Chinese Food
Gradient Matcha Mousse Cake
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The benefits of Matcha control - Recipes seen on Taobao. Reprint and share to you - the bottom of the cake can also be changed into digested biscuits or Oreo chips 50g plus melted butter 20g. It can be made even without an oven
Cooking ingredients
Cooking Steps
Step1:[Qifeng cake bottom] prepare 3 eggs, 60g of fine sugar, 1 tablespoon of Matcha powder, 1 pinch of salt, 25g of oil, 60g of milk and 60g of low gluten flour. Preheat the oven to 180 ℃. Separate the yolk from the egg white. Add sugar to the yolk. Break it up completely.
Step2:Slowly pour in the vegetable oil while stirring.
Step3:Add a small amount of milk to the tea powder several times, and mix well.
Step4:Slowly pour the rest of the milk into the Matcha paste, and mix it into smooth Matcha milk.
Step5:Pour the Matcha milk into the egg yolk. Stir well.
Step6:Sift the low gluten flour into the yolk paste for 23 times. Mix the yolk paste evenly until it is thick and delicate.
Step7:Add sugar to the egg white. Beat the egg white with low speed, high speed and low speed to neutral foaming.
Step8:Add 1 / 3 of the protein cream to the yolk paste. Stir well.
Step9:Transfer the batter to the protein cream. Stir well.
Step10:Pour the cake paste into the long baking tray paved with baking paper. After the surface is trowelled, shake the mold twice. Shake off the internal bubbles (the size of baking tray in the figure is 20 * 30 cm).
Step11:Put the batter in the preheated oven and bake at 180 ℃ for 15 minutes.
Step12:The baked cake is immediately transferred to the drying rack for cooling. The baking paper on four sides is disassembled and spread out.
Step13:Tear the completely cooled cake off the baking paper. Put it on the cake plate.
Step14:Use the mousse circle to press out a circle on the cake. Carefully remove the cake outside the mousse circle (don't touch the mousse circle after pressing out the round bottom. But the leftover material torn off can be eaten freely ~).
Step15:[four color Matcha] prepare 125g milk, 100g mascarpone cheese, 175g cream, 70g sugar, 2 pieces of gilding tablets (12g), 1 tablespoon Matcha powder. Cut the gilding slices into small pieces. Soak them in cold water. Soak them in soft water, then pull them out and dry them.
Step16:Put the gilding tablet into the hot milk. Stir until the gilding tablet is fully melted.
Step17:Add the hot milk to the softened cheese. Stir well.
Step18:Add sugar to the cheese paste. Stir until it is fine and granular.
Step19:Beat the cream until it has a pattern on the surface but still has some fluidity.
Step20:Pour part of the batter into the whipped crea
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Cooking tips:1. The action of turning the egg white is similar to cooking. Use a scraper to copy the batter at the bottom. While copying, turn the egg basin. 2. I used the microwave oven to heat the milk in advance. I softened the cheese at room temperature in advance. When you make it yourself, remember to prepare these in advance; 3. I used mascarpone cheese for cheese. It tastes better. It's OK to change it into cream cheese; 4. If you think there are still particles in the well stirred cheese paste, you can use the mesh screen to filter it again; 5. Pour mousse paste into the tea powder When you take off the film, you can use the electric blower to open the hot air like me. Blow around the mousse circle. When the mousse circle can shake, be careful to take off the film. Seven point one Big spoon = 1tablespoon = 15ml, 1 small spoon = 1teaspon = 5ml. 1/2
