Tea yogurt mousse cake

By VicentaLakin

Tea yogurt mousse cake
This is a six-inch tea yogurt mousse cake, which is perfect for making dessert in the summer, salty cheese cookies, sour sour yogurt, sour cream, fresh and bitter tea, and the whole taste is fresh and fresh。

Recipe Recommendations

  • biscuits 90 grams
  • unsalted butter 35 grams
  • plain yogurt 170 grams
  • light cream 200 grams
  • gelatin tablets 3 grams
  • hot milk 30 grams
  • matcha powder 3 grams
  • powdered sugar 10 grams

Steps for Tea yogurt mousse cake

  • Make Tea yogurt mousse cake step 0
    1
    Biscuit 90 g in powder form and 35 g salt-free butter insulated water into liquid。
  • Make Tea yogurt mousse cake step 1
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    The mix of biscuits powder and butter is even。
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    Put it at the bottom of the mould, and then put it in freezer for 20 minutes or freeze for 10 minutes。
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    The gilding tablets were softened in ice water and dried up, and the hot milk was put into 40 klicks, mixing to full melting。
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    It's all in 170 grams of raw yogurt。
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    Mixed evenly。
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    Light cream of 200 grams added to sugar powder of 25 grams to the flow of six distribution bubbles。
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    All in yogurt, evenly mixed。
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    All raw materials are divided into two, one third and one two thirds。
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    4 grams of tea powder with 40 grams of light cream, evenly mixed。
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    Add tea paste to two-thirds of cream paste, and mix it to even color。
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    The freezer takes out the molds that have been fixed on the bottom of the cookie and pours them into the tea mousse。
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    Put it in a freezer for 10 minutes。
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    When the tea paste is stymied, the remaining one third of the original paste falls。
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    The freezer continues to freeze for 10 minutes。
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    We're going to put on tea noodles, and we're going to mix 3 grams of tea powder and 10 grams of sugar powder。
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    Add another 30 grams of hot milk and mix it to melt the tea completely。
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    The three grams of the glitting tablet were softened in the ice water and dried up into the hot milk of 40 kri。
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    Smash to full melting。
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    We mix the two liquids evenly。
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    Two times over, removing bubbles and uncoated tea, can make the surface more delicate。
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    Take out the surface-stereotyped mousse, pour in the ready tea-show and freeze the fridge for four to six hours。
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    Blowing the heat with electric wind, blowing around the edges, helping Moose get rid of it。
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    Light lifting of the mold。
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    THE TEA YOGURT MOUSSE FINISHES O。
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    Sour yoghurt, fragrance cream, fresh and bitter tea, fresh and fresh。
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    It's perfect for dessert in the summer. The whole taste is nice and fresh。

    • Tea yogurt mousse cake Make Tips

    This formulation is six inches of square and eight inches of raw material needs to be multiplied by two。

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