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原料
A抹茶粉: 2小勺, A低粉: 50g, A热水: 20g, A鸡蛋: 2个(分离), A细砂糖: 40g, A香草精: 少量, A黄油: 20g(融化,冷却), B草莓: , B糖粉: , B翻糖雪人: , B插牌: , B松塔: , 纯黑芝麻粉: 30g, 鲜奶油: 120g, 热水: 90g, 吉利丁: 1片, 细砂糖: 30g
步骤
1制作抹茶海绵蛋糕片。抹茶和热水混合均匀
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210g糖+香草+蛋黄,搅打到粘稠,蓬松。然后和步骤1的抹茶溶液混合并搅拌均匀
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3混合蛋白和30g细砂糖(分3次加入糖),打至干湿之间~~
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4接着混合步骤2和步骤3,用刮刀翻拌均匀
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5筛入低筋面粉,用刮刀翻拌均匀
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6然后倒入融化的黄油混合均匀
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7将面糊倒在不沾布上,抹平够两片蛋糕片。170C,烤15分钟左右。至表面摸起来有弹性,无沙沙声,表面略上色,出炉后放在网架上凉凉
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8制作抹茶慕斯,抹茶粉和糖混合均匀
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9牛奶煮沸,倒入抹茶中混合均匀
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10然后加入用冷水泡软的吉利丁混合均匀,放凉
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11鲜奶油打发
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12抹茶牛奶溶液,分次倒入打发的鲜奶油中,拌匀(状态为粘稠,但舀起能自然摊平为好。)
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13慕斯圈垫两种厨房纸,放在板子上。脱模之前就不再移动了~先裁切一片模具般大小的蛋糕片,放在慕斯圈底部(蛋糕片要放凉再裁切)
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14倒入适量抹茶慕斯。冷冻或冷藏至凝固
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15制作黑芝麻慕斯,黑芝麻粉,加入开水搅拌均匀,趁热加入泡软的吉利丁片拌匀
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16黑芝麻糊放凉后,倒入打好的鲜奶油中拌匀
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17图为拌好的状态
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18将黑芝麻慕斯倒入已经凝固的抹茶慕斯上,适量。(尽量每层高度都一致)
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1920:在黑芝麻慕斯上,再放一层蛋糕片,然后倒入盛入的抹茶慕斯至满模就可以了~~
20冷藏1夜后装饰