Cooking Steps

1. 

   Step1:Cake slice Making-1. Weigh the materials. Turn the cocoa powder into warm water and cool for standby. 2. Beat the eggs with the whole egg and add the fine sugar. Beat the eggs at the highest speed until the liquid expands and turns pale. Continue to beat the batter at the middle speed. Remove the big bubbles. The batter gradually becomes glossy and delicate. Lift up the eggbeater. The traces of the dropped batter will not disappear immediately. 3. Sift in the low gluten powder and stir until no flour is visible. Put in the corn oil and corn oil Mix the cocoa powder solution with a small piece of batter, mix well, then pour it into the remaining batter, mix well. 4. Preheat the oven 180 degrees, bake for 12 minutes. 5. Put it out of the oven on the sun rack, cool it, cut two pieces according to the size of the mold for standb

2. 

   Step2:Red Bean Mousse makes 1.50g red bean stuffing (or red bean paste) and thins it with 75g light cream and heats it on the fire for a while. Put the gelatine slices in cold water and mix until they melt completely and cool down for standby. 2. Brush the small pieces of cake slices with wine sugar liquid and put them in the mould for standby. 3. Take 100g light cream and beat it to six parts (just a little solidified). Pour the cooled red bean cream Mix well 4. Pour into the mould and refrigerate for 2 hour

3. 

   Step3:Make Matcha Mousse 1.10g Matcha powder, sift it, add 100g light cream, heat it on the fire, stir it slowly, let the Matcha powder melt completely in the light cream, then add the gelatine slice which is made by ice water, stir it until it melts and cools down (it's better to sift it again, so as to avoid that there will be no completely melted Matcha precipitate after cold storage) 2. Beat 300g light cream and 30g sugar to 78g, because The liquid volume is large, so the cream can be beaten a little harder but not too hard, otherwise it will be very tragic to stir. 3. Mix the Matcha cream and whipped cream together and mix them gently. 4. Take out the solidified Red Bean Mousse and prepare it for demoulding. Take out another larger mold. Pour the Matcha mousse paste into half, then put the Red Bean Mousse into it and then freeze it for 10 minutes. 5. After freezing, put the Pour the rest of the Matcha mousse paste into 6. Brush another slice of cake with liqueur and cover it on the top and refrigerate overnigh

4. 

   Step4:Sift some Matcha powder on the surface before eating ~ dada ~ finishe