Contrast color mousse

Overview

How to cook Contrast color mousse at home

Tags

• baking
• cake
• cream
• egg
• geely slices
• low gluten flour
• matcha powder
• red yeast rice powder
• salad oil
• sugar
• yogurt
• milk

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Separating egg yolk and egg white

   

3. 3 Add 30g powdered sugar, milk and salad oil to the egg yolks, sift in low-gluten flour and matcha powder, and mix into a batter

   

4. 4 Add a little salt and two drops of vinegar to the egg whites, add the remaining powdered sugar in three batches, and beat until stiff peaks form, as shown in the picture, you can see small sharp corners when you lift the egg beater

   

5. 5 Fold the egg whites into the egg yolk batter three times

   

6. 6 Pour into the mold and put it in the oven at 160℃ for 50 minutes. Follow the same steps to bake a chiffon with red yeast rice powder

   

7. 7 Add Geely slices to a small amount of milk and heat in microwave until melted

   

8. 8 Add appropriate amount of powdered sugar to the light cream and whip until thick

   

9. 9 Add milk, yogurt and cream from Geely slices and mix. Divide into three parts. Add matcha powder and red yeast powder to two parts respectively. Put a piece of chiffon cake in the mold, pour in the mousse liquid, refrigerate for half an hour and then add the matcha mousse liquid. After it solidifies for half an hour, pour in the red mousse liquid

   

10. 10 After refrigerating overnight, use a hair dryer to blow the edges of the mold, take out the mold, and sift in the matcha powder

    

11. 11 Decorative finished products