whites, beat until coarsely soaked, and add sugar to the egg whites in 3 times
7. Mix the egg yolk paste with the egg white, and mix up and down evenly
8. Pour into a 28x28 square baking pan, shake lightly to remove bubbles
9. Preheat the oven to 150 degrees and the upper and lower fire for about 30 minutes
10. Make the mousse layer: the cream cheese is softened at room temperature and beaten in warm water until smooth
11. Soak the gelatine slices in cold water to soften, add the milk to the warm and add to the milk, mix well, add to the cheese liquid, and sieve
12. Whip the whipped cream with sugar until it is semi-liquid, add it to the well-mixed cheese liquid
13. Stir until smooth and no particles
14. Prepare a silicone Baoermec mold, crush the dried roses, and put them into the mold at will
15. Put the finished mousse into the piping bag and squeeze it into the mold
16. Let the matcha chiffon cake pieces cool, and cut out 6 round pieces with a circular cutting die the same size as the mold.
17. Put the tea cake slices on the cake one by one, and freeze for more than 5 hours in the refrigerator
18. Gently hold up the cake and unmold the cake
19. Fluff vanilla marshmallow melts in water
20. Put it into the piping bag and squeeze it into the groove
21. Squeeze to eighth full of the groove
22. Put in beautiful dried roses and you're done!
23. Slice the picture, flow heart!
24. Finished picture
Tips:FLUFF Vanilla Marshmallow-Rose Milk Mousse
Here is the rose milk mousse for everyone, I wish you all are as beautiful as roses!
Original: Xier
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