Petal matcha mousse cake how to do, light tea flavor, good-looking and delicious it?

Petal Matcha Mousse Cake Matcha Mousse Cake: eight-inch heart-shaped chiffon cake cake 1 cream cheese 200 grams of buttermilk 200ML sugar 40 grams of animal light cream 350ML Guylian 4 slices of cocoa powder 10 grams of buttercream frosting: 180g of vegetable butter, 60g of sugar, 20g of water, egg white 2 lemonade appropriate red and green veggies appropriate peach appropriate Processing Technology:

First Steps

Prepare an 8-inch heart-shaped chiffon cake cake in advance, in a cake pan padded with suitable thin books, cross-section cake will be cut into two, three pieces of cake will be a piece of cake edge cut a little bit, cut a piece of cake paved in the bottom of the grinder, will be the ghirardine with milk soak, and then poured into the cream cheese, melted over water

step two

keep mixing and until it is thoroughly melted, and then poured into the sifted powder of the cocoa powder, keep Mix until thoroughly dissolved without particles, remove the bowl and cool, pour the animal cream into a container and grind with an electric mixer until six or seven points, pour the cooled Uji matcha mixture into the ground cream and stir into the mousse liquid

Step 3

Mold the cake in the grinder, then arrange a layer of peach pour the mango mousse cake mixture into the grinder a layer of cake, a layer of the mousse mixture poured into the cake, the cake is ready to be placed in the refrigerator overnight. together in the refrigerator overnight, refrigerated shaped matcha mousse cake from the refrigerator, with a hair dryer along the edges of the grinder blow a little until the cake grinder can slowly fall

step four

that way out of the mold a good bit of Uji Matcha Mousse Mousse Cake is ready to go, the butter is softened at room temperature, put it into a bowl, with a whisk beaters silky smooth can be used, the protein is put into the batch of 30g of sugar, with electric mixer to do 6, 7 points, can not liquidity can be, 30g sugar and 20g of water into the pot, go red to increase the temperature, red bean sugar water cooking until the red bean sugar water material becomes thick, the top side of the store full of small bubbles

step 5

will be red bean sugar water immediately poured into the protein, with a fast whisking proteins, so that it reduces the temperature, all the proteins beat into the unsalted butter and whisk, add a small amount of lemonade, beat again until you get a lighter shade, very silky buttercream frosting

Put the buttercream frosting into the laminating nozzle, first of all, use the pearl shell-shaped laminating nozzle to surround the cake at the bottom of the squeeze circle around the edges, and then change the rose nozzle with a 45-degree squeeze petals along the top of the cake in a circle, add 1 drop of red vein and mix to turn it into bright red buttercream frosting in the middle of the casually and then with other colors like 45 degrees! Squeeze the petals, and finally squeeze the twigs with the green leaf flower nozzle, and attach the blessing with the small round flower nozzle in the center!