Cooking Steps

1. 

   Step1:Use the blender to break the Oreo and put it into a small bowl for standb

2. 

   Step2:Heat butter in hot water until it melts. Stir in the Orioles

3. 

   Step3:Mix the Orioles and butter wel

4. 

   Step4:Mousse circle wrapped in tin pape

5. 

   Step5:Put the Orioles in the mousse ring. Press them against the back of the spoon. Put them in the refrigerator and freezer for standby.

6. 

   Step6:Soak salted cherry blossom in clear water for standb

7. 

   Step7:The gilding piece is cut into sections with scissors. Put it into a small bowl and soak it in ice water

8. 

   Step8:Take out the gelatine tablet and squeeze it dry. Put it into milk and stir in hot water until it is completely combined

9. 

   Step9:Sift in tea powde

10. 

    Step10:Stir well with tea until no granules are lef

11. 

    Step11:Pour the cream into a clean, oil-free bowl. Add the sugar. Beat with the eggbeater

12. 

    Step12:Send to 60%. Wet foaming can barely flo

13. 

    Step13:Pour the Matcha milk into the cream. Mix it up and down with a silica gel scraper

14. 

    Step14:Mousse is read

15. 

    Step15:Take out the refrigerated mousse ring from the refrigerator. Carefully pour the mousse liquid into it. Put it into the refrigerator and refrigerate for more than 3 hours.

16. 

    Step16:Pour the jelly into a clean small bowl. Add a little cold boiled water. Put it in the microwave oven for more than ten seconds to melt

17. 

    Step17:Take out the soaked cherry blossom. Dry it with kitchen pape

18. 

    Step18:Frozen mousse out of the fridge. Cherry blossom on the surfac

19. 

    Step19:Then pour the melted jelly gently on the surface to make a mirror. Refrigerate again.

20. 

    Step20:Refrigerate until it is completely set. Take away the tin paper carefully. Apply a little hot towel around it and gently demould it.

21. 

    Step21:Finished product.