Fresh tea mousse cake
By VicentaLakin
Recipe Recommendations
- protein of 5
- corn oil 40g
- milk 80g
- low-gluten flour 50g
- white sugar 50g
- light cream 100g
- gelatin powder 10g
- matcha powder 10g
- milk fragrance
- roast
- several hours
- simple
Steps for Fresh tea mousse cake
1
Count all the materials。
2
Milk and corn oil are evenly mixed。
3
Scan low-banded flour。
4
Z FONT MIX EVENLY。
5
The protein was added to the white sugar three times with an egg-beater to wet hair bubble。
6
In three sessions, the paste is mixed。
7
Down into the oven, scratching the surface with a scratchboard。
8
The oven is preheated at 180 degrees and will be ready for up and down to 150 degrees for 20 minutes。
9
When it cools, it cuts into a circle。
10
The milk is mixed with glittin insulated water until completely dissolved and cooled。
11
Cream cream is added to the white sugar barbed up into wet hair bubbles。
12
Mix steps 10 and 11。
13
The tea powder is pouring into the water, and it's cooling down。
14
It's half the mousse。
15
Cake in live bottom mold。
16
A spoonful of original mousse, a spoonful of tea mousse, and then down into the mold, flattening the surface。
17
Draws flowers with toothpicks and freezes them in refrigerators for more than five hours to remove the demography。
18
The finished product。
19
The finished product。
20
The finished product。