Matcha Honey Bean Mousse~
1.
Wrap the bottom and sides of the mousse ring with tin foil to prevent the mousse from leaving out.
2.
Use the mousse ring to press the pre-baked chiffon cake into the desired shape, and put it into the mousse ring wrapped in tin foil.
3.
Sprinkle with honey red beans and put them in the refrigerator for later use.
4.
250 grams of whipped cream and 40 grams of sugar, beat until 6 and distribute. (Slightly grainy, but it can still be flowing!)
5.
Soak 15 grams of gelatine in ice water to soften. (Finally, use ice water to soak, room temperature water, soak the soft gelatine out of the incomplete!)
6.
Heat the milk in water, wring out the soaked gelatin, put it in the milk, and turn off the heat after melting. (It must be heated in water, otherwise it will reduce the gelatine's coagulation ability!)
7.
After the gelatin milk is cooled to room temperature, pour it into the whipped cream, add honey red beans and stir evenly.
8.
Pour the evenly mixed mousse into the mold, and layer the honey red beans again. Put it in the refrigerator for 20 minutes.
9.
Then add the remaining 250 grams of whipped cream to 40 grams of granulated sugar, and 20 grams of matcha powder with water, mix and beat until 6 is distributed. (I played here a little longer, because taking pictures, the time will pass.)
10.
Add 10 grams of matcha powder to the milk and heat it over water until there are no particles. At this time, add the remaining 15 grams of gelatin that has been soaked in advance and heat until melted.
11.
Mix with whipped matcha whipped cream and stir well. It becomes a matcha mousse!
12.
Take out the chilled mold from the refrigerator and gently touch it with your hands. If it has solidified, you can pour in the mixed matcha mousse. Scrape it, shake it a few times, and put it in the refrigerator again for an hour.
13.
Demould, use a hair dryer to blow around the mould, you can easily demould!
14.
For decoration, sift a layer of matcha powder, then use a fancy powdered sugar sieve, and sift a layer of white moisture-proof powdered sugar.
15.
That's it! I forgot to take the picture of Chiffon today, and I will do it next time! Look at my finished product. .
16.
The middle part.
17.
Packed!
