Chinese Food
Matcha, honey bean and Mousse Cake
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Mousse cake has always been loved by cafes and restaurants for its silky taste, and its variety also adds a lot of fun to the making process. This recipe mainly uses the refreshing tea powder and the mellow white chocolate. It looks a little complicated but the result is absolutely worth it. Whether it's made into a small mousse cup or a large mousse cake, it's absolutely amazing. The recipe can be used for 6 independent mousse or one mousse cake with the size of 18 cm. -
Cooking ingredients
Cooking Steps
Step1:Put the original sponge cake in a clean fresh-keeping bag and crush it into pieces. Cut the white chocolate into pieces and set aside (or use the white chocolate chips directly).
Step2:Heat 10 grams of butter in the microwave until it melts (about 20 seconds). Be careful not to paste it. Pour the melted butter into the cake crumbs.
Step3:Mix well.
Step4:Put the cake mold on a clean plate or board. Spread the cake crumbs evenly on the bottom of the cake mold.
Step5:Flatten it and put it in the refrigerator for future use.
Step6:Make Matcha mayonnaise - pour milk into a small pot and sift in Matcha powder.
Step7:Stir and heat until the liquid boils. Be careful not to over boil to prevent the milk from spilling. Remove the pan from the fire immediately after boiling. Close the lid. Set aside.
Step8:Separate the whites from the yolks. In a bowl with yolk, add about 10 grams of sugar. Stir until the yolk is slightly white.
Step9:Sift in the corn starch.
Step10:Continue mixing until fully mixed.
Step11:Pour 1 / 3 of Matcha milk (if you use the pods before, please remove them and use them again) into the mixture of egg yolk and flour. Stir. Both are at the same temperature as the next two.
Step12:After mixing, pour it back into the pot and stir.
Step13:After mixing, put the pot on the stove and heat it over medium heat. During the mixing, make sure to use a wooden spoon or a hand beater to stir continuously until the mixture shows a glossy and smooth consistency similar to that of jam.
Step14:Add 20 grams of butter to the still warm Matcha sauce. Stir well. Pour the mashed tea casda sauce onto the top of casda sauce with plastic wrap. Put it in the refrigerator and wait for it to cool completely.
Step15:Cut the marshmallows into small pieces. Put them in a small pot. Pour in hot water. Heat slowly with medium heat until it dissolves roughly.
Step16:Put in the chopped white chocolate. Continue to heat over a low heat. Stir frequently during this time.
Step17:Remember not to over heat it for too long. When it's heated to 70% of the chocolate, it can be taken off the fire. Continue stirring for a few minutes to let the residual heat of the pot melt the chocolate. Let it cool down a little.
Step18:Combine the low-temperature cream, 10 grams of sugar and 1 teaspoon vanilla extract.
Step19:Put the container in a larger container with ice water and ice. Crea
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Cooking tips:Be careful not to overfill the pot when you first boil the milk. When the milk is ready to be put aside, cover it to prevent excessive water from evaporating. Marshmallow has a high melting point. Be sure to put the first one in the pot. After it dissolves, add white chocolate. Remember not to use high temperature or boil the chocolate sauce for a long time. Otherwise, the chocolate will lose its lustrous texture. It will appear in the shape of mud, and it will have a very strong visual impact of separation. Whipped cream is easier to beat at low temperature, so keep it in the fridge until it's ready to use, then take it out and ice it. Wait until the temperature of the heated marshmallow white chocolate sauce drops a little before adding whipping cream. Otherwise, the hot liquid will melt quickly when touching the cream. But also pay attention not to put the melted chocolate outside too long. Otherwise, it will solidify. In order not to damage the light taste of mousse, it is necessary to mix the cream and chocolate gently with a scraper
