Matcha mousse and making method thereof
A technology of matcha powder and Luo Han Guo, applied in frozen desserts, food science, application and other directions, can solve problems such as damage to human health, and achieve the effects of improving nutritional value, increasing sales scope, and speeding up exercise.
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Embodiment 1
[0054] The embodiment of the present invention provides a preparation method of matcha mousse, the preparation method comprising:
[0055] Step S11: preparing crushed monk fruit biscuits;
[0056] Step S12: Mix 15g of melted butter with 30g of the grosvenor biscuits, compact them, and refrigerate for later use;
[0057] Step S13: Add 3 g of rum to 40 g of mascarpone cheese, stir until smooth, then add 3 g of melted gelatine, and stir evenly to form a cheese paste;
[0058] Step S14: adding 2 g of matcha powder to 40 g of milk in multiple times to form a matcha liquid, adding the matcha liquid into the cheese paste and stirring evenly to form a matcha / cheese mixture;
[0059] Step S15: Mix 100g of light cream, 15g of egg yolk liquid, and 2g of Monk Fruit concentrate (5.5 times sweeter), form a viscous mixture after disinfection, and beat the viscous mixture to 60%;
[0060] Step S16: Mix the matcha / cheese mixture with the whipped viscous mixture three times and mix evenly, pu...
Embodiment 2
[0062] The embodiment of the present invention provides a preparation method of matcha mousse, the preparation method comprising:
[0063] Step S21: preparing crushed monk fruit biscuits;
[0064] Step S22: Mix 20g of melted butter with 50g of the crushed Luo Han Guo biscuits evenly, compact them, and refrigerate for later use;
[0065] Step S23: Add 5 g of rum to 60 g of mascarpone cheese, stir until smooth, then add 5 g of melted gelatin, and stir evenly to form a cheese paste;
[0066] Step S24: adding 3 g of matcha powder to 60 g of milk in multiple times to form a matcha liquid, adding the matcha liquid into the cheese paste and stirring evenly to form a matcha / cheese mixture;
[0067] Step S25: heating 5g of Luo Han Guo concentrate to 40-60°C;
[0068] Step S26: Break up 25g of egg yolk and 120g of light cream, and pour it into the heated Luo Han Guo concentrated liquid while stirring to form a mixed liquid;
[0069] Step S27: put the mixed solution into a microwave o...
Embodiment 3
[0073] The embodiment of the present invention provides a preparation method of matcha mousse, the preparation method comprising:
[0074] Step S31: using Luo Han Guo to prepare Luo Han Guo concentrate and water-soluble dietary fiber at the same time, and set aside;
[0075] Step S32: Cut 130g of butter into small pieces and soften at 20-25°C, beat the softened butter with an egg beater at 20-25°C until smooth, then add the Monk Fruit concentrate ( 5.5 times sweeter), add 2g each time, continue to beat until the butter is smooth, and the volume expands slightly, to obtain a mixture of Luo Han Guo and butter;
[0076] Step S33: Add beaten egg liquid to the mixture of Luo Han Guo and butter three times, adding 17g each time, and beat each time after adding the beaten egg liquid, until the butter becomes fluffy each time. When the cream is whitish in color, add the next egg liquid;
[0077] Step S34: Add 200g of low-gluten flour and 10g of water-soluble dietary fiber to the egg...
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