The government has decided to extend the movement control order (MCO) for another two weeks until April 14, so we better stay at home. Well, as today is my birthday, I made a no bake Matcha Mouse Cake for myself. The cake is beautiful and yet delicious. 😘
政府已决定将行动控制命令（MCO）再延长两个星期，直到4月14日。😥所以我们最好呆在家里。好吧，因为今天是我的生日，我昨夜就为自己做了一个不烘烤的抹茶慕斯蛋糕。蛋糕既漂亮又美味，好开心！ 😘
No-bake Matcha marble mousse cake抹茶云石慕斯蛋糕
Ingredients：（6" inch）
Cake crust：
Digestive Biscuits 60 g
Melted unsalted butter 25 g
Fillings：
Wipping cream 250g
Granulated sugar 50g
Milk 120g
Gelatine 12g + Water 30g
Matcha powder 8g + Hot water 40g
Matcha powder 1tbsp + Hot water 4tbsp
Method:
To make the cake crust:
1. Using a food processor, grind the biscuits up into a fine powder. Then, add in the butter and blend until a wet sand consistency is achieved. Alternatively, you may use a zip-loc/food-grade plastic bag and a rolling pin to crush the cookies up.
2. Pour the biscuit mixture into the pan and press to form an even layer.Set aside to chill in the refrigerator.
To make the Matcha mouse cake:
1. Dissolved the matcha powder in hot water and then set aside to cool.
2. Sprinkle the gelatin powder over the cold water and then set aside for it to set, stirring occasionally.
3. In another bowl, whip up the whipping cream with sugar ( add in sugar in two batches) until soft peaks form.
4. Whisk the matcha mixture and milk into the whipped cream until well combined.
5. Add in gelatin mixture into the Matcha mixture and stir well with a spatula.
6. Scoop out some batter(About 5 tbsp) to mix with matcha mixture for darker colour batter .
7. Pour the batter into the pan on top of the chilled biscuit base.
8. Spoon some darker colour matcha batter on top of the batter and use a chopstick to make a marble patterns.
10. Refrigerate for 5-6 hours, preferrably overnight, until the cake is fully set.
11. Remove cake from springform pan and enjoy!
材料:
饼底：
消化饼60克
无盐牛油溶液25克
馅料：
奶油250克
糖50克
牛奶120克
鱼胶粉12克+水30克
抹茶粉8克+热水40克
抹茶粉1汤匙+热水4汤匙（做深色抹茶糊）
做法：
制作消化饼底：
1.把消化饼碎倒入牛油溶液中混合。
2.铺于模具底部，以小匙压平。
制作抹茶慕丝：
1.用电动打蛋器以中速打发奶油，加入细砂糖混合。
2.抹茶粉加入40克热水中搅拌均匀，加入到淡忌廉中，再倒入牛奶后继续打发。
3.鱼胶粉加入30克热水搅拌成鱼胶溶液，加入到绿茶忌廉混合物中，以胶刮拌匀。
4. 取出5汤匙抹茶混合物，加入已融化的抹茶粉做深色的抹茶糊。
5 将抹茶面糊倒入饼干底模具，在面糊上面放上 一些深色的抹茶面糊，然后用筷子制作大理石效果。
6. 冷藏5-6小时，最好过夜，直到蛋糕完全凝固。
食谱参考：Happy Amy
Happy Making！
政府已决定将行动控制命令（MCO）再延长两个星期，直到4月14日。😥所以我们最好呆在家里。好吧，因为今天是我的生日，我昨夜就为自己做了一个不烘烤的抹茶慕斯蛋糕。蛋糕既漂亮又美味，好开心！ 😘
No-bake Matcha marble mousse cake抹茶云石慕斯蛋糕
Ingredients：（6" inch）
Cake crust：
Digestive Biscuits 60 g
Melted unsalted butter 25 g
Fillings：
Wipping cream 250g
Granulated sugar 50g
Milk 120g
Gelatine 12g + Water 30g
Matcha powder 8g + Hot water 40g
Matcha powder 1tbsp + Hot water 4tbsp
Method:
To make the cake crust:
1. Using a food processor, grind the biscuits up into a fine powder. Then, add in the butter and blend until a wet sand consistency is achieved. Alternatively, you may use a zip-loc/food-grade plastic bag and a rolling pin to crush the cookies up.
2. Pour the biscuit mixture into the pan and press to form an even layer.Set aside to chill in the refrigerator.
To make the Matcha mouse cake:
1. Dissolved the matcha powder in hot water and then set aside to cool.
2. Sprinkle the gelatin powder over the cold water and then set aside for it to set, stirring occasionally.
3. In another bowl, whip up the whipping cream with sugar ( add in sugar in two batches) until soft peaks form.
4. Whisk the matcha mixture and milk into the whipped cream until well combined.
5. Add in gelatin mixture into the Matcha mixture and stir well with a spatula.
6. Scoop out some batter(About 5 tbsp) to mix with matcha mixture for darker colour batter .
7. Pour the batter into the pan on top of the chilled biscuit base.
8. Spoon some darker colour matcha batter on top of the batter and use a chopstick to make a marble patterns.
10. Refrigerate for 5-6 hours, preferrably overnight, until the cake is fully set.
11. Remove cake from springform pan and enjoy!
材料:
饼底：
消化饼60克
无盐牛油溶液25克
馅料：
奶油250克
糖50克
牛奶120克
鱼胶粉12克+水30克
抹茶粉8克+热水40克
抹茶粉1汤匙+热水4汤匙（做深色抹茶糊）
做法：
制作消化饼底：
1.把消化饼碎倒入牛油溶液中混合。
2.铺于模具底部，以小匙压平。
制作抹茶慕丝：
1.用电动打蛋器以中速打发奶油，加入细砂糖混合。
2.抹茶粉加入40克热水中搅拌均匀，加入到淡忌廉中，再倒入牛奶后继续打发。
3.鱼胶粉加入30克热水搅拌成鱼胶溶液，加入到绿茶忌廉混合物中，以胶刮拌匀。
4. 取出5汤匙抹茶混合物，加入已融化的抹茶粉做深色的抹茶糊。
5 将抹茶面糊倒入饼干底模具，在面糊上面放上 一些深色的抹茶面糊，然后用筷子制作大理石效果。
6. 冷藏5-6小时，最好过夜，直到蛋糕完全凝固。
食谱参考：Happy Amy
Happy Making！
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