< h1 class="pgc-h-arrow-right" > fee </h1>
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Oreo cookies
70 g
butter
35 g
Gillettin tablets
8 g
Cream cheese
120 g
Milk
Matcha powder
10 g
Light cream
240 g
sugar
90 g
<h1 class="pgc-h-arrow-right" data-track="18" > the simplest matcha mousse with the least material </h1>
To make a cake base: Crush or break the Oreo biscuits in a bag, beat them into powder with a blender, heat and melt the butter and pour them into the crushed biscuits, mix well into a 6-inch mold, flatten them and refrigerate them in the refrigerator
Because matcha powder is easy to lump when poured directly into the cream cheese, I mix the matcha powder with a small amount of milk first. Steps: First put 2 spice spoons of milk and stir with chopsticks or mini egg beater
3. Stir like this, add 2 tablespoons of milk, continue stirring, and finally pour all the milk into the stirring. In this way, the matcha paste will be very smooth and free of particles
4. The final stirred matcha paste looks like this
5. At this time, pour the mixed matcha paste into the cream cheese, heat insulation and melt and stir the cream cheese, take it away from the hot water when the cream cheese has only small particles, and put in the gillette slices after soaking in soft drainage and continue to stir until they are fused (gillette should be soaked in ice water in hot weather)
6. Put the sugar into the cream to beat the cream, beat it to a degree where it has a texture but can still flow
7. Pour the whipped cream into the matcha paste and mix well to form a mousse paste
8. Pour the mousse paste into a 6-inch mold, lift the vibration three times to shake off the excess bubbles, cover with tin foil, and refrigerate for more than 4 hours
9. Demoulding: Blow 2 times outside the mold with a hair dryer hot air, put it on a cup higher than the mold, and push the mold down to complete the demolding