Ingredients: A. Matcha cake slice: 3 egg yolks, 15g sugar, 30g salad oil, 60g milk, 70g low gluten flour, 5g Matcha powder, 4 protein, 40g sugar
B. Mint mousse ingredients: milk 70ml, sugar 35g, mint cream 15g, egg yolk 1, gilding 1 (5g), mint wine 10ml, fresh cream 120g, sugar 15g
C. Mirror jelly: 20 grams of mint leaves, 150 ml of water, 15 ml of mint wine, 15 ml of sugar, 1.5 pieces of gilding (about 7 grams)
Mint Mousse Cake
1. Preheat the oven 180 degrees, and pad the baking tray with non stick cloth or non stick oil paper for standby.
2. Making Matcha cake slice: whisk the egg yolk of material a with sugar until thick, expand the volume, add salad oil in several times, mix well, and then add milk to mix well. Sift in low gluten flour and Matcha powder and stir well.
3. Add sugar to the protein of material a three times, beat it to the wet foaming state, and then mix it with the egg yolk batter evenly. Pour the batter into the baking pan. After smoothing, gently knock on the baking pan twice to let it vibrate out big bubbles and make it smoother. Put it into the preheated oven and bake for 13-15 minutes.
4. After the baked cake is cooled, carve it into the required size with mousse ring as the base or sandwich.
5. Making mousse: mix and heat the milk sugar of material B, turn off the fire after melting the sugar, add the gilding slice and stir until it melts, then add the egg yolk and mix well, finally add mint cream and mint wine and stir well to form milk Mint liquid, and air to about 40 ℃.
6. Beat the cream and sugar until slightly thick, which is equivalent to 5 times of distribution. Add it into the milk Mint liquid and mix well to form a mousse paste.
7. Put the cake slices into the mold, then pour in the mousse paste (if the mold is thick, you can add a piece of cake in the middle), and put it into the refrigerator to refrigerate.
8. Finally, heat the mint leaves of material C with water until the color of water turns green, remove from the fire, filter out about 90 mL of liquid, add gilding, sugar and mint wine, mix evenly, and slightly air to below 40 degrees. After the mousse is set, gently pour it on the set mousse, and then refrigerate until set.
1. Peppermint paste is a kind of seasoning for Western food. It should be used in salads, but it works well in cakes. If you can’t buy it, you can’t use it. Creme de menthe (green) and mint are also very strong, and a mint essence is also available in dessert if it happens to be available.
2. If you want mint leaves to be neatly placed under the mirror jelly layer, you need to soak some mint leaves in hot water for a few seconds, straighten and place them on the surface of the cake, and then pour in the liquid of the mirror jelly layer twice. For the first time, pour a little less, freeze and solidify first, and then pour the rest.