Chinese Food
Petal Matcha Mousse Cake
(708793 views)I haven't made birthday cake for a long time. I've become a bit lazy. I'll be excused if I can lie in the past. But because it's mother's birthday. It's impossible to say no more. My mother used to buy presents for her birthday. Clothes, jewelry, flowers... All of them have been sent. But what she is most satisfied with is the birthday cake I made by myself. The reason is that she is old and doesn't need anything at all. Mind is the most important thing. I also know it's her hard work. In the end, we should try our best not to spend more money. Let's save our lives. Have pity on the parents all over the world. Everything is for our good. So making a birthday cake by hand is a tradition. For such a cake, of course, I need to pay more attention. The main body of the cake has long been determined as Matcha mousse cake. The taste and taste are mother's favorite; I use cream and icing as the decoration of the cake. This is my favorite decoration method recently. It has a strong three-dimensional sense
Cooking ingredients
Cooking Steps
Step1:Make a 8-inch heart-shaped Qifeng cake in advance. Pad a book with appropriate thickness on the cake plate. Slice the cake horizontall
Step2:Cut the cake into two or three pieces
Step3:Cut the edge of each cake a little. The cut cake is laid on the bottom of the mold
Step4:Milk the gilding tablets
Step5:Add cream cheese. Melt in water
Step6:Keep stirring until it melts completely
Step7:Then add the sifted Matcha powder. Keep stirring
Step8:Until it is completely melted and free of particles, take out the bowl and spread it out for cooling
Step9:Pour the animal cream into a container. Beat with an electric stirrer to 6.7 parts
Step10:Pour the cool Matcha mixture into the whipped cream and mix into mousse mixture
Step11:In the mould, first lay a layer of cake and then put a layer of yellow peach on it
Step12:Pour the Matcha mousse solution into the mold
Step13:A layer of cake. A layer of mousse liquid. Put the cake together in the refrigerator and refrigerate for one night
Step14:Take out the frozen Matcha mousse cake from the refrigerator. Blow it along the edge of the mold with a blower until the mold can slowly fall down
Step15:So the finished Matcha mousse cake is ready
Step16:Soften the butter at room temperature. Put it in a large bowl. Beat it with an eggbeater until smooth
Step17:Put 30g sugar into the protein in several times. Beat it with an electric mixer until it reaches 6 or 7 points. Do not flow
Step18:Put 30g of fine sugar and 20g of water into a small pot. Heat it over high heat. Boil until the sugar is thick and the water is covered with small bubbles
Step19:Pour sugar water into the protein immediately
Step20:Beat the protein with high speed to cool it down
Step21:Beat all the beaten egg whites in butter
Step22:Add a few drops of lemon juice. Continue beating until you get a lighter color. Very smooth cream and icing
Step23:Put the cream and icing in the decoration bag
Step24:First, use the shell shaped flower mounting mouth to squeeze around the bottom of the cake
Step25:Then use the rose petal mouth to extrude the petals with a 45 degree circle along the top of the cake
Step26:Use other colors in the middle to extrude petals at the same 45 degrees
Step27:Finally, use the green leaves and flower mouths to extrude the leaflets
Step28:In the middle, write the blessing words with a small round flower mouth.
Cooking tips:1. Prepare an 8-inch heart-shaped Qifeng cake in advance. See - HTTP for details-// blog.sina.com .cn/s/blog_ 53bd83160100 lwgq.html You can also choose according to your taste. 2. Cut the cake into two or three pieces and cut off the edge a little. Leave a gap between the cake and the mold so that it can be filled with mousse liquid. 3. Make the milk of gilding piece soft. Melt it in water. Add cream cheese again. Finally add Matcha powder (remember to sift it. I'm lazy, so there are small particles in the back. It's uneven. It took a long time Just stir them up). Every time you add accessories, you should stir them evenly; take them out and cool them down. You can add a few drops of rum and stir them evenly; 4. Finally, pour the mixture into the animal cream that has been beat six or seven parts in advance. Mix them evenly. Then the Matcha mousse liquid is finished; 5. Put the prepared Matcha mousse again
