Moose tea
By VicentaLakin
It's a delicious French-sweet mousse, a refreshing taste, a fragrance of tea that doesn't get tired of eating, but is fresh and sweet, and can be tried by a sweet partner! This recipe is a 6-inch mold。
Recipe Recommendations
- matcha powder 15g
- pure milk
- egg yolk
- light cream 300ML
- rum 5ml
- gelatin tablets 11g
- vanilla extract 5ml
- fine sugar
- pure water 50ML
- butter 50g
- Qi Feng cake embryo a
- Broken Oreo cookies 100g
- Baileys 5ml
- Oreo cookies 3 pieces
Steps for Moose tea
1
preparation of food material: 300g of light cream, 100g of pure milk + 100g of fine sugar 30g + 10g + 10g, 39.8g of egg yolk (two), rum 5ml, vanilla 5ml, giltine 11g, 50 bells of tea powder 15g. biscuit bottom: olio cracker 100g, butter 50g. mets: two pieces of twilight cake. liquor and sugar liquids: pure water 50g, fine sugar 25g, beverages 5ml. surface decorations: 50 bells with 10 g tea powder and three olio cookies。
2
biscuit bottoms: olio cracker 100g mills grinded to powder and mixed 50g of liquid butter. biscuit bottom: the base of the 6-inch thirties is wrapped in tin platinum paper, and the tattered olio cookies are laid to the bottom of the mold, and the pressure is tight. send it to the freezer。
3
liquor and sugar: 25 g fine sugar with 50 g pure water, slightly mixed. add a five milligram of betel。
4
original mussy: the glitting powder is in 5g and 6g, respectively. one egg yolk with 10 g fine sugar evenly。
5
original muscular: 100 g of pure milk boiled to bubbles, slowly fell into yolk along the inner wall of the container, and kept mixing to the white state of yolk。
6
prentissed mussels: 5g of glytine tardled water, added to a pure milk liquid of about 60 degrees, so that the mix is even to dissolve the glittin, and sift。
7
moose paste: the cream is 300 ml in the container。
8
30 g sugar, 5ml rum
9
Send to 60%. We'll split the light cream we've given you evenly。
10
Original mussy: original yogurt added to light cream, evenly mixed
11
add vanilla five milligrams, the original mousse。
12
Original muscular: take out the Olio cookie bottom mold and fall into a second
13
Put a piece of cake in it, put a glass of wine and sugar on it
14
Into the rest of the original moose. Send it to the freezer for one hour。
15
tea moustache: a single egg yolk with 10 g of fine sugar is even. tea mousse: 100 g of pure milk added 50 bells of tea powder 15 g slightly boiled and sifted。
16
Tea moss: pure milk of tea slowly pours into the egg yolk container along the inner wall of the container, pouring down and mixing。
17
mashed tea mousse: 6g of gilding water, mixed in pure milk and yolk to dissolve the glitting。
18
Tea mousse: The temperature of the tea mousse is down to 30 degrees and is evenly mixed with light cream。
19
Tea moss: Take out the cooled stylist, pour the stylish and send it to the freezer for more than 10 hours。
20
Surface Decoration: Taking out frozen mousse molds
21
Surface Decoration: Taking out frozen mousse molds，表面均匀的筛一层五十铃抹茶粉10g、装饰上奥利奥饼干。
22
Demo: A wind blower calls for a week, easy to demol
23
The delicious French tea and dessert mousse is doneMoose tea Make Tips
One, light cream, must not be too hairy. Avoid overdoing. 2 - 50 bells of tea powder are mixed and evenly mixed with milk, and particles can be avoided after screening. Three, every mousse paste is frozen and condensed and is pouring into another moose paste。