Chocolate cake is my favorite dish, it tastes good, it tastes like chocolate, but it's not so bitter.The color of the matcha is very suitable for spring, the red beans must be made by yourself, so that they are not so sweet, the high-pressure pan is pressed and then mixed with honey, the whole cake tastes like the sweetness of the matcha, the thickness of the chocolate, and the sweetness of the milk mousse in the middle balances the conflict between the two.This square can make a six-inch square mouse.

WHAT YOU NEED

Ingredients

45 grams of cream (part of the cake)
70% chocolate 80 grams
Butter (part of the cake) 35 grams
Two eggs.
80 grams of protein
50 grams of fine sugar
Low flour 35 grams
5 grams of cocoa powder
Egg whites (matcha mousse) 2
Fine sugar (tea mousse) 23 grams
23 grams of water
6 grams of matcha powder
Fresh milk (tea mousse) 14 grams
8 grams of gelatin
135 grams of whipped cream
Egg whites (milk mousse) 1
Fresh milk (milk mousse) 54 grams
Refined milk (refined mousse) 45 g
Gelatin tablets (milk mousse) 5 grams
Light cream (milk mousse) 30 g
Honey red beans (milk mousse) in moderation
10 ml of rum (sugar liquor)
5 grams of sugar powder (sugar alcohol)
100 grams of whipped cream
10 grams of refined sugar
4 grams of tea powder
White chocolate (decorative part) 30 grams
2 grams of tea powder (decorative)

How TO MADE Red bean paste and chocolate mousse

Steps 1 to 4

1. Heat 45 grams of soft cream, 80 grams of chocolate, and 35 grams of butter until smooth and shiny.

2. Add the two egg yolks twice and continue stirring with a scraper until smooth.

3. Add a little salt, two drops of lemon juice, and 50 grams of sugar to the protein to achieve a neutral foam.

4. First, sift 1/3 of the mixture of cocoa powder and low powder into the chocolate paste and stir evenly.

Steps 5 to 8

5. Add 1/3 of the beaten protein to 4 and stir evenly.

6. After each mixing of the flour, add another mixing of the protein, all the flour and protein are added three times, make the cake paste.

7. The cake is placed in a square mold with oil paper and baked in the oven at 160 degrees for about 40 minutes.

8. When baking the cake, you can make honey beans, boil the red beans in a small bowl, add white sugar, put a steamer in a high-pressure pot, then open the fire for about 10 minutes, and finally mix a little honey flavor.

Steps 9 to 12

9. After the baked cake is cooled, it is removed from the mold and cut into three slices, two of which can be used for baking.

10. Put a piece of it in the mousse to make the base of the cake.

11. Now make a tea mousse, add 23 grams of water, 23 grams of sugar, heat it to over 100 degrees with a small fire, pour it into two egg yolks at once, quickly stir until slightly white, this step is to use boiling water to kill the egg yolks, the egg yolks are used to make the mousse soft, if the egg yolks are not added to the mousse, the taste will be much worse.

12. 6 grams of matcha powder is mixed with 14 grams of fresh milk, 8 grams of gelatin soaked in cold water, heated in a microwave for 20 seconds, and the gelatin is dissolved.

Steps 13 to 16

13. If there is no microwave, it can be thermally dissolved.

14. The liquid is poured into the egg yolk.

15. Take another egg yolk and add boiling milk to whiten the hair.

16. Add the distilled milk, add 5 grams of gelatin (boiled with cold water) and heat it separately until the gelatin is dissolved.

Steps 17 to 20

17. 165 grams of soft cream, up to six servings, soft and smooth.

18. Add 135 grams of light cream to the steamed egg yolk in step 14 and stir evenly.

19. The rest is added to the egg yolk in step 13 and mixed.

20. Apply sugar liquor to the chocolate cake.

Steps 21 to 24

21. (Sugar liquor is a mixture of rum and sugar powder)

22. Add cooked red beans and pour into a layer of matcha mousse.

23. The order in which the tea mousse is added to the mousse circle is determined by the order in which the tea mousse is added to the mousse circle.

24. Freeze in the refrigerator for more than two hours.

25. The final decoration is matcha cream, which is made by adding matcha powder and sugar powder to the matcha cream to the point where it can be fried.

26. The frozen mousse is removed, the edges are removed, the edges of the cake are cut with a knife so that the four sides are flat, and the flowers are squeezed out of the surface with a blade, and the tea powder is sprinkled.

27. The waterproofing of white chocolate is melted into a paste, which is then placed in a bag of flowers to draw the desired patterns on the baking paper, which can be removed after cooling.

28.

Handy cooking tips

　　After freezing, it is easier to lose its shape.2 chemo cake, cut well after rubbing the knife with hot water