The last time I shared with you was a dripping cake, this time to share a green tea mousse that is particularly cool to eat in the summer, and then I will share with you his production convenience.
1, first prepare 100g of low flour, 50g of salad oil, 70g of sugar, 4 eggs, 85g of milk, 4 slices of gelatin, 80g of sugar, 200g of light cream, appropriate amount of blackcurrant, 5 spoons of green tea powder, appropriate amount of green grapes, appropriate amount of colored sugar, 100ml of boiling water.
2: Separate the egg yolk and the egg white, and pour the egg white into an oil-free and water-free container.
3: Add 40g of granulated sugar to the egg whites after the egg whites are coarsely soaked, beat into nine and distribute.
4: Pour 70g sugar, 50g salad oil, 100g low flour, 85g milk into the egg yolk and stir smoothly (do not raise the tendons).
5: Mix the egg yolk paste and egg white paste three times.
6: Pour into the mold and gently shake out large bubbles. Place in the preheated oven at 170 degrees for 45 minutes, remove the cold inverted button, divide with a toothpick and divide into equal pieces.
7: Rinse 3 tbsp green tea powder with 50ml of boiling water, add 2 slices of gelatin soaked in ice water and stir well to cool and pour into the basin.
8, light cream poured into the basin with green tea water, the bottom of the basin pad ice cubes - so conducive to hairing, put white sugar to six distribution - 2 times the original volume, with a thick flow of viscous liquid.
9: Add a slice of cake into the mold, pour in half the cream and sprinkle with blackcurrant.
10: Add another slice of cake and pour in the remaining cream.
11, mirror: about 50ml of boiling water + 2 spoons of green tea powder + 1.5 pieces of gelatin stir well, cool. Then pour evenly over the mousse cake.
12. Put in the refrigerator for more than 1 hour. After the finalized type, release the mold with a hair dryer. Then decorate the cake as you wish.
Here the green tea mousse is made, and the small partners who have not learned can consult our Oupin royal pastry training, or leave a message in the comment area, I will reply one by one.