Favorite color of matcha ~ summer. This mousse has a rich taste and likes it
by im7s
#海绵蛋糕 #
3 eggs
Caster sugar 100 g
Low flour 80 g
Milk 50 g
Butter 30 g
Cocoa powder 10 g
Matcha powder 7 g
Rum 5 g
#酸奶慕斯 #
Homemade yogurt 180 g
Light cream 100 g
Caster sugar 40 g
Gelatin tablets 10 g
Lemon juice 5 g
#抹茶慕斯 #
Light cream 120 g
Caster sugar 12 g
Milk 120 g
Caster sugar 30 g
#朗姆糖浆 #
Caster sugar 18 g
Water 23 g
Garnish with matcha powder to taste
1. Separation of egg whites;
2, caster sugar is added to the protein three times, beaten until hard foaming;
3、 Add egg yolks and beat well;
4. Sift in low gluten flour;
5. Mix well and divide the batter into 2 parts;
6, add butter to the milk, heat until the butter melts, pour rum and mix well, divide the liquid into 2 parts (each part is almost 40g), add the sieved cocoa powder and matcha powder to mix until there are no particles, let cool and cool;
7. Pour the cocoa and matcha solution into the batter and mix well;
8: Pour into the mold, bake at 160 °c for 25 minutes, cool down after baking.
9, fine sugar and water mixed and heated, from the fire cooled after adding rum to stir evenly, rum syrup is ready.
10, gelatin tablets into cool water in advance to soak soft, fine sugar poured into the light cream beaten to 7 distribution;
11, heat 1/3 of the yogurt into the soft gelatin tablets, heat until the gelatin tablets are completely melted, mix well;
12: After cooling at room temperature, add all the yogurt and stir well; then pour all into the cream paste, then add the lemon juice and mix well.
13. Use the mousse circle to first press out the cocoa and matcha sponge cake heart shape, and then wrap the periphery of the mousse circle with tin foil to prevent the mousse liquid from leaking out;
14. Put the heart-shaped cocoa sponge cake into the bottom of the mold;
15, brush a layer of rum syrup;
16. Pour in yogurt mousse liquid and refrigerate for more than half an hour;
17、 Take out the 4 that has been refrigerated and solidified, and then add the heart-shaped matcha sponge cake;
18: Brush with a layer of rum syrup and continue to refrigerate.
19, mix matcha powder, 30g of fine sugar evenly and set aside, heat the milk slightly, add it to the matcha powder in parts, stir well;
20, then add cool water to soak soft gelatin tablets and mix well;
21, 12g of caster sugar poured into the light cream and beaten until 7 distribution, the matcha liquid is added to the whipped cream paste, mixed evenly and sieved again;
22. Take out the refrigerated mousse cake and pour in the matcha mousse paste;
23: Refrigerate overnight.
24: Remove the mousse and sift a layer of matcha powder on the surface.
25. Finished product drawing
26. Finished product drawing
27. Finished product drawing
Mousse liquid is recommended to sift through, the batter will be more delicate; when cutting, each cut knife remember to wipe with a cloth, the cut surface will look better; the mold comes from the heart-shaped mousse circle three-piece set of learning to cook.
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