Chinese Food

Cooking Steps

1. 

   Step1:First, make a cake slice (4 large eggs, 40 g corn oil, 40 g water, 40 g sugar powder, 40 g low powder) 40 g water, add 10 g sugar powder and stir until sugar melt

2. 

   Step2:Pour in 40g corn oil again. Stir until the water and oil are completely combined. It looks like rice paste

3. 

   Step3:Add sifted low powde

4. 

   Step4:Use egg to draw a word and stir it back and forth evenl

5. 

   Step5:Add 4 yolks. Continue to draw a line and stir. It is in a state of complete fusio

6. 

   Step6:Add a few drops of white vinegar to the protein. Add 30g of sugar powder in three times until it is wet foamed

7. 

   Step7:Add 1 / 3 of the protein cream to the yolk past

8. 

   Step8:Mix evenl

9. 

   Step9:Then pour all into the remaining albumen cream. Continue to mix. The cake paste is finished

10. 

    Step10:Pour the cake batter into the baking tray. Smooth it slightly. Shake it slightly to make bubbles. Preheat the oven in advance

11. 

    Step11:After preheating, put the baking tray into the middle layer of the oven. Bake at 160 ° for 20 minutes

12. 

    Step12:Put it on the baking net to cool down after it is put out of the ove

13. 

    Step13:Cut out two round cake slices for us

14. 

    Step14:Next, I'll start the mousse part. Soak the gilding tablet in cold water in advanc

15. 

    Step15:First, make chocolate mousse - 60g light cream, 40g dark chocolate and 30g milk powder. Heat and melt the soft gilding tablets together with water separation. Stir evenly (the temperature is controlled at about 40C and 50c)

16. 

    Step16:Cool the chocolate paste for later us

17. 

    Step17:Whisk 100g light cream + 20g sugar powder to 60% of hair. It's still flowing. Don't overdo it

18. 

    Step18:Mix the cream and chocolate paste three time

19. 

    Step19:Prepare a six inch movable bottom mold. Wrap the mold with tin paper; put in a cut round cake slice

20. 

    Step20:Pour in chocolate mousse paste. Shake lightly and refrigerat

21. 

    Step21:Then make the Matcha mousse part - cream cheese, heat with water, beat with eggbeater until smoot

22. 

    Step22:30g milk and 5g Matcha powder mix wel

23. 

    Step23:Heat 10 grams of milk, put in the soft gelatin slices, melt and mix wel

24. 

    Step24:Milk Matcha and milk gilding liquid mixed into Matcha liqui

25. 

    Step25:Add Matcha liquid to cream cheese and stir wel

26. 

    Step26:Whisk 100g light cream and 30g sugar powder to six parts. Add to cheese tea paste in three part

27. 

    Step27:Mix evenl

28. 

    Step28:Take it out of the refrigerato

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