Matcha Mousse
1.
Cake embryo operation steps: egg yolk protein separation
2.
Salad oil, milk, 24g granulated sugar mix together and stir evenly
3.
Add egg yolk and stir well
4.
Sift in the sifted flour and matcha powder and mix well with a manual whisk
5.
Add 48g of fine sugar to the egg white, add lemon juice and beat until stiff foaming
6.
Take one third of the egg white and the egg yolk batter and mix well, then pour all the egg yolk batter into the remaining egg white and stir evenly (pay attention to the technique and efficiency when stirring)
7.
Stir and pour into the mold
8.
Preheat the oven in advance, and bake at 170° for 20-25 minutes
9.
After the cake is baked, take out the inverted button and let it cool, and cut the cake into 3 pieces according to the shape of the mold
10.
Operation steps of mousse liquid gelatin flakes are soaked in ice water in advance, the milk is heated, and the gelatin flakes are added and stirred until melted, then add the mousse powder and stir well and wait for cooling
11.
Then add 200g of whipped cream and mix well
12.
Put a layer of cake slices into the mold, pour a layer of mousse liquid, and flatten, repeat this 3 times, and finally flatten the cake surface with a spatula and put it in the refrigerator for more than one hour
13.
Take out and cover the edge of the mold with a hot towel to release the mold. Sprinkle matcha powder on the cake surface and cut into pieces.
Tips:
It tastes better when placed in the refrigerator for 2-3 hours!
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