Tiramisu Mu Si Cake Practice

Ingredients digestive biscuits 80 g butter 40 g whipped cream 280 g milk 20 g sugar 30 g matcha powder 7 g gelatin tablets 7 g matcha mousse (6 inches) method.

1. Prepare a 6-inch round cake mold with detachable bottom.

2. Put digestive biscuits into a fresh-keeping bag, crush it with a rolling pin and pour it into a big bowl. After the butter melts into liquid in water, pour it into the biscuit crumbs, stir well, then pour it into a six-inch mold, flatten it with a scraper, and put it in the refrigerator for at least half an hour.

3. Soak 7 grams of bright film in cold water, pour 30 grams of fine sugar into 20 grams of milk, heat it in water to melt, and then put the softened bright film together and stir it until it is completely melted.

4. Apply whipped cream (300 g) at low speed for about 6 times (the lines will disappear immediately). Pour the matcha powder (7g) into the light cream, stir well, and then pour the melted gelatin tablets (step 3). Pay attention to the technique when stirring, and try not to let the whipped cream defoam. The mousse paste is ready. Take out the mold from the refrigerator, pour the mousse paste, spread it evenly on the bottom of the biscuit with a scraper, and put it in the refrigerator for four hours. After taking out the mousse, sprinkle the matcha powder evenly with a sieve. The amount of matcha powder depends on the individual, just cover it completely.