six inches round matcha chiffon cake 1, 90 grams of light cream, 80 grams of milk, 4 grams of powdered custard (mirror), 8 grams of powdered custard (mousse liquid), 15 grams of sugar, 8 grams of powdered sugar, 120 grams of red bean paste, salted cherry blossoms appropriate amount of decorative sugar particles appropriate amount.

2, practice:

(1) pre-baked a six-inch round matcha chiffon cake, cooled evenly divided into three slices.

(2) with a small mousse ring and cookie molds in the split cake pressed out the desired shape, a *** 10 pieces. Wrap the mousse ring and the bottom of the cookie mold with tinfoil.

(3) 80 grams of milk with 10 grams of sugar in water heating, and then add 8 grams of custard powder and stir until no particles into the milk custard.

(4) light cream with powdered sugar whipped until the pattern does not disappear late can still flow, can be.

(5) cooled milk custard solution into the red bean paste and mix well and sieve.

(6) then add the beaten light cream and stir well to make red bean paste mousse liquid.

(7) Put a slice of cake in a tinfoil-wrapped mold, pour a layer of mousse mixture, add another slice of cake and pour the mousse mixture, and put the mold in the refrigerator for 1 hour to set.

(8) Dissolve 100g of water with 4g of powdered custard and 5g of sugar over water to make a mirror finish. Decorate the top of the shaped cake and pour on the mirror, continue to put in the refrigerator for more than 5 hours.

(9) use a hairdryer to blow the mold in a circle to take off the mold, the finished product a **** is six small mousse cake.