Woo-ji put on tea mousse cake
By VicentaLakin
Have you been in love with tea while you're keeping her miserable? Have you been obsessed with Moose's taste and yet stopped her sweetness? So the tea-mush cakes are absolutely ablaze these two problems – the teas have brought to Moose a life, and Moose has given the teas a sweet and rosy rosy, and perhaps this is the way it is done, creating their fine reputation. I hope everyone is in a good mood
Recipe Recommendations
- whole egg
- salad oil 35g
- vanilla extract 2 drops
- baking powder 1g
- cream of tartar 1g
- milk 200g
- sugar 40g
- animal whipped cream 180G
- orange juice 45G
- low-gluten flour 45G
- salt 1g
- Japanese Uji Matcha Powder 10g
- gelatin tablets 2 tablets
- fruit several
- sweetening
- baking
- several hours
- ordinary
Steps for Woo-ji put on tea mousse cake
1
(a) Orange juice and salad oil mix: slowly invert and mix at the same time, preferably with an egg bar, which can be more evenly mixed
2
LOW-BANDED FLOUR AND POWDERED POWDER SIFTED INTO ONE STEP TO PREVENT FLOUR BLOCKS, A LAZY INDIVIDUAL STOLE, SIFTED WITH PAPER CUPS, SLOWLY SIFTED THE POWDER INTO THE BOWL, SHUDDERED IT BEFORE IT TOOK TIME TO GET OUT, AND NOW FELT FASTER, AND THEN THE LAST PARTICLES WERE PRESSED WITH THEIR FINGERS
3
A mixture of flour and liquid is a sticky drop
4
Add the yolk to the 3-step paste twice, slowly mixing it, so it doesn't work hard. It'll make flour feel like a little chopstick
5
2 drops of vanilla in the 4th drop, evenly mixed and dryed with a membrane or wet cloth for later use ~
6
pumping proteins (using sugar): add powder and salt, start high-speed ejection with egg-pumpers, and one third of the sugar is added to the larger bubble, and continue to pass; until the bubbles become evenly small, a third of the sugar is added to the sugar and continues to pass; when the protein appears to have a visible pattern, the last one-third of the sugar is added to the sugar and continues to pass; and then slow down and continue to pass to the neutral hair bubbles, as in the case of graphs, which pick up a little tremor at the tip of the end and can drop a little bit
7
Take a third of the protein with a razor and put it in the yolk paste. You can do it online and search the video
8
PUT A ONE-STEP MIXTURE INTO THE PROTEIN, DON'T PUSH TOO HARD, OR THE PROTEIN WILL MELT, AND THE LAST FEELING IS THAT THE CAKE IS IN SUCH A STATE
9
Put the cake in a 6-inch container, shake the air in it, preheat the oven, make the cake small and thin, bake it at 170 degrees for 30 minutes, rebut it quickly when it's taken out, and the golden, yellow, soft cake embryo is ready to be used later
10
tea powder mixed with sugarb, which is less tea-eating, can be reduced at their discretion and replaced with other flavors such as cocoa powder
11
In order to avoid the emergence of a pan of milk, the milk is warmed by water and boiled slightly, and a one-third tea powder mixture is added, evenly mixed ~
12
then you add the rest of the tea mix, you take it off the fire, you mix it all up with a pre-cooled glitting tablet, and then you sift, you sift out, you sift out, you make the liquid more delicate, or you'll affect your taste
13
It's like a paste can move
14
A 12-step tea mix of cream is even, so Moose can do it
15
two pieces of the cake, cutting the edge around 1 cm, and the rest on the base of the six inches, pouring down a moose, coagulating it out of the fridge for about 20 minutes, refilling it in the second piece of cake, levelling the surface, covering the film, putting it in the freezer for one night
16
It's easy to get out of the cold cake, blow the edges with a wind blower, sift tea powder on the surface, put on the fruit, then put on the frosting, and kill you with a taste and vision