#the 4th Baking Contest and is Love to Eat Festival# Matcha Mousse
1.
Separate egg whites and egg yolks;
2.
Add lemon juice to the egg white; stir with an electric whisk until the whisk has an upright and strong tip
3.
Beat the egg yolks with sugar until they turn white, add milk and oil and continue to mix well
4.
Sift in low-gluten flour, mix evenly by cutting and mixing, and mix into a particle-free egg yolk paste
5.
Take one-third of the egg whites and add them to the egg yolk paste, and stir well; then add the remaining egg whites, gently scrape from the bottom of the container and mix evenly
6.
Pour the mixed batter into the mold to shake out the big bubbles in the batter
7.
Preheat the oven, 160 degrees, up and down, the second to last level, bake for 40 minutes
8.
After the baked cake is taken out, use a small circle of mold to carve out a round blank, and then brush with syrup
9.
Heat 20 grams of milk with insulated water, add matcha powder and stir until evenly
10.
Put in cream cheese
11.
Then add the cream cheese and stir until it is smooth and no particles. Put the soaked gelatine in to melt, then take out the bowl with the cheese paste and let cool
12.
Whipped cream and sugar, beat into 6 and distribute
13.
Mix with cheese paste to form a mousse paste
14.
Put a piece of cake in the mold, pour a layer of mousse, and put a piece of cake on top
15.
Pour another layer of mousse paste and gently shake out bubbles
16.
Put it in the refrigerator to solidify (about 2 hours), take it out after the mousse is completely solidified
17.
Sift the matcha powder once on the surface, then decorate with black and white chocolate
18.
You can also put your favorite fruit
Tips:
1. If you think the freezing is too slow, you can put it in the freezer, it will solidify faster.
2. When heating the cheese, it must be heated in water, so that the stirred cheese paste is very smooth and can not directly touch the open flame to heat it easily.
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