Matcha Red Bean Mousse Cake
1.
Bake a six-inch round matcha chiffon cake in advance, let it cool, and divide it into three pieces.
2.
Use small mousse rings and biscuit molds to press the desired shape on the sliced cake, a total of 10 slices. Wrap the mousse ring and the bottom of the biscuit mold with tin foil.
3.
Add 10 grams of white sugar to 80 grams of milk and heat it in water, then add 8 grams of gelatin powder and stir until there are no particles to form a milk gelatin liquid.
4.
Whip the whipped cream with powdered sugar until the pattern disappears and can flow.
5.
Add the cold milk gelatin liquid to the red bean paste, stir well and sift.
6.
Then add the whipped cream and stir evenly to make a red bean paste mousse liquid.
7.
Put a piece of cake in the tin foil-wrapped mold, pour a layer of mousse, then put a piece of cake and pour the mousse, put the mold in the refrigerator for 1 hour to set
8.
Add 100 grams of water, 4 grams of gelatin powder and 5 grams of sugar to heat and melt into a mirror surface. After decorating the surface of the shaped cake, pour it on the mirror and keep it in the refrigerator for more than 5 hours.
9.
Use a hair dryer to blow the mold out of the mold, and the finished product is a total of six small mousse cakes.
Tips:
1. The red bean paste should be sieved after adding the gelatin liquid, so that the mousse will be very smooth and smooth.
2. The cake can be baked into different tastes as needed.
