Spring Rhyme Mousse
1.
Separate egg yolk protein, add milk and corn oil to egg yolk
2.
Pump and mix by hand
3.
Sift in low-gluten flour
4.
Stir evenly with a spatula
5.
Add the confectioner's sugar to the egg whites in 1 point three times and stir until a big bend appears
6.
Remove 1/3 of the egg whites, add the egg yolk paste, stir evenly, then pour back into the egg whites
7.
Cut and mix evenly with a spatula
8.
Prepare the golden plate, pour the cake batter, and smooth it slightly with a spatula
9.
After the upper and lower tubes of Baicui PE5459 oven are preheated at 165 degrees, put the golden plate in the middle of the oven and bake for 18 minutes.
10.
After the cake is baked, take it out of the mold, put a stamp on a square mousse ring, and cut out a square cake base with a knife 0.5cm inside. I made two cakes, one 4 inches and the other 6 inches.
11.
After wrapping the bottom of the mousse with plastic wrap, place the cake embryo in the center
12.
50 grams of milk, 5 grams of matcha powder and 4 grams of fine sugar insulated water are pumped and mixed by hand until there are no particles (can be sieved), 5 grams of gelatin tablets are softened in pure water and then put in the matcha milk and mixed until melted
13.
160 grams of whipped cream, add 16 grams of caster sugar and beat until 8 minutes
14.
Add the matcha gelatin liquid to the whipped cream three times and mix well
15.
Pour into the mousse ring 1/3 deep, put the raspberry, put it in the refrigerator for more than 40 minutes
16.
Strawberries are whipped into strawberry puree, if there are coarse particles, sieve, 5 grams of gelatine slices are soaked softly
17.
Put the gelatine flakes and 10 grams of caster sugar into the strawberry juice and mix well with hot water until completely melted
18.
After whipping 160g whipped cream to 80%, add strawberry gelatin liquid in three times and mix well
19.
Take out the frozen matcha mousse from the refrigerator, slowly pour in the strawberry mousse liquid, about 1/3 of the height, put it in the refrigerator for more than 40 minutes
20.
70g coconut milk, add a few drops of vanilla extract and 7g sugar, soak 5g gelatine flakes to soften
21.
Mix well in insulated water, beat 200 g of whipped cream to 80%, and pour the vanilla coconut mousse into the whipped cream three times and mix well.
22.
Take out the mousse ring from the refrigerator, pour it in slowly, and put it in the refrigerator overnight
23.
The next day, take it out and gently remove the cling film and blow it out with a hair dryer twice.
24.
To prepare matcha whipped cream, add 6 g of matcha powder to 10 g of boiling water and mix into a matcha paste
25.
Add the whipped cream together with the caster sugar and beat to 10%
26.
Use a spatula to smear freely, and sift the matcha powder.
27.
Or use a wavy piping mouth to mount
28.
This is a small mousse
29.
Sliced super nice
30.
Big mousse
31.
Rich taste, spring is here
32.
Details of taste
