Matcha Bean Mousse Cake

Matcha Bean Mousse Cake

Introduction:

"The perfect combination of Matcha and honey bean ~ ~"

Production steps:

Step 1: 1. 30 grams of butter, 3 teaspoons of Matcha powder and 10 grams of milk are separated to form a sauce, and the temperature is maintained at about 25 ℃.

Step 2: 2. Add sugar to the whole egg and heat it to body temperature.

Step 3: 3. Medium speed until the color turns pale. (you can write 8 words and disappear in a few seconds when you lift the egg liquid.).

Step 4: 4. Sift in the low gluten flour twice, and use a scraper to duplicate the flour evenly each time (mix from the bottom to the top).

Step 5: 5. Take 1 / 5 of the batter and put it into the Matcha sauce made in step 1, and copy it evenly with a scraper.

Step 6: 6. Pour the mixture into the remaining flour paste and mix well. Divide the batter into two parts, pour 1 / 2 of the batter into the mold, preheat 210 ° in the oven, and bake in the middle layer for 10 minutes. Remove immediately, pour in the remaining batter and bake for another 10 minutes.

Step 7: 1. Cream cheese 110g, sugar 30g, water soften into paste.

Step 8: 2. Soften the gelatine slices with water, melt them into liquid, and add them to the cheese paste.

Step 9: 3. Beat the cream to 7 and distribute. Add to step 2 and mix well with a scraper.

Step 10: 4. Add honey red beans and mix well.

Step 11: 5. Pour all the mousse stuffing into the mousse ring with a cake.

Step 12: 6. Cover the second piece of cake.

Step 13: 1. Heat 5 g of Matcha powder and 20 g of water until completely melted. Cool to about 25 ℃.

Step 14: 2. Beat 80 g light cream and 30 g sugar until 7.

Step 15: 3. Pour the prepared Matcha water into the whipped cream and stir evenly with a scraper.

Step 16: 4. Soak 2 gelatine tablets in water and melt them into liquid. Add to step 3 and mix well.

Step 17: 5. Pour the mixed mousse stuffing on the top of the cake and refrigerate for more than 4 hours. Take it out and blow it all around with a hair dryer to demould it.

Materials required:

Eggs: 3

Sugar: 150g

Low gluten flour: 80g

Butter: 30g

Matcha powder: 5 teaspoons

Milk: 10g

Cream cheese: 110g

Honey red beans: 100g

Cream: 160g

Gilding tablets: 3 tablets

Water: 4 tbsp

Hot water: 20g

Rum: 1 teaspoon

Notes: 1. Matcha powder should be adjusted into liquid state with warm water in advance, and then added into the batter, otherwise it will float on the surface and not easy to mix. 2. The cake baked in two times is thin. You should spread the cake paste evenly before baking. Otherwise, the thickness of the cake will be inconsistent, resulting in some parts being burnt. 3. Shake out bubbles when baking the cake layer. PS: step 1-6 is cake layer, step 1-6 is cheese mousse filling, step 1-5 is Matcha mousse filling

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet