Matcha cheese mousse cake
Shunran Egg Beater 1 unit | Shunran Oven 1 unit |
Oreo crush 135g | Butter 60g |
cream cheese 250g | Powdered sugar 50g |
Matcha powder 6g | Light cream 170g |
Pure milk 30g | Gelatin 10g |
Light cream 100g | Fine sugar 8g |
Step 1
Biscuit base: 135g crushed Oreos + 60g butter, mix evenlyStep 2
Pour the biscuit crumbs into the mold, flatten and compact, and store in the refrigeratorStep 3
Cheese mousse: 250g cream cheese, use Shunran wireless whisk to beat until smoothStep 4
Add 50 grams of powdered sugar and beat until smoothStep 5
Add 150 grams of whipping cream in two batches and stir evenlyStep 6
Add matcha sauce (matcha sauce: 6g matcha powder + 20g whipping cream), stir evenlyStep 7
30g hot milk + 10g gelatine, stir until meltedStep 8
Pour into the matcha cheese paste and stir evenlyStep 9
Squeeze into molds and refrigerate for more than 4 hoursStep 10
Milk cap: 100g whipping cream + 8g caster sugar, use a Shunran wireless egg beater to beat until thick and yoghurt-likeStep 11
Squeeze on a layer of milk cap and decorate with blueberries, done~ Matcha cheese mousse cake cooking tips