Chinese Food
Matcha Mousse Cake
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A few days ago, my good friend had a birthday. I made such a cake. It was quite successful for the first time... My friend is also very satisfied with the power failure of the ~ (PS) intermediate camera, so I didn't take a complete step map. Sorry ~ the step map of step 4 is taken from the network.)
Cooking ingredients
Cooking Steps
Step1:Separate the egg white from the yolk. Mix egg yolk with water, salad oil and 10g sugar.
Step2:Sift the low gluten flour in 2 times, add almond powder and vanilla essence and mix well. Set aside.
Step3:Add 3 drops of vinegar, a little salt and 30g of fine sugar to the egg whites. Beat with electric beater until dry and foamy. Lift up the beater. There is a short spike in the protein on the beater's head.
Step4:Add the egg yolk paste into the egg yolk paste in several times, and mix well to make the cake paste. Pour the cake batter into the mold; drop it a few times to shake off the big bubbles.
Step5:Preheat the oven at 160 ℃. Bake the lower part of the oven for 50 minutes (I use a 6-inch movable bottom mold). After baking, turn the cake upside down to cool. After cooling, demould. Cut into two pieces horizontally. Trim the edges to make them slightly smaller than the cake mold. Place in the bottom of the mold.
Step6:Whipped cream with the remaining 20 grams of sugar to a textured but still flowing condition. spare.
Step7:Soak the gilding tablet in cold water and soak it in advance. Add 3 tablespoons (3 teaspoons) of clear water. Melt it into a liquid in hot water. Mix the tea powder with milk. Pour in the gilding liquid and mix well.
Step8:Pour the Matcha milk and gilding liquid into the cream. Quickly mix with the hand beater. It's filled with Matcha mousse. (er... I'm a little lazy. Just remove the beater head of the electric beater. Use it to stir...)
Step9:Pour half of the Matcha mousse filling into the mold. Put on the second slice of cake. Then pour the remaining mousse filling into the mold. After slightly flattening the surface with a scraper, put it into the refrigerator and refrigerate for more than 4 hours. After taking out, the edge of the die is demoulded by the hot air blowing of the electric blower. It's done~~
Cooking tips:1. All the tools used in the whole process should be clean. The egg basin, scraper and egg head are all water-free and oil-free ~ 2. Adding a small amount of vinegar can make the protein have strong stability and will not have any adverse effect on the taste of the cake ~ 3. When mixing the cake paste, remember not to use the way of circle. Otherwise, the protein will be defoaming. 4. The edge of the cut cake. It's also delicious. Don't waste ~ 5. It is recommended to use enka or Nestle cream. I use a blue windmill. It has a very delicate and soft taste after being stirred. But it takes a long time to pass. In summer, it is recommended to beat with ice water. 6. The gilding tablets must be softened in advance and hot water is not allowed. 7. After pouring the Matcha gilding liquid into the cream, it must be stirred quickly and evenly. Otherwise, it will have a certain adverse effect on the finished product of mousse. 8. It's better to eat it after cold storage ~ remember. It's better to solve it in three days. It's good to cook
