Moose tea

By VicentaLakin

Moose tea
The greenness of spring is a symbol of the recovery of all things, adding tea to Moose, making sweets so fresh, that we can taste it together and feel it coming

Recipe Recommendations

  • milk 50 grams
  • salad oil 40 grams
  • white sugar 70 grams
  • eggs of 4
  • low-gluten flour 40 grams
  • corn starch 15 grams
  • matcha powder 5 grams
  • fine sugar 20 grams
  • gelatin tablets 3 tablets
  • light cream 80 grams
  • powdered sugar 8 grams
  • egg yolk 20 grams

Steps for Moose tea

  • 1
    First, make the cake embryos: mix milk, salad oil and a portion of sugar, all evenly, to melt sugar。
  • 2
    Add yolk to even。
  • 3
    Sifted low-banded flour and corn starch were added and rolled to a smooth-sliding。
  • 4
    Add the last part of the sugar to the egg to the cold。
  • 5
    Clean up colded eggs and send them to wet hair。
  • 6
    Take a third of the protein cream, mix it with the yolk paste, evenly。
  • 7
    Put all the tumbled paste back into the protein cream, so that the tumbled to no particles。
  • 8
    The flat paste, the tarpaulin on the grill, it's all in the gold dish, and it's just a razor。
  • 9
    THE OVEN IS PRE-HEATED, 180 ON FIRE, 150 ON FIRE, AND 15 MINUTES ON TOAST (THIS IS MADE FROM THE LONG CRTF32K, AND THE TEMPERATURE VARIES FROM ONE OVEN TO ANOTHER, WHERE ONLY REFERENCE TEMPERATURE IS GIVEN)。
  • 10
    When you get out of the oven, tear down the oilpaper and cool down。
  • 11
    Three little piece of cake printed in a circular mold, spare。
  • 12
    Wrap it in the bottom with a membrane, and put it in a slice of clasp。
  • 13
    Then we do vanilla mousse: sugar is added to egg yolk, milk, insulated water to melt sugar。
  • 14
    The vanilla seed is removed and mixed with milk fluid insulated water。
  • 15
    The glitting tablets added ice water and soft spares。
  • 16
    Add soft gilding tablets to the yolk and mix the insulation to melt。
  • 17
    Then pass the face over the screen。
  • 18
    Sugar powder is added to light cream and is distributed to yoghurt with an electric omelet。
  • 19
    Add fresh cream to the yolk, evenly mixed, squeezed into half the mousse, colded for backup。
  • 20
    Finally, the tea mousse section: sugar is added to the egg yolk, milk is mixed with tea powder to melt。
  • 21
    The glitting is soft, added to the tea paste, and the insulated water is mixed to melt。
  • 22
    Sugar powder is added to light cream, which is distributed to yogurt with an electric omelet, and mixed with tea paste。
  • 23
    Take out the frozen vanilla mousse, squeeze the paste into the mold full of nine points, and freeze it for four hours。
  • 24
    Demolition after refrigeration, tea powder on surface sifting, decorating is sufficient。
  • 25
    The product appreciates it。

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