[How to make matcha coconut milk mousse cake]_Homemade recipes of matcha coconut milk mousse cake_How to make matcha coconut milk mousse cake_How to make matcha coconut milk mousse cake
As long as you live, you have to eat.
And if you want to live longer, you have to eat better.
In order to eat better, you must first get rid of the bad habit of eating takeaway.
Every day in the future, it is best to cook for yourself.
If you can’t, now I will teach you how to make matcha coconut milk mousse cake.
Separate the egg whites from the egg yolks, add them to an oil-free and water-free basin, break up the egg yolks, pour 25g of granulated sugar, and use a manual egg beater to lighten and thicken the eggs.
Add salad oil three more times (add each time after mixing thoroughly) 3.
After the salad oil is completely mixed, add water at a time and mix well 4.
After sieving the low-gluten flour, pour into the egg yolk paste and stir with a soft spatula until it is ready for use5.
Whisk egg whites with an electric whisk until thickly foamed, add salt and lemon juice and continue to beat to a slightly finer foam 6.
Add the remaining fine granulated sugar 7.
Add in three portions and finally pass to rigid foam 8.
Add the egg protein to the egg yolk paste and mix well 9.
Pour the egg yolk paste into the egg whites and continue to mix with a soft spatula for 10 minutes.
Pour the well-mixed cake paste into the corresponding mold, and gently shake the air out into the baking tray11.
Preheat the oven in advance, heat up and down at 170 degrees, add the penultimate layer to the baking pan, and take about 40 minutes12.
出炉 倒 扣 13.
Spread two gelatine tablets each in cold water and set aside 14.
Take the egg yolk and add 10g of granulated sugar, and use a hand whisk to beat until the color becomes 15 light.
Then pour the coconut milk into a milk pan and cook over low heat to about 70-80 degrees (until the pot is bubbling) 16.
Pour the beaten egg yolks into coconut milk and stir while mixing 17.
After the fire, add 2 soft gelatine tablets and stir well.
Filter the mixed coconut milk with a sieve and cool it for later use.
Whip cream with caster sugar and pass until barely flowing20.
Take half of the beaten whipped cream and pour into the cooled coconut slurry and mix well.
Take the mold and cut a piece of cake slightly into a circle, put it in the mold, pour the mixed coconut milk mousse paste, smooth it and put it in the refrigerator to refrigerate until the surface solidifies.
First mix matcha powder with 30g of water for use23.
Cook the milk slightly over low heat and open into soft gelatine slices to melt away from the heat 24.
Then pour the matcha powder mixed into the milk and mix well.
Screen cooling 26 is also used.
Pour the completely cooled matcha liquid into the whipping cream and mix thoroughly27.
Remove the solidified coconut milk mousse from the refrigerator, and place the cake body slightly smaller on the top 28.
Pour in the mixed matcha mousse solution to smooth out 29.
Add it to the refrigerator for the first time and refrigerate for more than four hours30.
After removing the mold and decorating, you can immediately make matcha coconut milk mousse cake. It is not easy to understand, but to really make it requires your patience and persistence.
Of course, I believe that you will definitely be able to make different flavors with perseverance.