1. First make the sugar and wine liquid, mix the water and sugar well to dissolve the sugar
2. Add wine and set aside
3. Prepare the cake slices (see the original Chiffon recipe for details)
4. Cut into cake slices smaller than the mold
5. I used two slices and brushed with sugar and wine liquid
6. Gelatin in cold water
7. Weigh out the matcha powder, preferably through a sieve
8. Pour the milk, stir well, set the fire to heat to about 50 degrees, turn off the heat, add the gelatin, and let cool
9. Put it in a basin and let it cool
10. Whipped cream + sugar beaten into 6 for distribution
11. Whipped cream + matcha milk liquid that has just been cooled, mix well, and the mousse liquid is finished
12. Take one third of the mousse and pour it into the bottom of the mold
13. Put a piece of cake on it, then pour one third of the mousse
14. Put another piece of cake
15. Finally fill it up and put it in the refrigerator for more than 4 hours. If it is demolded, I wipe it with a hot towel, which is more even
Tips:Wipe with a hot towel or blow with a hair dryer to release the mold.
