Tea chocolate mousse

TODAY, WE WILL INTRODUCE A SIMPLE, EASY-TO-HAND DIET THAT CAN BE MADE WITHOUT A OVEN — TEA CHOCOLATE MOUSSE, FRESH AND SWEET, MOUSSE COOL AND SMOOTH, ENTRANCE AND BEAN-SWEET, WHICH IS VERY GOOD TOGETHER AS CHRISTMAS SWEET. LET'S SEE HOW IT WORKS. A. ENGLISH YOGURT: 30 G EGG YOGURT, 15 G WHITE SUGAR AND 60 G MILK. B. TEA CHOCOLATE MOSS: 95 GRAMS OF ENGLISH EGG CREAM, 15 GRAMS OF WHITE CHOCOLATE, 3 GRAMS OF GILT, 3 GRAMS OF TEA POWDER, 135 GRAMS OF LIGHT CREAM (TO 50%). C. DECORATION: 150 GRAMS OF LIGHT CREAM, 20 GRAMS OF FROSTING, APPROPRIATE QUANTITIES OF BEAN AND A SMALL AMOUNT OF TEA POWDER。

Recipe Recommendations

English custard 105 grams
Matcha chocolate mousse liquid 260 grams
decoration appropriate amount
egg yolk 30 grams
white granulated sugar 15 grams
milk 60 grams
white chocolate 15 grams
gelatin tablets 3 grams
matcha powder 3 grams
light cream 135 grams
frosting 20 grams
honey beans appropriate amount

sweetening
baking
half an hour
ordinary

Steps for Tea chocolate mousse

One is ready for all kinds of food. First of all, English mayo: mix yolk with white sugar with boiled milk。

The solution of the previous step was poured into the small pot and the medium-to-small fire was kept broken until 82-84 degrees off the fire (the English may have been made). The guilding tablets are cut into small pieces, with a little soft water. Tea chocolate mousse: pour white chocolate into English yogurt, mix it to full melting, evenly。

Light cream to 50%. The 4th stage solution was followed by a soft glitting tablet, sifted tea powder, 50% light cream and tea chocolate mousse。

Some honey beans at the bottom of Moose's cup, depending on the population. The tea chocolate mousse was poured into the cup, a few small shocks were removed from the bubble and placed in the freezer for two hours to condensate。

A small amount of frosting is used in decorative cream. I baked it with a glucose garden, and this wrapping seal makes it easy to use. Lean light cream into eight distributions, put it in a bouquet and squeeze it on a frozen mousse。

Scratch the surface of the cream. 12. A mixture of decorated tea powder and a small amount of frosting is sufficient to sift the pattern under sieve-aided panels。