What is matcha mousse, matcha cheese mousse cake

Kaisling cake making technology has a history of nearly 80 years, is a typical representative of handicraft skills in the production of pastry, its production process through the selection of materials, ingredients, mixing, baking, blank, making cream paste, cake layering, plastering, mounting, writing, decoration and other processes, mainly including:

1. Cake making process: use fresh eggs, add sugar to the egg yolk and stir them separately, then mix in flour and other batters into the mold, and bake them into cakes.

Cake requirements: delicate inner quality, like a sponge, elastic.

2. The cream paste production process: first boil the sugar solution and wash it into the beaten egg liquid until it cools, and then wash in the beaten cream until it is even.

Cream cream requirements: the paste is delicate, smooth, no sugar grains, the taste is oily, and the cream fragrance is rich.

3. Cake framing process: firstly, peel the cake embryo and leave the core, evenly cut it into three layers, and fill it with cream and wipe the dough.

Process requirements: full decoration, three-layer sandwich of cake blank, smooth surface, correct shape, cake blank is not exposed.

Then on the plastered cake, mounting, writing, mounting, and decorating.

Process requirements: smooth mounting lines, clear and upright fonts, reasonable layout, realistic mounting or animal shapes, elegant colors, and strong interest in life.

Matcha mousse ingredients: 500 grams of whipping cream, 5 grams of rum (if you don't have one), 100 grams of milk, 100 grams of sugar, 20 grams of matcha powder, 15 grams of fish gelatin powder.

Method: 1. Beat the whipping cream into 6 and put it in the refrigerator for later use;

2. Cut off the crust of the chiffon cake and spread it into the cake mold for later use;

3. Add 50 grams of cold water to the fish gelatin powder and stir well to melt in water;

4. Sift the matcha powder into the fish gelatin powder and mix well;

5. Take out the whipped cream from the refrigerator, add 100 grams of milk and beat evenly;

6. Add 5 medium rum and beat evenly;

7. Add the slightly warm matcha fish gelatin powder liquid to 6 and beat evenly;

8. Pour the finished mousse liquid into the cake mold, shake off the bubbles a few times, cover with plastic wrap and put it in the refrigerator for refrigeration;

9. After refrigeration for 4-5 hours (I refrigerated for 12 hours), take it out, wrap the cake mold with a hot towel and gently remove the mold;

10. Sieve matcha powder on the surface of the cake;

11. It's okay to decorate it (I used pineapple balls, long biscuits, and blueberry QQ candy).

Ruby is the name of a cake shop.

<> "Matcha Cheese Mousse Cake.

A 6 inch square mousse mold.

Matcha mousse. 60g of crushed biscuits, 30g of butter

Cheese 180g, caster sugar, 30g, whipping cream 100g, hot milk, 40g+20g, matcha powder, chalu 4g, gelatin slices, 8g

1. Stir and melt the butter in hot water, mix the crushed biscuits, pour the lost tape into the mold and flatten and freeze for 30 minutes.

2. The cheese is soft and waxed, and the sugar is added and stirred smoothly.

3. Beat the cream to thicken, add the cheese paste and mix well.

4. Soak the gelatin slices in ice water to soften, add 40g of hot milk, stir and melt, then pour into the cheese paste and mix the lead in rotation.

5. Mix 20g of hot milk with matcha powder, take 250g of cheese paste mixed with matcha liquid, pour it into a mold and freeze until it solidifies.

6. Pour the remaining cheese paste into the Chalu mold and continue to freeze until solidified.

Matcha mirror. Milk: 90g, caster sugar, 10g, matcha powder, 1g, Jili, 3g

1. Heat and stir the milk and sugar evenly and divide into two parts.

3. Add one part to the matcha powder and stir well, and the other part to the soft gelatin zigchen zigchen and stir well.

3. After the two parts are mixed evenly, they are bent through the sieve posture, poured into the mold and refrigerated for more than 4 hours or overnight, and the demoulding is not completed, and the lead belt is rented in turn and then cut into pieces for decoration.

<> "Oven-free cheese matcha mousse cake melts in your mouth.

Super ** mousse cake, cheese milk flavor with matcha fragrance, melts in the mouth.

Ingredients: 1. Mousse bottom: 40 grams of chopped biscuits, 10 grams of butter.

2. Matcha mousse: 40 grams of cream cheese, 100 grams of milk, 20 grams of sugar, 5 grams of gelatin slices, 2 grams of matcha powder, 80 grams of whipping cream.

3. Cheese topping: 40 grams of cream cheese, 10 grams of milk, 7 grams of sugar, 15 grams of gelatin slices, and 15 grams of whipping cream.

4. Mousse rings: 2 pieces, diameter 8cm, height 4cm.

Preparation of cheese matcha mousse cake:

1. Crush the biscuits, add melted butter, add the mousse ring and press tightly, refrigerate and set aside.

2. Soften the cream cheese in hot water and stir smoothly.

3. Soak gelatin slices in cold boiled water to soften, add warm milk and stir to dissolve, add matcha powder, sugar, cream cheese, stir with egg whip, if it is not easy to mix, you can stir in hot water.

4. There will be a small amount of granules in the cheese paste, which is sifted and beaten into the non-flowing light cream to mix.

5. Refrigerate the mousse ring for more than 3 hours, heat it with a hair dryer or hot towel for four weeks, and then take out the mousse ring.

How to make the cheese topping:

1. Add soft gelatin slices, cream cheese and sugar soaked in cold boiled water to the milk, stir and dissolve in hot water.

2. Add light cream and stir, sift and put it into a piping bag.

3. When the hand is warm, squeeze it on the surface of the matcha cheese mousse, and the side dripping can be directly squeezed out with a piping bag, and if the surface is uneven, you can use a small spatula.

As long as the cheese drench is in control, it is still very well controlled, the temperature is too low, and the squeeze out has been semi-solidified, at this time, you can directly connect the piping bag and soak it in hot water; The temperature is too high and the fluidity is too great, so you can wait for it to cool down before making it.

The matcha cheese mousse cake with super high value is just right to eat one small piece at a time!

Love is to be willing to give and sacrifice unconditionally for each other, you don't need any reason to love someone, you just want the other person to be happy forever, never worry about each other, be happy because the other person is happy, and feel happy because the other person is happy.

We all know that love represents a kind of responsibility, love is a kind of unconditional giving and sacrifice, love is endless and never lost, love is not not to reciprocate, and the return of love is the eternal joy and happiness of the other party. And the happiness of the other party is your happiness, and the happiness of the other party is your happiness, and you should be happy with her happiness and happiness with her.

There is no right or wrong in love, only whether it is suitable or not, willing or not, happy or not. When you can't be together anymore, it's not that she didn't choose you, it's not that you abandoned her, it's that happiness didn't choose you, happiness didn't choose you, and love didn't choose you. So don't be troubled, don't be sad, you should bless each other and hope that each of you will find your true love.

If you feel pain when you lose the other person, then it proves that you don't love her at all, you just want to possess her, and you will only suffer when your possessiveness cannot be satisfied. When you love someone, what you should think about is not what the other person can give you, but what you can give her, can you give her the affection she needs? Can you give her joy and happiness?

Can you be happy with her happiness, happy with her happiness? Only this kind of love is true love, and only this kind of love can be happy.

Friend, there is no reason for love. I hope you can be happy, please be happy...

A new year has a new beginning. Don't think so much, it's important to be happy.

Matcha mousse is because of its aftertaste, fresh, long, not gorgeous, but it is not unforgettable, it is the lingering memory left between the lips and teeth.

Matcha is a green tea that is ground into a micronized, covered, steamed green tea using a natural stone mill. Originating from the Sui Dynasty in China, rising in the Tang Dynasty and flourishing in the Song Dynasty, matcha has a history of more than 1,000 years. Matcha is made of sunshade tea as raw material, and the tea powder milled by tea ultrafine powder machine is matcha, as long as there is no high temperature process in the processing process, do not destroy the color, do not pollute twice, do not accidentally enter the impurities, and the fineness meets the requirements, it is still good matcha.

Like Japan's Aobei, the Aolu variety is particularly green because of its own color, and if you add the shade of the greenhouse, the color and taste of the matcha will be particularly good, and it can be regarded as a high-end matcha. Processing method of matcha: In ancient times, it was mainly processed by stone grinding, and now Japan basically uses ball mill matcha machines to process matcha.

Note: Grinding tea is different from the steamed green tea of sencha, the main process is: after the steam is finished, it is directly entered into the drying room (not rolled) and roasted, and then the stems and leaves are separated, and they are dried twice, and the tea leaves obtained are milled tea.

Matcha has not only been popular with the Japanese people for thousands of years.

Material 1400g of milk

2.100g sugar

3.3 egg yolks.

4.4 gelatin tablets.

5.Matcha powder 5g

6.250g whipped cream

7.2 slices of vanilla sponge cake.

Matcha jelly part:

1.300 g of water

2.66g of granulated sugar

3.2 gelatin tablets.

4.Matcha powder 2g

Decoration material: a pinch of vegetable whipped cream.

A pinch of matcha powder.

Method 1Soak gelatin until soft, wring out the water and set aside.

2.Place 1 sponge cake base in the prepared mousse mold and set aside the other 1 piece.

3.Mix the strength of the matcha to be brushed on the cake according to your preference.

4.Whip the whipped cream until it is wet and foamy.

5.Start making matcha jelly noodles: mix the granulated sugar with matcha, add boiling water and stir until melted; Add the softened gelatin slices while hot, stir until completely melted, and let cool for later use.

6.Mix the egg yolk with granulated sugar, boil the milk to 80 Flush into the egg yolk paste and stir well, then cook over low heat until thick, if the wooden spoon is scooped up, the wooden spoon can be a line with your fingers and does not faint, you can remove from the fire.

7.Add the softened gelatin slices while hot and stir until melted; Then add matcha powder, mix well, sift and let cool.

8.Add whipped cream and mix well.

9.Brush the first layer of cake on the mousse with matcha water and pour in the mixed mousse until it is about 1 3 full.

10.Add another slice of vanilla sponge cake and brush the cake with matcha.

11.Fill the model with the remaining mousse and smooth it with a small spatula before freezing, and decorate after it is iced.

12.Drizzle the frozen mousse surface with matcha jelly noodles, remove the mold and slice it.

13.Squeeze in whipped cream balls and sprinkle with a little matcha for garnish.

Tips: Before using gelatin tablets, soak them in ice water to soften. After wringing out the gelatin tablets soaked in ice water, they can be added directly to the solution prepared to make jelly and dissolve together while hot. In addition, it can also be heated and dissolved in water before being added to the jelly solution.

Mousse stuffing:

1.120 ml milk, 2 tablespoons of gelatin powder, 2 tablespoons of matcha powder, 3 tablespoons of sugar, 1 cup of whipped cream.

2.Whipped cream until six or seven are distributed, set aside;

3.Add matcha powder to the milk and mix well, then add sugar and stir until it melts; Add the fish gelatin powder and stir slightly to make the fish gelatin powder absorb water and expand;

4.Heat the milk in water until the gelatin powder melts;

5.Pour the milk into the whipped cream and stir well to form a mousse filling; (I originally prepared honey red beans, but I forgot to add them in the end).

Cake body: 1The materials and methods can be found here: Eight-inch basic chiffon.

2.After the cake is defilmed, cut it horizontally into 1-2 cm cake slices, take two slices for later use, one of which is cut off with scissors about a centimeter wide edge;

3.Use oil paper to cut out a slender strip equal to the height of the cake mold, and wrap it around the inner wall of the cake mold for anti-staining;

4.Put a large cake slice into the cake mold to make the bottom of the mousse, and pour in about half of the mousse filling;

5.Then put another slice of cake with the edge cut off horizontally on top of the mousse filling, continue to pour in the remaining mousse filling, smooth out, and refrigerate for more than two hours.

the preparation of matcha cake; 2 chicken eggs, 50g caster sugar, 12g salad oil. , 2 tsp matcha powder, 31g milk, 50g cake flour, 1 tsp vanilla extract, 1 4 tsp cream of tartar

Method 1Add matcha powder to the hot milk and mix well.

2.Add 40g of caster sugar to the egg yolk and beat until the loose sugar is completely melted.

3.Pour the salad oil into the egg batter and mix well, then pour in the matcha milk and stir well.

4.Sift the flour into the matcha egg batter and mix well, without over-stirring.

5.Add the egg whites to the tartar powder and beat it with a whisk to form coarse bubbles, pour the caster sugar into 3 minutes and beat it with a whisk until it becomes dry foam.

6.Take 1 2 egg whites and add them to the matcha egg batter and mix well with an upright egg beater, then add the remaining 1 2 egg whites to the matcha egg paste and mix well with a rubber spatula, do not stir too much.

7.Bake in the oven at 170 degrees for 40 minutes.

8.After the cake is baked, let it cool, spread cream and decorate!