| food | Food type | Main Ingredients | Take time | Serve |
| Japan | drink | other | 30 minutes | 1 place |
ingredient
- 5.1 grams 100% Matcha Green Tea Sole 100g.X1
- 60 ml Millac Gold Cream 1 liter
- 150 ml Magnolia pasteurized fresh milk 2 liters
- 510 ml Aero drinking water, size 6 liters, 1 gallon
- 5 grams Aero icing sugar 800 grams
- 30 grams of Chuantai Brown Sugar Jelly 1kg.X1
- 22.5 ml syrup (1 kg sugar: 700 ml hot water)
- 1 piece Aero PET dome lid, size 95 mm.
- 1 piece Aero PP water cup, U shape, 16 oz. x 50 pieces
- Syrup 1000 ml.
- 1000 g. Spoon brand pure white sugar 1 kg. x 5 bags of sugar
- 700 ml hot water
Preparation
- Add 30 ml. of hot water and 5 g. of matcha powder. Mix until smooth. Pour into serving glasses.
- Add 150 ml. of pasta milk and 22.5 ml. of syrup. Mix the ingredients together and add 480 g. of ice.
- Mix 60 ml. of Millac Gold Cream with 5 g. of icing sugar and beat by hand until it becomes a mousse cream on top of the glass.
How to whip a scoop of mousse cream
Method 1 >> 1 serving at a time
Recipe: Whipping cream 60 g. + icing 5 g.
>> Use a small electric mixer for about 45-60 seconds.
Advantages: Easy to control costs
Disadvantages: The cream sets quickly when exposed to air.
Method 2 >> 5 servings at a time
Recipe: 300 g. whipping cream + 25 g. icing
>> Use a large electric mixer and beat at speed level 6 for 6-7 minutes.
Pros: Smooth cream texture, does not set quickly when exposed to air.
Disadvantages: Must be used up within 1 day because if left for a long time, the cream will become runny.
4. Followed by 30 g. of brown sugar jelly and decorated with 0.1 g. of matcha powder.
