Chinese Food
Matcha makes perfect
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In recent years, Japanese Shengqiao has been very popular. The taste and texture are really good. In fact, the production process is not complicated. In order to make the texture better and prevent the recrystallization of sugar, cocoa butter, glucose syrup and other materials are added. If you don't want to be complicated, just emulsify chocolate with cream. Then mix in the butter until there is no granule. Finally, refrigerate in the mould.
Cooking ingredients
Cooking Steps
Step1:Tighten the plastic wrap. Wrap the mousse ring. You can also wrap one layer inside if you like. It's easy to demould. After wrapping, the mold is placed on a plate. I use a small chopping board. It's convenient to put them in the refrigerator for refrigeration.
Step2:Boil a pot of water.
Step3:Melt white chocolate in water until it is granulated. Set aside. Don't melt too long. Otherwise, water and oil will separate easily.
Step4:Cocoa butter melts in water until it is free of particles. Set aside.
Step5:White chocolate mixed with Matcha powder until no granules.
Step6:Pour in cocoa butter. Stir while pouring. Stir until well mixed.
Step7:Whipped cream with glucose syrup. Heat to a full boil.
Step8:Slowly pour in the cream. Stir while pouring.
Step9:After pouring, the mixture will become very rough. This is the process of emulsification.
Step10:The mixture is smooth. The chocolate is emulsified.
Step11:Pour the chocolate into the mold. Shake the bottom plate from top to bottom. Shake the bubbles out.
Step12:After 12 hours of cold storage. Demoulding.
Step13:Cut the raw tea into small pieces and sift in the tea powder.
Cooking tips:1. It's made of raw tea. It's sweet if you eat it alone. It's recommended to eat it with Matcha or green tea. It can also reduce the use of glucose syrup. It's an ingenious demoulding. You can soak it in hot water with a scraper. Dry it and cut it into pieces. It's easy to melt. It's suggested to keep it sealed and refrigerated, and eat it as soon as possible. In order to sell better, we should try our best to reduce the air in when mixing. 5 light cream can be added gradually. Let the light cream and chocolate blend better. If you use milk chocolate or dark chocolate, you need to increase the amount of light cream. 7. Cream with milk fat content of 35% or less should be used as far as possible to reflect the flavor of Matcha chocolate. Try not to let water or steam touch chocolate, so as not to affect the taste. There are skills in making delicious dishes.
