Uji matcha mousse cake

Overview

Have you always been in love with matcha, but worried about its bitterness? Have you always been addicted to the taste of mousse, but stopped at its sweetness? Then the matcha mousse cake will definitely make these two problems disappear~~ Matcha brings a ray of vitality to the mousse, and the mousse gives matcha a touch of sweetness and richness. Perhaps it is this naturalness that has created their good reputation. We hereby present our exclusively developed Uji matcha mousse cake. I hope everyone is in a good mood~~~! ! !

Tags

• cake
• animal whipping cream
• baking powder
• cream of tartar
• fruit
• japanese uji matcha powder
• low gluten flour
• orange juice
• salad oil
• sugar a
• sugar b
• vanilla extract
• whole eggs
• gelatin tablets
• milk
• salt

Ingredients

Steps

1. 1 Mix orange juice and salad oil: slowly pour in the mixture and stir at the same time. It is best to use a whisk to mix more evenly;

   

2. 2 Sift the low-gluten flour and baking powder and add them in step 1 to prevent the flour from clumping. I was lazy and used a paper cup to gently draw circles on the sieve and slowly press the flour into the bowl. Before, I always shook it around, which was time-consuming and always got out. Now I feel that the speed is faster. I just press down the remaining particles with my fingers and it is OK~

   

3. 3 Mix the flour and liquid until it becomes sticky~~

   

4. 4 Add the egg yolks to the 3-step batter in two batches, stir slowly and mix. Do not use force, as this will cause gluten to form in the flour and affect the taste. The general feeling is as shown in Figure 4, and you can hang some chopsticks~

   

5. 5 Add 2 drops of vanilla essence into 4, mix well and cover with plastic wrap or a damp cloth to prevent drying for later use~

   

6. 6 Whip egg whites (use granulated sugar a): Add baking powder and salt, start whipping with a whisk at high speed, when whipping to larger bubbles, add 1/3 of the sugar and continue whipping; when the bubbles become even and fine, add 1/3 of the sugar and continue whipping Whip; when the egg whites appear obvious lines, add the last 1/3 of the sugar and continue to whip; then slow down the speed and continue whipping until it reaches neutral peaks, as shown in the picture, that is, after the egg whites are lifted up, the tip of the tail will tremble a little and can droop slightly~~

   

7. 7 Use a spatula to take 1/3 of the egg whites and put it into the egg yolk batter, cut and mix or stir. You can search for videos online for specific techniques, and you will understand after you experience it for yourself~~

   

8. 8 Pour the mixture in step 1 into the egg whites and mix. Don't use too much force, otherwise the egg whites will defoam, and the final feeling will be that the cake is in a very soft state~~

   

9. 9 Pour the cake batter into a 6-inch container and shake out the air inside. Preheat the oven in advance. The cake is relatively small and thin. Bake it at 170 degrees for 30 minutes. After baking, remove it and quickly invert it to remove it from the mold. The golden and soft cake embryo is ready~~ Let it cool for later use~~

   

10. 10 Mix matcha powder and granulated sugar b. If you don’t like matcha, you can reduce the amount of matcha powder as appropriate and use other flavors such as cocoa powder instead~~

    

11. 11 To prevent the milk from becoming mushy, heat the milk over water until it boils slightly, add 1/3 of the matcha powder mixture, and stir evenly~~

    

12. 12 Then add the remaining matcha mixture, take it off the heat, add the gelatin slices soaked in cold water in advance, stir until it is completely dissolved, then sift it to remove any lumps to make the liquid more delicate, otherwise it will affect the taste. Just let it cool~~

    

13. 13 Beat the fresh cream until it is 6-70% thick, it should be in a paste-like state and can flow~

    

14. 14 Add the cream to the 12-step matcha mixture and stir evenly, so the mousse is ready~~~

    

15. 15 Cut the cake embryo into two pieces transversely, cut off about 1cm from the edge, and place the rest at the bottom of a 6-inch mold. Pour in a layer of mousse filling and put it in the refrigerator to solidify for about 20 minutes. Take it out, put in the second piece of cake embryo, and pour in the mousse filling. Smooth the surface, seal it with plastic wrap, and put it in the refrigerator to refrigerate overnight~~

    

16. 16 Take out the refrigerated cake and gently blow the edges with a hair dryer to easily remove it from the mold. Sift the matcha powder on the surface and arrange the fruits. Finally, sprinkle with icing sugar. You are done with a "Uji Matcha Mousse Cake" that will kill you both tastefully and visually~~~~~