by Allure Red Face Drunk 369
Cream cheese 150g
Butter 22g
Gelatin tablets 10g
Digest biscuits 42g
Milk 30g
Hot water 30g
Aoran matcha 11g
Powdered sugar 60g
Light cream 170g
1、1. Crush the digestive biscuits in a blender and mix with the melted butter liquid, making sure to mix thoroughly.
2、2. Then pour it into a four-inch circular mold, and remember to pad a piece of oil paper beforehand at the bottom of the round mold! Then use the head of the rolling pin to compact it, be sure to compact, compact and send it to the refrigerator for refrigeration.
3、3. Place the gelatin slices in a bowl and pour the appropriate amount of cold boiling water into the bowl. Because the summer gelatin bubble is softer, so everyone should pay attention to the time, to avoid the gilliptin soaking for too long, dissolved in the water. [Can not be replaced with jelly powder]
4、4. Mix the softened cheese with the powdered sugar
5、5. Then beat the cheese with an electric whisk until it is slightly expanded
6、6. Sift the matcha powder into a small bowl, and then use 30 grams of hot water to dissolve it, it is best to use a mini egg pump to thoroughly stir it to open it, because matcha powder is more difficult to dissolve, be sure to stir a few times.
7、7. Then pour the melting matcha into the whiskered cheese bowl and mix it thoroughly with an electric whisk that I turn on in the mid-range! Remember to mix thoroughly
8、8. Place the soft gelatin in the milk, then heat the milk in water to allow the gelatin to melt thoroughly in the milk
9、9. After the gelatin is thoroughly melted in the milk, pour the milk into the matcha cheese paste and continue to beat them well with the whisk.
10、10. Then we send the light cream The light cream can be sent to 7 distributions, that is, it can be whisked to a thick and slow-flowing state.
11、11. Then mix the light cream with the matcha cheese paste evenly, remembering to mix it in a chopped manner.
12、12. Finally, take out the mold that was previously refrigerated in the refrigerator and pour the matcha cheese mousse paste into it. (This formula can make two four-inch round molds) is best refrigerated overnight.
13、13. Finished product, sifted above some matcha powder.
14, 14. Of course, you can also make some simple decorations on the surface of the mousse. Fruit and cream mounting are fine, and tutorials can't stop your creativity.
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