Chinese Food
Matcha, honey bean and whirlwind cake
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That day, Han asked me which cake is the least fresh. After thinking about it, I think it's really a Matcha cake. It's a good combination of the mellow cream and the sweet smell of Matcha. You must not add fruit. You really don't need to do anything else. You can add some honey beans. It's a little sweet in pure bitterness. It's a mixture of tea fragrance in milk fragrance. It's unique and unforgettable.
Cooking ingredients
Cooking Steps
Step1:Mix and sift the low powder tea powder. Heat the mixture of corn oil and milk to about 70 ℃. Pour it into the low powder tea powder mixture. Stir it to the state as shown in the figure. No dry powde
Step2:Add four yolks. Stir until smoot
Step3:Pour the sugar into the protein at one time. Beat until the wet foam is slightly harder. Don't beat it to the dry foam. Just make the hardness of the cake roll
Step4:Mix the egg white and yolk batter evenly. Pay attention to mixing without defoaming. Mix well and put on a 28cm square baking plate. The temperature of the middle layer is 160 ℃. Bake for about 15 to 20 minutes. Turn it upside down to cool
Step5:Divide the cake into three equal piece
Step6:Shape one of them. I'll roll it with a rolling pin. Put it in place. Start making mousse
Step7:Mix the light cream, mascarpone cheese, sugar, Matcha powder and rum. Whisk to 8 and distribute. Add the honey beans and mix. The lines will not disappear. But it still looks like water. While whipping the cream, soak the gilding slices in ice water for standby
Step8:Soak the soft gelatin slices and drain the water. Add milk. Melt in water. Add the whipped cream. Mix well. The state is as shown in the figure belo
Step9:As shown in the figure, use a 6-inch mold, put the shaped cake roll in the middle, and fill in the mousse liquid
Step10:Roll it up one by one. Pick it up and continue rolling. Mousse liquid will play the role of bonding. Don't worry about scattering
Step11:Finally, fill the whole six inch mold. The cake piece is about five centimeters long. Put it in the refrigerator for more than five hours
Step12:Take out the frozen mousse cake. Mount it. Do not add Matcha powder to the mounting cream at the beginning. Beat it to 8 and distribute it to reserve some primary colors for mounting bags.
Step13:It's just as good to mount as you like.
Cooking tips:The mousse liquid of this cake is relatively thick and has little fluidity. Ordinary mousse liquid can't make whirlwind shaped cake. Don't pass the cake too hard. It's too baked. There are skills if it's not easy to make dishes.
