Four-leaf clover matcha mousse
Ingredients: low-gluten flour
Recipe Recommendations
- dark chocolate 90g
- light cream 120ml
- pure milk 50ml
- unsalted butter 60g
- cocoa powder 5g
- gelatin powder 5g
- low-gluten flour 40g
- salad oil 40ml
- egg yolk of 3
- protein of 3
- lemon juice 2 to 3 drops
- matcha powder appropriate amount
Steps for Four-leaf clover matcha mousse
1
Separate the egg yolk and egg white.
2
Pour 40ml of milk and 40ml of salad oil into a bowl and stir until evenly mixed.
3
Mix the low flour and cocoa powder, sieve and pour into a bowl.
4
Add egg yolk liquid to the basin in portions.
5
Stir evenly to form a shredded egg yolk paste.
6
Add a few drops of lemon juice to the egg white and beat on low speed until rough foam; add 40g of fine sugar in three times and beat on medium speed.
7
Beat until wet foam, dispense for about 7.
8
Add 1/3 of the egg white to the egg yolk batter, cut and mix well.
9
Pour back into the egg white and quickly cut and mix well.
10
Pour the batter into a baking sheet placed in baking paper, shake it a few times on the table to drain out the blisters and make the surface even; preheat the oven to 180°, and bake the middle layer for about 25 minutes.
11
Immediately after the baked cake slices are taken out of the oven, move them to the grill, tear open the oil paper to dissipate heat.
12
The cake slices are carved into hearts with a mold.
13
Use scissors to trim and cut slightly smaller, wrap the heart-shaped mousse mold with a layer of tinfoil, and place the cake slices in the mousse ring.
14
5g of gelidine tablet powder and 10ml of milk are fully absorbed.
15
Mix 40ml of milk and 40ml of light cream well, bring to a boil over low heat and remove from heat.
16
Sieve in 5g of cocoa powder and stir well.
17
Add chopped chocolate and stir over low heat until smooth.
18
Add the completely softened butter, stir well, and let cool to room temperature.
19
Shake well the light cream and pour it into a water-free and oil-free container, add 15g of white sugar, and beat on medium speed until 60% of the hair. There is a slight flowing feeling and the lines will not disappear immediately.
20
Take the gelatine liquid and a small amount of whipped cream into the chocolate solution and stir well.
21
Pour back into the cream paste and cut and mix well.
22
Pour into a mousse ring and smooth the surface; refrigerate for more than 2 hours.
23
Remove the mold and place it into a four-leaf clover shape.
24
Sift matcha powder on the surface of the mousse.