Matcha Cheese Mousse recipe-Chinese Food-best chinese food recipes-cooking food

Matcha Cheese Mousse

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This mousse taste is very good. I use Qinglan for my Matcha. So the color is green. Mousse's mold uses the small four inch non stick round mold of the chef. This small round mold is really good for mousse. The mousse looks small and a little cute. The little partner who likes the taste of Matcha mousse can try this formula. Tips - there are a lot of cheese in the formula. Students who like fresh taste can reduce their own

Cooking ingredients

150g cream cheese:8

butter 22G:8

gilding tablets 10g:8

42g digestive biscuit:8

30g milk:8

30g hot water:8

11g green haze Matcha:8

sugar powder 60g:8

light cream 170g:8

Cooking Steps

Step1:Break the digestive biscuits with a blender. Then mix them with the melted butter liquid. Make sure to mix them thoroughly and evenl

Step2:Then pour it into the four inch round mold. Remember to pad a piece of oil paper at the bottom of the mold. Then use the head of rolling pin to compact it. Be sure to compact it. After compaction, send it to refrigerator for cold storag

Step3:Put the gilding tablet in the bowl. Then pour some cold boiled water into the bowl. In summer, the gelatine bubbles faster. So we should pay attention to the time to avoid the gelatine dissolving in the water too lon

Step4:Mix the softened cheese with the sugar powde

Step5:Then use the electric eggbeater to beat the cheese until the volume is slightly expanded

Step6:Sift the Matcha powder into a small bowl. Then melt it in 30 grams of hot water. It's best to stir it thoroughly with a Mini Egg pump. Because Matcha powder is difficult to melt. Make sure to stir it a few times.

Step7:Then pour the melted Matcha into the cheese bowl. Then mix it thoroughly with the electric beater. The beater is medium-sized. Remember to mix it thoroughl

Step8:Put the gelatine in the milk. Then heat the milk with water. Let the gelatine melt completely in the milk

Step9:After the gilding is completely melted in the milk, pour the milk into the Matcha cheese paste. Then continue to start the eggbeater and mix them.

Step10:Then we'll send the light cream and light cream to 7. That is to say, we'll send it to a thick and slow flowing state.

Step11:Then mix the cream and Matcha cheese paste evenly. Remember to mix them by cutting and mixing

Step12:Finally, take out the mold that was put into the refrigerator for refrigeration. Pour the Matcha Cheese Mousse paste into it (this formula can make two four inch round molds). It's better to refrigerate overnight