Matcha Cheese
1.
The butter is softened at room temperature and the sesame oil matcha powder is added
2.
Butter, sesame oil, matcha powder and mix well
3.
Beat the egg liquid until white, add other ingredients and mix well with a spatula
4.
Add the mixed matcha to the batter and stir well, pour into the baking tray for 180 minutes and bake for 20 minutes
5.
After the bottom of the cake cools, cut it into a leaf shape slightly smaller than the mold and wait for the end of the cake layer.
6.
Make the cheese layer. Cream cheese Mascarpone is softened at room temperature. Add matcha powder, sugar, trehalose, low-powder salt, and beat until fine
7.
Add egg liquid and beat at low speed until fully integrated
8.
Beat the whipped cream until it is textured, add it to the cheese paste and mix well
9.
Pour it into the baking tray and bake at 130°C because the baking tray I used for the cake rolls is relatively thin and the baking time is not very often. If you use an 8-inch mold, it will take at least 40 minutes. It depends on the situation in your own oven.
10.
Add 45 grams of whipped cream and vodka to the mousse layer milk, then add gelatine powder and heat until the gelatine melts.
11.
Chocolate melts in water
12.
Melt the chocolate, add matcha powder and stir until there are no particles
13.
After whipping the whipped cream, add the melted chocolate and mix well
14.
Add the melted gelatin powder to the mixture and mix well
15.
Pour the mousse into the mold to 6 minutes full
16.
Put the sliced cheese layer and the bottom of the cake and then fill it with mousse liquid and put it in the refrigerator to freeze. This mold is not frozen and cannot be demolded.
17.
Demold
18.
After the cocoa butter white chocolate is melted, add matcha powder and sif through a strainer, spray with a sandblasting gun at 40℃
19.
Serve the sprayed cake on a plate
Tips:
This recipe is an 8-inch recipe and can be made directly with an 8-inch cake mold. In addition, matcha is best to use Uji matcha, no matter the color or taste, the cheese layer is better than the domestic cheap product. Don’t bake the table version or it’s not soft or not cut well. If I freeze it first and then cut the final mousse, the mousse is relatively thin. If the cake is cut on the sides, it will flow out. You can put tin foil on the bread and finally spit out the sandblasting. It’s really not good to clean up the house. If you can save it, save it.
