Girls love matcha mousse the most, which may be related to a beautiful story of matcha mousse, it is said that a Moorish manor in Japan is planted with delicate and dripping matcha tea leaves, and the owner has a 16-year-old daughter, pure and beautiful. There was a group of poor boys working for the owner who took a fancy to the owner's daughter, but did not know what to use to express his love for the girl, after hard thinking, he left some picked matcha tea leaves every day, baked and ground into delicate matcha, and then with fresh cream, made into the simplest square matcha cake, the next morning to send to the girl. Day after day, the girl gradually got used to the taste of the cake, was touched by the sincerity of the young man, and eloped with the young man. The boy took the girl to a new town, made a living from his cake-making craft, and they lived a sweet and happy life ever since. Later, they returned to the manor to receive the blessing of the owner, and the young man's cake craft has been passed down in the manor since then, and the cake that impressed the girl became the symbol of the manor, which was called "matcha mousse" by the owner.
The touch of green of matcha is the taste of summer, last summer I made matcha mousse, that kind of tender and smooth, the happy taste that melts in the mouth, I salivate when I think of it, this is not summer yet, mango mousse, matcha mousse, next also to do peach mousse, chocolate mousse, etc., on the arrangement. This matcha yogurt mousse cake has a total of 5 layers, namely biscuit layer, matcha mousse layer, yogurt mousse layer, matcha drizzle layer, and decorative layer. When making mango yogurt mousse, it is said that the decorative layer is the most test of creativity and can be played freely. Then make matcha mousse I want to say, the bottom 4 layers are the most basic, but also the most cumbersome, learned any taste of mousse can do, for this purpose specially summarized 10 careful, I hope to help you Oh
10 pieces of matcha mousse carefully:
1, mousse production commonly used coagulant is gelatin (fish glue), gelatin in the mousse mainly plays a role in stabilizing the structure, gelatin tablets to be soaked in cold water soft, melted in hot milk.
2, make a mousse cake without an oven, the bottom layer is used biscuit layer, biscuits can choose to digest biscuits or whole wheat biscuits, remember to add butter.
3, light cream is used to make mousse, generally have to be whisked to hard foam, in addition to the biscuit layer, the above four layers are needed, when sending remember to generally stir and send in one direction.
4, the powdered sugar particles are very fine, while about 3 to 10% of the starch mixture, can be used to make a variety of folk delicious snacks, whisk it away, but sometimes if you add powdered sugar, the correct posture, is unable to send the successful situation, remember to remove the brand of powdered sugar from your cooking family, because at this time to add white sugar are better than it, that is to say, add powdered sugar light cream or eggs, the correct posture, will be able to successfully send these hard foamIng Oh.
5, the biscuit layer into the refrigerator is refrigerated for 15 minutes, the yogurt mousse layer into the refrigerator is refrigerated and solidified, and the matcha yogurt mousse layer into the refrigerator is also refrigerated and solidified, and the shower layer is refrigerated for about 4 hours. Do not use freezing, otherwise you can't eat, you don't have time to write, you can open the refrigerator to check according to the actual situation.
6, do mousse need to add hot milk, milk is actually a substitute for water, in addition to dissolving granular materials, but also can make the mousse taste more refreshing and delicious, but also can promote the mousse texture more delicate lubrication.
7, de-mold as long as the mousse cake is raised, gently pushed down can be.
8, the cream of the decorative layer should be whisked to hard foam, otherwise the soft decoration has no effect. The so-called hard foaming refers to the egg white or whipped cream after foaming with sugar stirring until the texture is obvious and snow white smooth, elastic when hooked and the tail end is straight, popularly speaking, the whisk has a small sharp angle when lifted.
9, the decorative layer of the fruit can choose their favorite to decorate, do not stick to the mud, rosemary leaf decoration is particularly recommended.
10, matcha powder is replaced by cocoa powder, is chocolate mousse, replaced by mango puree is mango mousse, replaced by vanilla is vanilla mousse, just see what you want to eat, such a detailed practice tutorial, really a learning will, do you not try?
<h1 class="pgc-h-arrow-right" > matcha yogurt mousse</h1>
Ingredient List:
Biscuit bottom layer
Whole wheat biscuits 60 g / 6 inch cake mold / butter 30 g / rolling pin / spoon / spatula / food grade self-sealing bag
Yogurt mousse layer and matcha yogurt mousse layer
Yogurt 200 g / Light cream 200 g / Hot milk 30 g / Powdered sugar 30 g / Gelatin tablets 10 g / Matcha powder 5 g
Matcha pouring layer
50 g of hot milk / 30 g of light cream / 20 g of powdered sugar / 5 g of gelatin tablets / 3 g of matcha powder
Decorative layers
Light cream 50 g / powdered sugar 25 g / mounted flower spout / mounted flower bag / fruit to taste / a little matcha powder
Cooking steps
- step1 -
Pack 60 grams of whole wheat biscuits into a sealed bag, repeatedly crush and crush the biscuits with a rolling pin, then pour the crumbs into a bowl and set aside.
- step2 -
Melt 30 grams of butter in hot water, pour into a bowl of broken biscuits and mix well.
- step3 -
The bottom of the 6-inch live-bottom cake mold is laid with cake paper, and the mixed biscuits are crushed into the mold and pressed tightly. Then refrigerate for 15 minutes, and the bottom layer of biscuits is ready.
- step4 -
Add an appropriate amount of hot milk to the matcha powder and stir it evenly to become milk matcha; 10 grams of gelatin flakes are soaked in cold water to soften, scoop out the brewed gelatin slices and squeeze dry water, and then put into the appropriate amount of hot milk and stir evenly, the gelatin slices will melt in the hot milk.
- step5 -
Add hot milk mixed with gelatin slices to 200 grams of ambient yogurt; 200 grams of light cream add 30 grams of powdered sugar, use an electric whisk to spread the powdered sugar and cream at low speed, and then open the high-speed line, lift the egg beater with a small sharp corner, and the light cream is beaten.
- step6 -
Mix the whipped light cream into the yogurt mixed with gelatin slices and mix it well, which becomes a yogurt mousse paste, which is divided into two parts, one of which accounts for two-thirds and the other one-third of it. Add a well-stirred milk matcha to two-thirds of the yoghurt mousse paste, mix and stir well, and the matcha yogurt mousse paste is ready.
- step7 -
Take out the biscuit layer in the refrigerator, pour in the mixed matcha yogurt mousse paste, shake it with your hand to discharge the bubbles, then put the refrigerator refrigerated to solidify and take it out, and then pour in one-third of the yogurt mousse paste, also shake a few times to eliminate the bubbles, and then put the refrigerator refrigerated and solidify, so that the matcha yogurt mousse layer and the yogurt mousse layer are ready.
- step8 -
Next, to make a matcha drizzle layer, 5 grams of gelatin tablets are brewed in cold water to soften, 3 grams of matcha powder is added to 20 grams of powdered sugar and mixed evenly, fish out the brewed gelatin tablets to squeeze dry water, and then put into the appropriate amount of hot milk to stir evenly, gelatin tablets will melt in hot milk.
- step9 -
Pour the hot milk mixed with gelatin slices into matcha powder and stir well, then pour in 30 grams of light cream and stir well. Because the drizzle layer is more delicate and smooth, the matcha drizzle layer needs to be sieved 2 to 3 times before use.
- step10 -
Take the matcha mousse from the refrigerator, drizzle with matcha noodles, and refrigerate for about 4 hours to solidify, so that the matcha noodle layer is completely ready. Finally, to make a decorative layer, add 25 grams of powdered sugar to 50 grams of light cream and beat until hard and frothy, and put the beaten light cream into the framed flower bag for later.
- step11 -
Take out the frozen mousse cake in the refrigerator, use a taller water cup at the bottom, gently place the whole mousse cake on the water cup, and then gently put down the push, you can easily release the mold.
- step12 -
Decorate the top of the cake with a ring of cream and add fresh fruit of your favorite.
- step13 -
Then decorate with fresh rosemary leaves around a circle of cream, and finally sprinkle with matcha powder, the decorative layer of matcha yogurt mousse, that is, the whole matcha yogurt mousse cake is completed, suitable for the whole family to share or party afternoon tea, let's taste it together.
Delicious presentation
Matcha mousse is layered, rich in taste, sweet and silky, melting in the mouth, and each bite is classic and sweet, melting in gentle taste buds.
<h1 class="pgc-h-arrow-right" > Kikuko Monogatari</h1>
Matcha yogurt mousse is Kikuko's sister Cooking's 595th delicious dish, why do I like mousse? Of course, in addition to its fresh appearance, sweet taste, happy feeling, there is a point is its simplicity and health, digestion of biscuits and whole wheat biscuits is very good to digest, yogurt milk is also our daily consumption, a variety of fruits with, homemade, always a sense of achievement, eat very satisfied, but also because this spring and summer, bitter enough, worth a little more sweet bar. Food is worth sharing, life needs to be recorded, Kikuko food is worth moving forward with you.
This graphic work is the original of Kikuko Food, every picture and every paragraph of text is carefully taken and written, and I am willing to grow together with you and live a healthy life. Your attention, forwarding and commenting are the greatest encouragement and support for Sister Juzi, it is strictly forbidden to copy, steal pictures, and infringe on bad self-media accounts, and the author reserves the right to pursue legal responsibility.