How to make petal matcha mousse cake, which is light, fragrant, beautiful and delicious? Petals Matcha Mousse Cake Matcha Mousse Cake: Eight-inch heart-shaped Qifeng Cake 1 cream cheese 200 g milk 200 ml sugar 40 g animal fresh cream 350 ml gelatin 4 pieces of cocoa powder 10 g cream icing: vegetable butter 180 g sugar 60 g water 20 g protein 2 lemonade appropriate red and green pigment appropriate peach appropriate processing technology:

The first step is to prepare an 8-inch heart-shaped Qifeng cake in advance, put books suitable for thin thickness in the cake tray, cut the cake into two or three pieces in the cross-section cake, cut a little off the edge of a cake, spread the cut cake on the bottom of the grinder, soak gelatin in milk, then pour cream cheese and melt it in water.

Step 2: Continue to stir until it is completely dissolved, then pour in the screened cocoa powder, continue to stir until it is completely dissolved without particles, take it out of the bowl and spread it for cooling, pour the animal cream into a container, kill it for six or seven minutes with an electric blender, then pour the cooled Uji matcha mixture into the killed cream and stir it into a mousse solution.

Step 3: put the cake into a grinder for molding, then put a layer of peaches, pour mango mousse cake liquid into the grinder, pour a layer of cake liquid and a layer of mousse liquid, put the cake together in the refrigerator for one night, take the matcha mousse cake out of the refrigerator after cold molding, and blow it along the edge of the grinder with a hair dryer until the cake grinder can slowly fall.

The fourth step is to prepare Uji matcha mousse cake with a better mold. The butter softens at room temperature, put it in a bowl and beat it with an egg beater until it is silky. Put 30g sugar into the egg whites in batches and beat them to death with an electric mixer until 6 or 7 minutes. If it doesn't flow, put 30g sugar and 20g water in the pot to make it popular and heat it. Boil the red bean sugar until the red bean syrup thickens and is covered with small bubbles.

Step 5: Immediately pour the red bean syrup into the egg white, quickly stir the egg white, and lower the temperature. Beat all the beaten egg whites in salt-free butter, add a little lemonade and beat them again until a light and smooth cream icing is obtained.

Put the cream icing in the piping. First, surround the bottom of the cake with a pearl-shaped piping, then replace it with a rose-shaped piping to squeeze the petals along the top of the cake at 45 degrees, and add 1 drop of red pigment to make it bright red. Then squeeze the petals at 45 degrees like other colors. Finally, squeeze the twig with the green leaf nozzle, and attach a blessing to the small round nozzle in the middle!