Four-leaf Clover Matcha Mousse-fresh in Spring, Green and Beautiful, Good Mood
1.
In ingredient A, mix milk and salad oil into the egg bowl
2.
After mixing evenly, sift in cocoa powder and low-gluten flour, and stir into a batter
3.
Add the egg yolks in portions, and add the next time when the egg yolks and batter are evenly mixed
4.
Until the egg yolk is added to make an egg yolk paste
5.
Add 40g granulated sugar to the egg whites three times and beat to 70% with an electric whisk
6.
Take a small amount of egg white and add it to the egg yolk paste and mix evenly
7.
Then pour it back into the egg whites and mix into cocoa cake batter
8.
Pour it into a baking tray lined with greased paper, shake it a few times, smooth the surface, and put it in a preheated 180° oven, middle layer, upper and lower fire, 25 minutes
9.
Bake the cake back on the drying net, carefully tear off the grease paper to dissipate heat
10.
After baking the cake slices, use a mold to carve out four heart-shaped cake slices, and put the carved cake slices
11.
Use scissors to cut a small circle along the edge, put it into the mold, and wrap the entire mold with tin foil for use
12.
In material B, take 40g whipped cream and 40g milk, boil on low heat, and remove from heat after boiling
13.
Sift in the cocoa powder, stir evenly, and pour in the chocolate
14.
Butter softened at room temperature, melt in water, and mix well with the previous liquid
15.
Use an electric whisk to beat the remaining whipped cream to 60%
16.
The remaining milk will soak the isinglass powder completely
17.
Take a small amount of whipped cream and soft soaked fish gelatin powder, pour it into the previous chocolate paste, and mix well
18.
Pour it back into the whipped cream and stir it into a chocolate mousse paste
19.
Pour the mixed mousse into the prepared mold, smooth the surface, put it in the refrigerator for 2 hours, take it out, demould, sieve a layer of matcha powder on the surface, decorate it a little, refreshing four The leafy matcha mousse is made
20.
carry out
Tips:
Precautions:
1. The method of material A is basically the method of chiffon cake. For detailed preparation methods, please refer to our shop's chiffon cake recipe.
2. In material B, just boil the milk and whipped cream on a low fire. After adding the butter and chocolate, melt it in water and keep stirring to avoid boiling the bottom of the pot.
For the final whipped cream, you only need to beat it to 60%. Just have a little texture.
