1. 2 pieces of chiffon cake. Specific production method; http://home.meishichina.com/recipe-269902.html
2. Preparation of chocolate mousse cake ingredients.
3. Gelatine tablets are melted in water and set aside.
4. Beat 100 grams of whipped cream to 7 and distribute, and keep in refrigerator. (Whipping cream on hot days can be served on ice cubes or ice water).
5. Put milk powder, powdered sugar, 60 grams of whipped cream, pink strawberry chocolate, and melted gelatine in a bowl, melt in water, and stir well.
6. Add the whipped cream to the chocolate paste and mix well to form a chocolate mousse filling.
7. Take the mold, cut the chiffon cake into a small circle, and place it on the bottom of the mold.
8. Pour the chocolate mousse filling, shake it a few times, and freeze for a while.
9. Matcha mousse filling ingredients are prepared.
10. Soak soft gelatine tablets with 20 grams of milk. Melt again in water.
11. Stir the matcha powder with 20 grams of milk.
12. Beat the cream cheese until fine, smooth and without particles.
13. Stir the matcha milk liquid into the cheese filling and mix well.
14. Pour the gelatin solution and stir evenly.
15. Beat the whipped cream with powdered sugar until the lines appear gradually.
16. Pour the whipped cream into the matcha paste and mix well.
17. Matcha mousse filling made.
18. Take out the cake mold from the refrigerator and put a slice of Chiffon cake on the chocolate mousse.
19. Pour the matcha mousse filling. After shaking it, put it in the refrigerator for more than 4 hours. After refrigerating for 2 hours, top with mirror material. (QQ sugar melts in water and cool boiled water to make a mirror)
20. After 4 hours, take it out and use a hot towel to heat it to demould.
21. Appreciation of the finished product.
22. Appreciation of the finished product.
23. Appreciation of the finished product.
24. Appreciation of the finished product.
25. Appreciation of the finished product.
26. Appreciation of the finished product.
27. Appreciation of the finished product.
28. Appreciation of the finished product.
29. Appreciation of the finished product.
