Tea Talk Xingqing

Make the matcha jelly first. Soak gelatine sheets in ice water until soft, drain and set aside. Mix the other matcha jelly ingredients and beat well

Heat the pot over low heat and stir while cooking

Remove from heat until the matcha paste becomes thick

Take off the heat and continue stirring for a while then add the drained gelatine sheets. Keep stirring until the gelatine is completely melted

This is the complete state. Then pour the matcha jelly into the non-stick mousse ring, wrap it in a container with the bottom of plastic wrap and refrigerate overnight. (You can also freeze until hard.) If using a mousse ring, place a flat plate at the bottom. Bring plates to send to the refrigerator. I use a crisper box. Spread corn oil on the sides and bottom. Easy to remove

Next, start making the cake body. Preheat the oven to 180 degrees. Melt the butter over water and set aside. Beat the egg yolks with 15 grams of sugar until they turn white and thick, then set aside. Mix all the ingredients for the rum liquid and set aside

This is the ready state

Clean the egg beater and wipe off the water. Beat the egg whites until they are thick and foamy. Add one-third of the sugar

Beat until fine and add the remaining half of the sugar. Shift to second gear and drive

Until the egg beater is lifted up and the hook is in the state

Add the egg whites to the egg yolk batter in three batches. Stir in half circle until even

This is the state after mixing

Sift in the flour and mix well

Add milk and mix well

Take a little cake batter and mix it with butter

Mix well

Then pour into the cake batter and mix well

This is the state of mixing

Pour onto a baking sheet lined with greaseproof paper. Smooth. Gently pop out the bubbles

Bake the second to last layer at 180 degrees for 15-18 minutes. Remove from the oven and place upside down on the rack. Tear off the grease and cover the cake with the other side. Prevent moisture loss. After cooling, mold the cake into your favorite mold. At this time, take out the frozen matcha jelly and press it out with the same blur.