Chinese Food
Matcha Mousse Cake (6 inches)
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I like the fragrance of Matcha. I used to buy it outside. I made a Matcha mousse cake at home during the Spring Festival break. It's not as smooth as the mousse in the cake shop outside. Although the shaking mold didn't shake the bubbles out completely even though it was a lot. This time, I only put 30 grams of sugar powder. I don't need to eat anything too sweet. So the smell of the cake Matcha is quite obvious. Of course, the cake I made by myself has no additives to prevent it It's absolutely safe and reliable. If the score is 100, I think I can give this Matcha cake 85.
Cooking ingredients
Cooking Steps
Step1:100 grams of milk biscuits.
Step2:Put the biscuits into the fresh-keeping bag and use the rolling pin to repeatedly crush them into pieces.
Step3:Butter 36g. In a small bowl.
Step4:Put it in the pan, heat it in water and stir until the butter melts completely.
Step5:Pour the melted butter into the cookie crumbs. Mix the butter and cookie crumbs evenly.
Step6:Use a scraper to extrude the biscuit pieces in the mold.
Step7:Strawberries are placed close to the inner wall of the mold. In order to make strawberries easy to place, the top of strawberries should be cut flat with a knife. Put the mold in the refrigerator and refrigerate it.
Step8:Cut some more diced strawberries for use.
Step9:Heat 100g of milk in water. Then pour 15g of gilding powder into batches and mix well. The temperature of water should not be too high and should not be hot. This is to speed up the melting of the gelatin powder.
Step10:Tea powder 20g. After sieving, add the milk in batches into the gilding liquid.
Step11:Use the eggbeater to mix the tea powder and milk gilding liquid well. In the process of mixing, because the milk gilding liquid will cool down and make the liquid more viscous, it is not easy to stir. Don't worry. Use a scraper to scrape out all the milk gilding liquid of Matcha. Then pour the whipped cream into it, heat it up with water and mix it quickly with an egg beater.
Step12:Add 30 grams of sugar powder to 250 ml of light cream and beat. Beat with ice water. Stir in high speed. It's about three minutes. The whipped cream can be piled up without disappearing quickly. It's OK to keep the whole cream flowing.
Step13:Heat with water and stir well.
Step14:Pour the mousse solution into the mold and add the cut strawberry dice. Then shake the mold slightly and the strawberry dice will sink.
Step15:Shake the mold a few more times before freezing. Shake out the bubbles in the mousse liquid. What I don't understand is that I vibrated many times. After the cake was demoulded, I found that there were still many holes in the inside of the cake. I asked for guidance from the superior. Put it in the refrigerator and refrigerate it for one night.
Step16:The blower blows around the mold with hot air. When the surrounding mousse melts slightly, it can be demoulded. The demoulding action must be gentle. If it is difficult to demould, use the blower to blow it again. After demoulding, sprinkle some on the cake surfac
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Cooking tips:It is suggested that green tea powder be imported from Japan. The quality is very good. Don't add too much green tea powder, or the taste will be bitter. Don't add more than 30 grams of sugar. Too much sugar will mask the fragrance of Matcha. As for the bottom of mousse cake, whether you choose Oreo or milk biscuit, there is no specific one. You can also use Qifeng cake as the bottom. The base of the cake depends on how much you squeeze and how much butter you add. If you add more butter and squeeze it hard, the bottom of the cake will be harder, and vice versa. Milk, Matcha powder and gilding powder should be stirred quickly and evenly after mixing. If the liquid is put for a long time after mixing evenly, it will become very thick and difficult to stir. Don't worry about it. After adding the whipped cream, heat it in a little water and mix it quickly. Remember to heat it in water instead of directly on the fire. The six inch mousse cake is just right with 250 ml light cream. Light cream before whipping
