[liaoning] Matcha Mousse

[liaoning] Matcha Mousse

1. Prepare ingredients for the mousse paste: whipped cream 300g, pure milk 100g+100g fine sugar 30g+10g+10g, egg yolk 39.8g (two pieces), 5ml rum, 5ml vanilla extract, 11g gelatin flakes, 15g Isuzu matcha powder . Biscuit bottom: 100g crushed Oreo biscuit, 50g butter. Mezzanine: 2 chiffon cake embryos. Liquor sugar liquid: 50g purified water, 25g granulated sugar, 5ml Baili Liquor. Surface decoration: Isuzu matcha powder 10g, three Oreo biscuits.

2. Biscuit bottom: 100g crushed Oreo biscuits, ground into powder by a food processor, add 50g liquid butter and mix well. Biscuit bottom: Wrap the bottom of the 6-inch chiffon mold with tin foil, spread the mixed Oreo biscuits into the bottom of the mold, and compact it. Put it into the refrigerator and freeze for finalization.

3. Liquor sugar liquid: add 25 g of fine granulated sugar to 50 g of purified water, and stir slightly. Add 5ml Baileys liqueur and mix well.

4. Original mousse paste: 5g and 6g gelatin powder are soaked in ice water respectively. One egg yolk, add 10g fine sugar and stir well.

5. Original mousse paste: boil 100g of pure milk until bubbling, slowly pour it into the egg yolk along the inner wall of the container, stirring continuously until the egg yolk is white.

6. Original Mousse Paste: Drain 5g of gelatine tablets, add them to the pure milk at about 60 degrees, stir evenly until the gelatine tablets dissolve, and sieve for later use.

7. Mousse paste: Pour 300ml of light cream into the container.

8. Add 30g of caster sugar and 5ml of rum

9. Send it to sixty percent. Divide the whipped cream into two equal parts.

10. Original mousse paste: add the original egg yolk liquid to the whipped cream and mix evenly

11. Add 5ml vanilla extract and mix well to form the original mousse paste.

12. Original mousse paste: Take out the mold of Oreo biscuit base and pour 1/2 original mousse paste

13. Spread a piece of cake dough and brush with a layer of liquor and sugar

14. Pour in the remaining original mousse paste. Put it in the refrigerator and freeze for 1 hour.

15. Matcha mousse paste: add 10g of caster sugar to one egg yolk and stir well. Matcha mousse paste: add 100g of pure milk to 15g of Isuzu matcha powder, stir slightly, boil on low heat, and sieve.

16. Matcha mousse paste: Matcha pure milk is slowly poured into the egg yolk container along the inner wall of the container, stirring continuously while pouring.

17. Matcha mousse paste: 6g gelatine slices, drain the water, add matcha pure milk and egg yolk liquid and stir evenly until the gelatine slices dissolve.

18. Matcha mousse paste: Pour the matcha liquid temperature below 30 degrees into the whipped whipped cream, stir evenly, it is matcha mousse paste.

19. Matcha mousse paste: Take out the mold that has been refrigerated and set, pour the matcha mousse paste, and put it in the refrigerator for more than 10 hours.

20. Surface decoration: take out the refrigerated mousse mold

21. Surface decoration: Take out the refrigerated mousse mold, sift a layer of 10g Isuzu matcha powder on the surface evenly, and decorate with Oreo cookies.

22. Demoulding: The hair dryer can be used for a week, and it can be demoulded easily!

23. The delicious French matcha dessert mousse is ready!

Tips:

1. Be sure not to oversend the whipped cream, use your hands to pump your hands, and tell the important things three times. Avoid over-passing.
2. Add Isuzu matcha powder to the milk and stir evenly, then sieving to avoid particles.
3. Each time the mousse paste should be refrigerated to solidify and then pour another portion of the mousse paste.