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原料
A抹茶粉: 2小勺, A低粉: 50g, A熱水: 20g, A雞蛋: 2個(分離), A細砂糖: 40g, A香草精: 少量, A黃油: 20g(融化,冷卻), B草莓: , B糖粉: , B翻糖雪人: , B插牌: , B松塔: , 純黑芝麻粉: 30g, 鮮奶油: 120g, 熱水: 90g, 吉利丁: 1片, 細砂糖: 30g
步驟
1製作抹茶海綿蛋糕片。抹茶和熱水混合均勻
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210g糖+香草+蛋黃,攪打到粘稠,蓬鬆。然後和步驟1的抹茶溶液混合併攪拌均勻
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3混合蛋白和30g細砂糖(分3次加入糖),打至乾濕之間~~
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4接著混合步驟2和步驟3,用刮刀翻拌均勻
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5篩入低筋麵粉,用刮刀翻拌均勻
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6然後倒入融化的黃油混合均勻
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7將麵糊倒在不沾布上,抹平夠兩片蛋糕片。170C,烤15分鐘左右。至表面摸起來有彈性,無沙沙聲,表面略上色,出爐後放在網架上涼涼
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8製作抹茶慕斯,抹茶粉和糖混合均勻
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9牛奶煮沸,倒入抹茶中混合均勻
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10然後加入用冷水泡軟的吉利丁混合均勻,放涼
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11鮮奶油打發
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12抹茶牛奶溶液,分次倒入打發的鮮奶油中,拌勻(狀態為粘稠,但舀起能自然攤平為好。)
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13慕斯圈墊兩種廚房紙,放在板子上。脫模之前就不再移動了~先裁切一片模具般大小的蛋糕片,放在慕斯圈底部(蛋糕片要放涼再裁切)
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14倒入適量抹茶慕斯。冷凍或冷藏至凝固
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15製作黑芝麻慕斯,黑芝麻粉,加入開水攪拌均勻,趁熱加入泡軟的吉利丁片拌勻
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16黑芝麻糊放涼後,倒入打好的鮮奶油中拌勻
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17圖為拌好的狀態
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18將黑芝麻慕斯倒入已經凝固的抹茶慕斯上,適量。(儘量每層高度都一致)
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1920:在黑芝麻慕斯上,再放一層蛋糕片,然後倒入盛入的抹茶慕斯至滿模就可以了~~
20冷藏1夜後裝飾