Name: Spring Rhyme Mousse
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 20g milk; 20g Corn oil; 35g Low-gluten flour; 27g Caster sugar; 5g Matcha powder; 160g Light cream; 5g Gelatine Tablets; 95g Strawberry; 70g Coconut milk; A few drops Vanilla extract; Some Raspberry; 10g boiling water

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.