Uji Matcha Mousse Cake
1.
Mix orange juice and salad oil: slowly pour into the mixture and stir at the same time. It is best to use an egg beater to mix more evenly;
2.
Low-gluten flour and baking powder are sieved and added to step 1 to prevent the flour from clumping. I stole a lazy person. Use a paper cup to gently draw a circle on the sieve, and slowly press the flour into the bowl. Shaking to and fro, it takes time and always get outside, now I think the speed is faster, and finally the remaining particles are lightly pressed with your fingers and it is OK~
3.
Mix flour and liquid, it's just like sticky drops~~
4.
Add the egg yolk to the 3-step batter twice, stir and mix slowly, don't try hard, it will cause the flour to become gluten and affect the taste. The general feeling is like Figure 4, you can hang some chopsticks~
5.
2 drops of vanilla extract into 4, mix well and cover with plastic wrap or damp cloth to prevent it from drying out, for later use~
6.
Whip the egg whites (using sugar a): Add baking powder and salt, and start to whip with a whisk at high speed. When the bubbles are large, add 1/3 of the sugar and continue to whip; wait until the bubbles become even and small, then Add 1/3 of the sugar and continue to whip; when the egg white has obvious lines, add the last 1/3 of the sugar and continue to whip; then reduce the speed and continue to whip until neutral foaming, as shown in the figure, that is, after the egg whites are raised, The tail end is a bit trembling, and it can sag slightly~~
7.
Use a spatula to take 1/3 of the egg white and put it into the egg yolk batter, then cut or stir. You can search the video on the Internet for the specific method, and you will understand it by yourself~~
8.
Pour the 1st step mixture into the egg whites, cut and mix, do not use too much force, otherwise the egg whites will defoam, and the final feeling is that the cake is in a battered state and is very Q~~
9.
Pour the cake batter into a 6-inch container and shake out the air inside. Preheat the oven in advance. The cake is relatively small and thin. Bake at 170°C for 30 minutes. After baking, take it out and release it quickly. The golden and soft cake The embryo is ready~~ let cool and use later~~
10.
Matcha powder and sugar b are mixed. For those who don’t like to eat matcha, the amount of matcha powder can be reduced as appropriate, and other flavors such as cocoa powder can be used instead~~
11.
In order to prevent the milk from becoming mashed, heat the milk over water until it boils slightly, add 1/3 of the matcha powder mixture, and stir evenly~~
12.
Then add the remaining matcha mixture, remove from the fire, add the gelatin tablets soaked in cold water in advance, stir until all of them are dissolved, and then sieve to sieve out the lumps to make the liquid more delicate, otherwise it will affect the taste. Just let it cool~~
13.
Beat the whipped cream until it is 6-7%, and the state is mushy and can flow.
14.
Add the cream to the 12-step matcha mixture and stir well, so that the mousse is ready~~~
15.
Slice the cake embryo into two horizontally, cut off the edge about 1cm, and place the rest on the bottom of the 6-inch mold. Pour a layer of mousse filling and put it in the refrigerator for about 20 minutes to solidify. Take out the second cake embryo again. , And then pour the mousse filling, smooth the surface, seal it with plastic wrap, and put it in the refrigerator overnight~~
16.
Take out the refrigerated cake and blow the edges with a hair dryer. It can be easily demoulded. The matcha powder is sifted on the surface, the fruit is placed, and finally sprinkled with icing sugar. A "Uji matcha mousse cake" that kills you in both taste and vision. You're done~~~~~
Tips:
Dear friends, all the tips have been shown in the steps~~~
