Chiffon cake base with gradient color matcha mousse
Ingredients
- Mousse base (Chiffon cake base)
- Eggs 3
- Fine sugar 12 grams of egg yolk paste + 48 grams of egg white
- Matcha powder 1 tablespoon
- Salt 1 gram
- Oil 25g
- Milk 60g
- Low gluten flour 60g
- Four-color mousse paste
- Milk 125g
- Kiri Cheese 100g
- Cream 175g
- Sugar 50g of cheese + 20g of whipping cream
- Gelatin tablets 2 tablets (total 10 grams)
- Matcha powder 1 tablespoon
Steps
1. Prepare all the ingredients first: 3 eggs, 60g of caster sugar, 1 tablespoon of matcha powder, 1 pinch of salt, 25g of oil, 60g of milk, 60g of low-gluten flour
2. Make the cake base first: separate the egg whites and egg yolks of three eggs, add 12 grams of sugar to the egg yolks, and beat them thoroughly
3. Slowly add vegetable oil while stirring.
4. Add a small amount of milk to the matcha powder several times and stir evenly
5. Slowly pour the remaining milk into the matcha paste and stir into smooth matcha milk
6. Pour the matcha milk into the egg yolk liquid and stir evenly
7. Sift the low-gluten flour into the egg yolk paste 2-3 times. Stir the egg yolk paste evenly each time until a thick and delicate paste is formed
8. The final state of the mixed matcha egg yolk paste
9. Add 48 grams of sugar to the egg whites and beat with slow speed - fast speed - slow speed until the egg whites are fine and fine, the volume becomes larger and the egg beater can stand up. . At this time, you can preheat the oven to 180 degrees for 5 minutes.
10. Add 1/3 of the meringue to the egg yolk paste, stir evenly, then pour all the egg whites into the egg yolk paste, stir evenly,
11. Pour into a baking tray lined with paper. Mine is 28*28 in size. Shake the tray a few times to remove large bubbles. Bake for another 20 minutes. According to your oven, after taking it out of the oven Tear off the surrounding paper and let cool. Use a 6-inch mold to press directly onto the cake you want to use. (The legs can be eaten)
12. Four-color mousse paste: Prepare 125g milk, 100g mascarpone cheese, 175g cream, 70g sugar, 2 gelatin sheets (12g), 1 tablespoon matcha powder
13. Cut the gelatine into small pieces, soak in ice water (normal temperature water is not recommended), soak until soft, take out and hold dry
14. Heat the milk over water or in a microwave oven to about 80 degrees, then put the gelatine slices into the hot milk and stir until the gelatine slices are fully melted
15. Add 50 grams of sugar to room temperature softened cheese (I used Kiri brand), stir until smooth and fine paste without particles, then pour in hot milk
16. Add the hot milk and stir evenly
17. Add 20 grams of sugar to the light cream (I used Anchor) and whip until the surface has patterns but still has a certain fluidity, then add the cheese paste and mix evenly.
18. Prepare 5 small bowls, put different proportions of matcha powder in each bowl (see below), then add 1-2 teaspoons of water respectively, and stir the matcha powder evenly
19. Add a certain amount of mousse paste to each small bowl: the ratio of matcha powder to mousse paste (from left to right): 1 small spoon + 60g mousse paste, 3/4 small spoon + 80g mousse paste, 1/2 small spoon + 100g mousse paste, 1/4 small spoon + 100g mousse paste, 0g matcha + 120g mousse paste
20. Pour the milky white mousse paste without matcha powder onto the base of the chiffon cake to fill the entire base, then slowly pour in the lightest to darkest colors from the center. Mousse paste. (Note: Pour slowly from the center of the entire mold)
21. Seal the created matcha mousse with plastic wrap and place it in the refrigerator for at least 4 hours
22. Finally, carefully remove the film (I used a hair dryer to heat the area around the mold first) and carefully take photos from various angles! Cut it into various pieces and start eating! I'm getting ready to wash the pile of dishes and tools I just used. . .
Tips
- 1. The action of stirring the egg whites is similar to stir-frying. Use a spatula to lift up the batter at the bottom and turn the egg beater while doing so
- 2. The cheese I use is Kiri cheese, which tastes better. You can also replace it with cream cheese;
- 3. If you feel that there are still particles in the evenly stirred cheese paste, you can filter it again with a mesh sieve;
- 4. When demoulding, you can use a hair dryer to turn on hot air and blow it around the mousse circle. When the mousse circle can shake, , carefully remove the film. When cutting, heat the knife first.
