Recipe: Matcha Cheese Mousse Cake

Home Cooking Recipe: Matcha Cheese Mousse Cake

Notes:

This is a 6-inch round bottom cake mold. I don't have cold storage. Because it takes a few hours to refrigerate. Because of the time, I freeze the cake for about 1.5 hours. But if it is frozen, the bottom of the biscuit will be a bit. Hard, but let's take some time!

Ingredients:

Steps:

  1. Put the butter in the container (preferably bigger, because it will be poured into the biscuits), and the heat-insulating water will melt into a liquid. take it out.

  2. Place the biscuits in a fresh-keeping bag and crush them with a rolling pin. The more broken, the better (you can crush them by any means).

  3. Pour the biscuits into the melted butter, mix well, then pour into a 6-inch round die, compact the biscuits with a rolling pin, and then store the biscuits in the refrigerator.

  4. The gelatin tablets are placed in a bowl and soaked in cold water. The current weather is about 5~10 minutes.

  5. In the cheese, 30g of milk in the formula is placed in the container (preferably bigger), the heat-insulating water is melted, first stirred evenly with a whisk, and if there are particles, it is ground with a squeegee until the cheese is grain-free.

  6. Matcha powder plus 10g of hot water (outside the formula), mix well. Pour in the cheese and mix well. Add the remaining milk and continue to heat the insulated water.

  7. Remove the soft gelatin tablets, pour off the cold water, add the fully soft gelatin tablets to the milk cheese, stir until the gelatin tablets are thoroughly mixed. take it out.

  8. Also take a container, pour whipped cream, sugar, and use the egg beater to hit six distribution (I am used to whipping cream and all sugar, do not affect).

  9. Add the whipped cream to the cheese milk, mix well and turn into a mousse paste.

  10. Take the biscuit out of the refrigerator, spread some red beans on the biscuit layer, pour the mousse paste, gently shake it a few times, put the mousse in the freezer, and freeze for 1.5 hours (if it is refrigerated, it will take 3~) 4 hours, or overnight).

  11. Take out the frozen mousse, use a hot towel to rub the round mold edge, you can slowly demould.

  12. Sprinkle some white chocolate on the mousse cake and cut into pieces.


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