Chinese Food
[Matcha Cheese Mousse Cake] a little surprise in the refrigerator
(163746 views)![[Matcha Cheese Mousse Cake] a little surprise in the refrigerator](https://cp1.douguo.com/upload/caiku/6/b/3/yuan_6be60aa541f02c8b226f3268741f5c33.jpg)
If you like the fragrance of tea, you can't miss the Matcha mousse, which is fresh and delicate. The taste of bitter, sweet and bitter milk fragrance, which I made, is six inches. Eight inches need to be converted.
Cooking ingredients
Cooking Steps
Step1:Oreo. Oreo separation of Oreo gliding tablet
Step2:Melt the butter and pour it into theo. Mix well. Pour in the mould and compact. Refrigerate it for a while
Step3:Heat up the milk. Put in the softened gilding. The gilding will melt in as soon as you stir it
Step4:Cream cheese softened at room temperature is mixed with milk (but milk is better to be mixed with cheese, otherwise it is not easy to mix
Step5:Whipped cream with sugar for about six or seven minutes at a time. It doesn't need to be sharp (I'm used to adding sugar at a time. It can be divided into three times as well as three times). If it's not easy to be whipped, you can add some lemon juice or white vinegar
Step6:Cheese paste and cream mix (it depends on your habits. I'm used to pouring all at once
Step7:Add the Matcha powder and mix well (it can be adjusted according to the taste of the tea). It's better to prepare a small bowl first. Mix the Matcha powder with some milk in advance and then pour it into the mousse paste (try it yourself or it will be stirred for a long time
Step8:Mousse paste into mol
Step9:Shake bubbles. Refrigerate for more than four hour
Step10:Tea powder on the sieve layer. Fruit embellishment is goo
Cooking tips:1. The tea powder must be boiled with a little water or milk before pouring into mousse paste. I use my blood lesson to prove that the tea powder is not stirred evenly for half an hour. 2. The six inch and eight inch I made need to be converted. How to change them? I haven't figured out There are skills in making delicious dishes.
