Tea mousse cake

By VicentaLakin

Tea mousse cake

Recipe Recommendations

Steps for Tea mousse cake

  • 1
    The protein is separated from the yolk
  • 2
    With milk and salad oil, it's even
  • 3
    Scan low powder and powder tea, evenly mixed
  • 4
    Protein with sugar, dry hair bubbles, small, straight angles to the head
  • 5
    1/3 of the protein is evened with the yolk paste, then the yolk paste is poured into the protein basin, and it continues to be even
  • 6
    Put the cake in the mold, into the oven, in the middle, up and down, 150 degrees, 40 minutes
  • 7
    When it's done, it's on the cooling shelf
  • 8
    Cut off the top floor and cut into two pieces of cake
  • 9
    Then we'll make moose, light cream and sugar, and we'll have a clear bouquet, and we'll have to move
  • 10
    Milk heats up, puts in cold water, soft glitches, mixs up, warms the milk with glittin fluid, so it's too low to condensate
  • 11
    When you're in the cream, the mousse is ready
  • 12
    Start making sugar and wine: pour the sugar into the water, heat it up until the sugar melts completely, cool it down and pour it into rum
  • 13
    Take out a cup of tea cake and put it on the bottom of the mold
  • 14
    Draw a glucose
  • 15
    Half the muss in the freezer, a little condensation in moss, you can put the second piece of cake, and it won't fall
  • 16
    Sift the rest of the tea powder into Moose and mix it evenly
  • 17
    Put a second piece of sugar cake on moose. Snippets
  • 18
    Into tea mousse
  • 19
    Put it in the fridge, freeze it for the night, blow it off with a wind blower
  • 20
    Isn't it beautiful

    • Tea mousse cake Make Tips

    I put tea powder on the top mousse. It's better

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