Matcha Mousse

Matcha Mousse

Introduction:

"I remember when I just fell in love with baking, the most I made was mousse cake. But the classic Matcha flavor has not been made, how can we miss it? "

Production steps:

Step 1: make cake germ first: mix salad oil and water evenly and set aside.

Step 2: beat the eggs, add sugar and vanilla essence at one time.

Step 3: until the egg is white, the marking will not disappear immediately.

Step 4: sift the flour into the egg paste and stir with a scraper until there are no dry powder particles.

Step 5: pour the oil-water mixture in step 1 into the batter twice, and slowly stir it into a fine batter.

Step 6: spread oil paper on the baking tray, pour the cake paste into the baking tray and smooth the surface.

Step 7: preheat oven, 180 degrees, heat up and down, bake for about 20 minutes. Put it out of the oven on the baking net to cool.

Step 8: come down to make mousse stuffing: you can also add some red beans. I've been lazy. Soak gilding in ice water.

Step 9: add Matcha powder into the milk, stir well and sift twice.

Step 10: heat the milk Matcha liquid to about 50 degrees, add the softened gilding and stir until melted.

Step 11: Cream with powdered sugar with ice water until clear lines appear.

Step 12: mix the light cream and milk Matcha liquid evenly.

Step 13: carve out the bottom of the cake with a mold, pour in the mousse paste and refrigerate until set.

Step 14: sift a layer of Matcha powder before eating.

Materials required:

Eggs: 4

Fine granulated sugar: 80g

Low gluten flour: 100g

Homemade vanilla extract: 2.5ml

Salad oil: 30ml

Water: 30ml

Light cream: 250ml

Milk: 80ml

Matcha powder: 8g

Powdered sugar: 60g

Gilding tablets: 2 tablets

Note: Matcha powder should be sifted immediately.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet