Fresh Matcha Mousse Cake

1. Weigh all materials properly.

Mix milk and corn oil evenly.

3. Sieve in low gluten flour.

4. Stir evenly in a zigzag shape.

5. Add white sugar in three portions and beat with an egg beater until wet and foamy.

6. Add the batter in three portions, cut and mix well.

7. Pour into the baking tray and use a scraper to smooth the surface.

Preheat the oven to 180 degrees and place it in a baking tray. Heat the lower layer up and down at 150 degrees Celsius for 20 minutes before removing it.

9. After cooling, use a circular cutting die to cut into circles.

10. Add gelatin powder to the milk and stir over hot water until completely dissolved, then let it cool and set aside for later use.

11. Add light cream to white sugar and chill until it is wet and foamy.

Mix steps 10 and 11 evenly.

13. Pour matcha powder into boiling water and stir evenly before letting it cool.

14. Pour in half of the mousse solution and stir evenly.

15. Place the cake into a mold with a movable bottom.

16. Pour one spoonful of original color mousse solution and one spoonful of matcha mousse solution into the mold one by one, and shake the surface flat.

17. Use a toothpick to randomly draw patterns and refrigerate for at least 5 hours before removing the mold.

18. Finished products.

19. Finished products.

20. Finished products.