1. Wrap the bottom of the mousse ring with plastic wrap and place it on the cake tray
2. Crispy biscuit cooking machine crushed
3. Add butter, biscuits and butter after fusion, pour into the mold, flatten it with a flat spoon, and put it in the refrigerator for later use
4. Gelatin powder is softened with 32 grams of water, poured into the heated milk to melt, stir well and set aside
5. Add whipped cream with sugar and matcha powder, and use an electric whisk until 8 is distributed, that is: no large bubbles, slightly grainy
6. When the milk gelatin liquid is warm and not hot, pour it into the matcha mousse whipped in step 4 and mix well
7. Take out the mold, sprinkle a layer of honey beans on the biscuit layer, pour half of the mousse liquid, and then gently put a layer of honey beans, then pour all the mousse liquid, and put it in the refrigerator for more than 2 hours. can
8. First peel off the plastic wrap, then place the mold and the cake on the plate that needs to be placed, blow around the mold with a hair dryer, blow for a while, and gently lift the mousse ring smoothly, if the mousse part is still not separated, blow again For a while, don't blow your head too far to prevent the edges from melting. The whole light mousse circle should be balanced at any time, if it gets loose, you don’t need to blow it.
9. decoration. Feel free to decorate, you can make it as you like according to your own ideas, sprinkle matcha powder, decorate chocolate inserts, etc.
