奥利奥、薄荷、咖啡巧克力慕斯月饼

Ingredient	Method
2B grade egg yolks 20g caster sugar　　 30g LP flour 50g milk 20g veg oil 15g cocoa powder 1tsp vanilla extract 2B grade egg whites 40g caster sugar	1. Whisk egg white until bubble stage, gradually add sugar and whisk until soft peak form. Set aside. (if you may take longer time to prepare yolk mixture, may do this step after yolk mixture is done or temporary chill the meringue until ready to use.)  2. In another mixing bowl, beat egg yolks and sugar until light. 3. Add veg oil and beat until combined.  4. With the mixer on low speed, add the dry ingredients in two- three additions alternating with the wet ingredients beginning and ending with the dry ingredients, and mixing each addition just until incorporated. 5. Add the match powder  into egg yolk mixture and mix well. 6. Next, add 1/3 of first portion of meringue into blue yolk mixture and mix to lighten the batter. 7. Pour the yolk mixture into the rest of meringue and fold gently until well combined. 8. Pour the batter into small prepared tin and tap the air bubble. 9. Bake at 170C for 15-20 minutes or until golden brown. 10. Remove from oven and cool completely. Cut into round shapes using round cutter.
Mousse: 12g gelatin powder 30g hot water 350g whipping cream Pinch of salt 20g caster sugar 60g White chocolate coins, melted Flavour A: 5g mint powder Flavour B: 1tsp coffee powder+5g hot water Flavour C: 3pc of oreo, crushed	1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. 2. Microwave the gelatin for 1-2 minutes until dissolved. 3. Mix melted chocolate with melted gelatin until combined. 4. Using a stand mixer, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1-3 minutes. 5. Using a whisk, fold one-third of the cream into the chocolate gelatin mixture to lighten it. Fold in remaining cream using a rubber spatula. 6. Divide cream into 3 equal portions. 1st portion fold with mint powder, 2nd portion fold with coffee and last portion mix with crushed oreo.
Assembly 1. for mint: Pour 2-3tbsp of mint mousse and tap into jelly plastic mooncake mould.  2. Place the cake into the center of the mould, chill for 15 min. 3. Pour the mint mousse until full, freeze overnight. 4. Repeat step 1-3 for coffee and oreo mousse. 5. To remove: with a hot water in a small bowl, dip the mooncake mould for 10sec and take out by pressed the mould gently. (not recommend to dip too long, or else the top pattern will fading.) *makes 2pcs of mint, 2pcs of coffee, 2pcs of oreo.