Chai vanilla mousse
By VicentaLakin
In the hot summers, a platter of green always gives people a cold feeling. Today, this little western dot I made is called vanilla tea mousse, which is made with tea powder imported from Japan, colours green and bright, and mixes with the vanilla mousse from Madagascar, and tastes the vanilla with a light odor. The fragrance of tea, sweetness, readyness of the entrance, and the beauty of my appearance are the most satisfying match I've had in the recent past。
Recipe Recommendations
- milk 35g
- light cream 120g
- fine sugar 27g
- egg yolk 25g
- vanilla pods 1 piece
- gelatin 3.5G
- Qi Feng Cake Body appropriate amount
- cherry appropriate amount
- Chocolate accessories appropriate amount
- Ready-to-use pectin appropriate amount
- matcha powder 7g
- white chocolate 20g
- sweetening
- other
- several hours
- senior
Steps for Chai vanilla mousse
1
Cyclops 6 cm with a round cutter, spare
2
(a) Production of vanilla mousses: vanilla bean torn open, vanilla seeds removed, shells boiled in a mixture of milk and light cream, 20 minutes of filtration
3
(a) Making vanilla mousses: fine sugar + yolk evenly, pouring 2 to 85°C into the pot, pouring it back into the pot, insulating it with water, rubbing the floor to the ground to the point of thickness, breaking off the fire, and continuing to mix continuously, reducing the temperature to 45 - 50°C, adding glitin with ice bubbles, so that it is smoothed
4
Vanilla mousse: when temperature drops to 30 ~ 35 °C (hand temperature), the light cream is added to 60 ounces in fractions, so that it is smoothed
5
(a) assembly 1: remove a round mousse with a diameter of 7 cm, wrap it in the bottom with a skin-covered film, put it in a sliced round tasting cake, squeeze it into half the vanilla moss, then put it into a second round tasting cake, and freeze it into the freezer
6
Production of tea mousses: evenly mixed milk, powdered tea powder, heating to 85°C ( remember: milk cannot boil)
7
(a) Making tea mousses: egg yolk, sugar and sugar are evenly mixed, pushing into six, running over and over, gravitating to thickness and off-water by heating the insulated water, (broken as quickly as possible, smoothed or foam generated)
8
(a) Tea mousses: white chocolate, ice-breathed gilitin, melting and mixing at 50°C
9
(a) Production of tea mousses: sub-integrally mixed with light cream to 60% of hair, followed by a small amount of rum mixed
10
(b) assembly 2: remove the frozen five-down tea mousse, level the surface, freeze the human refrigerator
11
Take out frozen, hard cakes, with a layer of face, i.e. fruit glue, and then demould, with cherry and white chocolate。
12
(a) Producing maps
13
(a) Close-up
14
Dig another spoon, will youChai vanilla mousse Make Tips
One, I use 50 bells of tea powder here, and other brands of tea powdered sugar can be reduced as appropriate; two, when the powder is mixed with milk, it must be mixed into particles before the next step can be taken; and three, vanilla mousse, must be frozen and then added to the tea mousse, otherwise the distillation effects will be compromised。