6-inch matcha Mu Si cake:

6 inch mousse cake

Tools:

6-inch cake mold, silicone scraper, electric stirrer, kitchen electronic scale, wide-mouth basin and pot.

Mousse cake making tool

Materials:

1, cake bottom: Oreo biscuit:110g, melted butter: 50g.

2. Cheese layer and matcha layer: 300g of cream cheese, 50g of fine sugar, 50g of milk150g, 5g of gelatin tablets15g, and 20g of matcha powder.

Steps:

1. Mash Oreo cookies, add melted butter and stir well.

2. Pour into a 6-inch mold, compact and refrigerate 1 hour.

Mousse cake on the first floor

3. Mix milk and cream, pour into the milk pot, turn on low heat until bubbles appear at the edge of the pot, turn off the heat, add softened gelatin tablets and stir until they are fully blended;

4. Put the cream, cheese and sugar into another plate and mix thoroughly with a blender.

5. Step 3, mix the solutions, pour the cream liquid into the cream cheese liquid, and keep stirring until it is completely mixed, and no particles become Mu Si liquid.

Mousse cake liquid

6. Take out the bottom of the frozen cake in the refrigerator, pour half of the cake liquid in the previous step, knock on the table several times to eliminate bubbles, and then put it in the refrigerator for 2 hours.

7. Stir 20 grams of mousse solution and 20 grams of matcha powder evenly, pour the remaining mousse solution and stir evenly without particles.

Mousse cake lengcang

8. Take the iced solid cheese layer mold out of the refrigerator, pour the matcha mousse solution, knock several times to defoam, and put it in the refrigerator for 2 hours.

9. Finally, take out the refrigerated mousse cake and blow the surface of the mold with a hair dryer to facilitate demoulding. Sprinkle a little matcha powder on the finished cake.