"Biyun Crispy Breast" Matcha Mousse

2024-04-23 13:40:34 539

When Westerners first tasted tea, due to its bitter and expensive taste, they regarded it as a high-end beverage that could only be enjoyed by nobles. It sounded like how Chinese people felt about imported products when they first tasted coffee< Br>

Details of ingredients

Eggs3 pieces
milk24 grams
Low gluten powder60 grams
Fine sugar48 grams (protein beaten)
Sugar powder20 grams
gelatin 10 grams
Salad oil32 grams
Fine sugar24 grams
Matcha powder10 grams
yogurt200 grams
Light cream200 grams
cold water40g

Technique

difficultySimple
workmanshipbaking
tasteMilk fragrance
timeHalf an hour

Steps to make "Biyun Crispy Breast" Matcha Mousse

1. Cake embryo material: 3 eggs, 32 grams of salad oil, 24 grams of milk, 24 grams of fine sugar, 60 grams of low gluten powder, 10 grams of matcha powder, 48 grams of fine sugar (beaten with protein)
2. Mousse ingredients: yogurt: 200g, sugar powder: 20g, light cream: 200g, gelatin powder: 10g, cold water: 40g
3. Production: 1. First, make the cake embryo. First, use an egg separator to separate the egg yolk and egg white, and set aside for use
4.2. Mix the salad oil, milk, and fine sugar together and stir evenly
5.3. Add egg yolks and stir evenly
6.4. Sieve in low powder and matcha powder, stir evenly with a manual egg beater for later use
7.5. Next, beat the egg white. After foaming the egg white, add fine sugar and beat the hard foam together
8.6. Take one-third of the beaten protein and pour it into the matcha paste. Use a silicone scraper to stir evenly (do not circle and mix)
9.7. Pour the matcha paste into the remaining protein portion and stir evenly with a scraper
10.8. Pour the mixed matcha paste into the mold, shake it slightly to make the surface flat, place it in the middle layer of the oven, and bake it at 170 degrees Celsius for 20-25 minutes. Use a toothpick to poke it in and remove any wet adhesive tape from the toothpick before taking it out of the oven
11.9. After being discharged from the furnace, it is inverted and cooled on the cooling rack
12.10. After cooling, demould
13.11. Cut the cake horizontally two times to make three thin pieces of cake embryo
14.12. Place one piece at the bottom of the mold, and cut and fill in any gaps from another piece for later use
15.13. Next, make mousse paste and fish gelatin powder. Pour them into cold water to dissolve and set aside for later use
16.14. Pour sugar powder into yogurt and mix well. Heat in hot water until the sugar powder dissolves
17.15. Cream until there are obvious lines, no need to beat it very hard, set aside
18.16. Dissolved fish gel insulation water dissolves into a liquid state
19.17. Pour the melted fish gelatin into the yogurt batter and stir evenly
20.18. Pour the yogurt batter into the whipped cream and stir evenly with a manual mixer
21.19. Pour the mixed mousse batter halfway onto the cake preform in the mold
22.20. Pour it and shake it slightly to make the surface flat. Put it in the refrigerator for 2 minutes and take it out
23.21. Put a thin piece of cake cake cake on top of the mousse batter, and cut and patch the cut cake cake cake cake cake cake cake cake on top of it
24.22. Finally, pour in the top layer of mousse paste
25.23. Use a small trowel to smooth the surface, put it in the refrigerator for a few hours, and wait for the mousse to solidify
26.24. After solidification, take it out and apply a hot towel around the mold
27.25. Then invert it onto oil paper or cake mat
28.26. Flip it over again, sprinkle matcha powder and decorate it
29. Done
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