Matcha tea has a very fresh flavor and is very suitable for summer desserts. It has a slightly bitter taste and is very popular in Yejia's home. This matcha double-enjoy cake can eat both original mousse and matcha mousse. Of course, if it is troublesome, you can make a taste ~~~ Some students say that the sweetness is not enough. Things vary from person to person, I am not a sweet tooth, and I like the bitter taste of matcha. If you love sweetness, I suggest you double the amount of sugar in the recipe. Also, if you want to cut the cake beautifully, heat the knife before cutting, and the hard work of the cake is very sad and crooked ~ ~ Mould: 6 inch round bottom mold (8 inch all materials ✖️2, Other sizes own Baidu) Baking conditions: the middle of the oven, up and down 150 ℃, 40 minutes
|Egg (Matcha Chiffon Cake)||2 pcs|
|Low-gluten flour (matcha chiffon cake)||30g|
|Granulated sugar (matcha chiffon cake)||36g|
|Salad Oil (Matcha Chiffon Cake)||20 grams|
|Milk (Matcha Chiffon Cake)||20 grams|
|Matcha powder (Matcha Chiffon Cake)||3 grams|
|Light cream (mousse liquid)||200 g|
|Granulated sugar (mousse liquid)||15 grams|
|Milk (Mousse Liquid)||50 grams|
|Gelatin (mousse liquid)||2 tablets (10 grams total)|
|Matcha powder (mousse liquid)||5 grams|
|Water (sugar liquor)||30g|
|Granulated sugar (sugar liquor)||10 grams|
|Rum (sugar liquor)||5 grams|
The yolk and the egg white are separated, and the yolk is broken up.
Add milk and salad oil and beat well.
Sift in low powder and matcha powder, mix well.
Egg whites are beaten with sugar until they are dry and foamy, and the egg heads have short, upright, sharp corners.
Mix 1/3 of the egg white with the egg yolk paste, then pour the egg yolk paste into the egg white bowl and continue to mix evenly.
Pour into the mold, into the oven, middle layer, heat up and down 150 ℃, 40 minutes.
After roasting, put it down and cool it on the cooling rack. Wait for the cake to cool completely before demolding.
Cut off the uneven part of the upper layer. Then divide into two pieces of cake for use.
To make mousse, add sugar to the whipped cream, and use the electric whisk to create a clear pattern. Note that although there are lines here, the whole cream is still in a state of flow. Do not send it to the surface or decorate it. Remember!
Heat the milk, add gelatin slices that have been soaked in cold water, and mix well. Keep the milk gelatin solution warm, the temperature will be too low, it will solidify, and the mousse liquid will not melt below.
Pour into the cream and mix well to become the original mousse. Pay attention to the state of the mousse liquid. The mousse liquid can be leveled by itself without the need of manual scraping. Cold weather may solidify in advance, faster!
To make the sugar liquor, pour the fine sugar into the water, heat it until the sugar is completely dissolved, then pour the rum after cooling, and the sugar liquor is ready.
Take a piece of matcha cake and put it in the bottom of the mold.
Brush with sugar liquor.
Pour half of the original mousse liquid and freeze it in the refrigerator until the original mousse liquid is slightly solidified. That is, when you put down a piece of cake, the piece of cake will not fall.
Sift the matcha powder into the remaining mousse liquid and mix well. Some people say that matcha powder should be melted with hot water in advance, which is better for fusion. This suggestion is very good, then use 10 to 15 grams of hot water to melt matcha powder. Mix with mousse.
Put a second piece of cake with sugar liquor on the original mousse.
Pour matcha mousse.
Place in the refrigerator and refrigerate for 4 hours or overnight until set. Covering the mold with a hot towel or hair dryer for a while will easily release the mold.
After demoulding, sift a layer of matcha powder on the surface as a decoration, and then cut into small pieces to eat.