How to make petal matcha mousse cake, which has a light tea aroma, is beautiful and delicious?

Petals Matcha Mousse Cake Matcha Mousse Cake: Eight-inch heart-shaped chiffon cake 1 cream cheese 200g milk 200ML sugar 40g animal whipping cream 350ML gelatine 4 pieces cocoa powder 10g cream icing : Vegetable butter 180g white sugar 60g water 20g protein 2 lemonade Appropriate amount of red and green pigment Appropriate peach processing technology: Step 1

Prepare an 8-inch heart-shaped chiffon cake in advance and place it on a cake plate It is suitable for thin and thick books to be lined inside. Cut the cake into two cross-sections. Cut the edge of one cake into three pieces. Lay the cut piece of cake on the bottom of the grinder. Soak the gelatine in milk and pour in the cream. Melt the cheese over water. Step 2

Stir continuously until it is completely dissolved. Then pour in the sifted cocoa powder. Stir continuously until it is completely dissolved and there are no particles. Take out the bowl and let it cool. Pour the animal butter into a container and grind it with an electric mixer until it is six or seven minutes. Pour the cooled Uji Matcha mixture into the grinded cream and stir it into a mousse liquid. Step 3

Put the cooled Uji Matcha mixture into the mousse liquid. Step 3

Put the cooled Uji Matcha mixture into Take the cake out of the mold and put a layer of peach on it. Pour the mango mousse cake liquid into the grinder and pour a layer of mousse liquid into the cake. Place the finished cake together in the refrigerator to refrigerate overnight and refrigerate to set. Finally, take the matcha mousse cake out of the refrigerator, and use a hair dryer to blow it along the edge of the grinder until the cake grinder can slowly fall down. Step 4

The Uji matcha mousse will come out better in this way. The mousse cake is ready. Soften the butter at room temperature, put it in a bowl, and beat it with a whisk until smooth. Add 30g of sugar in batches of protein, and grind it with an electric mixer until it reaches 6 or 7 minutes. It will not flow. Just put it into a pot, put 30g white sugar and 20g water into the pot, heat it up, and cook the red bean sugar water until the red bean sugar water becomes thick and the top is covered with small bubbles. Step 5

Put the red bean sugar water in Immediately pour in the protein, beat the protein quickly to reduce the temperature, put all the beaten protein into the unsalted butter and beat, add a small amount of lemon water, beat again until you get a lighter color and very silky The butter icing is ready

Put the butter icing into the piping nozzle. First, use the pearl shell-shaped piping nozzle to surround the bottom layer of the cake and squeeze the edges. Then change to the rose nozzle and squeeze the petals at 45 degrees. Place a circle on the top of the cake, add 1 drop of red coloring and mix until it turns into bright red buttercream frosting. Then use other colors to squeeze the petals at 45 degrees. Finally, squeeze the branches with the green leaf mouth. Use the small round flower mouth to attach blessing words!