Matcha mousse
Overview
I remember when I first became obsessed with baking, the thing I made most was mousse cake. But I haven’t made the classic matcha flavor yet, so how could I miss it?
Tags
Ingredients
Steps
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First make the cake embryo: mix salad oil and water evenly and set aside.
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Beat the eggs and add the sugar and vanilla extract all at once.
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Beat until the egg liquid turns white and the streaks do not disappear immediately.
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Sift the flour into the egg mixture and stir with a spatula until there are no dry powder particles.
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Pour the oil-water mixture in step 1 into the batter in two batches, and slowly stir into a fine batter.
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Line a baking pan with oiled paper, pour the cake batter into it, and smooth the surface.
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Preheat the oven to 180 degrees, with upper and lower heat, and bake for about 20 minutes. Take out of the oven and place on a baking sheet to cool.
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Next, make the mousse filling: you can also add some red beans. I was lazy and didn't add it. Soak the gelatine in ice water until soft.
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Add matcha powder to milk, mix well, and sift twice.
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Heat the milk matcha liquid over water to about 50 degrees, add the soaked gelatin and stir until melted.
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Beat the light cream and powdered sugar with ice and water until obvious texture appears.
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Mix the whipping cream and milk matcha liquid evenly.
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Use a mold to carve out the cake base, pour in the mousse batter, and refrigerate until solid.
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Just sift a layer of matcha powder before eating.
