Chinese Food
Matcha yoghurt with nut Mousse
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Matcha yoghurt nut mousse. It's really super simple and has a high appearance value. It belongs to the cake of connotation type. Haha. I haven't had the chance to make a Matcha dessert in summer. So grab the tail of autumn. This cake adds yogurt in the sandwich position ~ so maybe the person who loves him loves it very much. At the beginning, he may think it has a strange taste ~ but at the second time, he will definitely love it ~ in fact, nuts were added into the sandwich when he first made it ~ but this time, when he made the sandwich, he could not find the nuts in the room.. I didn't find it until I made the white part outside.. In order to enrich the taste, I add it in the white position and it tastes good. ~Please let me know the source of the copy. Thank you~-
Cooking ingredients
Cooking Steps
Step1:First light a cut product ~ ~ en ~ in fact, I am a cake with beautiful connotation.. [hot knife cut and wipe knife then reheat knife cut ~ it will be very flat ~
Step2:Let's start to do it. First melt the gelatin powder in cold water. Soak it for standby [you can also change it into gelatin tablets by the same amount
Step3:Beat 80 ml cream with sugar and Matcha powder into 70% and 80% hair. Set asid
Step4:Then add in the yoghurt and stir it up evenly. Put the gilding soaked before in the water or microwave oven for 5 seconds. After melting, pour it into the mixed yoghurt paste and mix well. [you can also choose to add nuts to the clip in this step ~
Step5:Then pour in 12 * 4.5 mousse circle. Shake the mold gently. Refrigerate for 2 to 3 hours [the refrigerated time is adjusted according to the actual refrigerator temperature ~ not frozen, not frozen..
Step6:Make the white part of the gilding powder on the outside and melt it in cold water. Soak it for standby [you can also change it into gilding tablets by the same amount
Step7:When the cream cheese softens at room temperature, beat it with the eggbeater until it is smooth ~ 160ml cream and sugar, beat until it reaches 7, and mix well with the cream cheese paste. After that, put the previously soaked gilding in the water or microwave oven for 5 seconds. After melting, pour it into the mixed cheese paste and mix well.
Step8:I add nuts in this step. I think it's too little... This time, it's pistachios. You can add other nuts you like
Step9:Now add a transparent film to the 15 * 5 mousse circle and pour in some white cheese paste. [pour a little more first, because if it's too little, the sandwich will fall to the lower part of the mousse circle, which is not good-looking]
Step10:After demoulding the sandwich, put it in the middle position [when my sandwich mousse paste is mixed, it enters into the air. There will be a little bubble. It can be solved by shaking the mould before refrigeration. And when demoulding, it's better to blow the outer wall of mousse circle with a blower ~ it will be more beautiful to demould again ~ I'm more violent.. Look at the edge of me.. Hard to tear down... Don't follow me... 】Then pour in the final cheese paste ~ make sure that all sides are full ~ otherwise there will be small bubbles. It will not look good after demoulding ~ scrape it with a scraper ~ refrigerate it overnight ~ ~ (the refrigeration time is based on the actual ice
Step11:
Step12:
Cooking tips:1. The Geely powder in the cube can be changed into equal amount of Geely powder. 2. The amount of Matcha powder can also be adjusted according to personal taste. That is to remember that if you want to put more Matcha powder, sugar powder should also be increased properly. 3. Where to add nuts can be decided freely. 4. Cold storage is not freezing. 5. When cutting the cake, cut it with a hot knife, cut the knife and reheat it It's very smooth to cut with a knife. It's skillful to cook delicious dishes.
