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原料
黃油: 25克, 糖粉: 20克, 蛋黃: 8克, 蛋糕粉: 47克, 抹茶粉: 3克, 杏仁粉: 12克, 鹽: 少量, 奶油奶酪: 80克, 糖粉: 35克, 淡奶油: 80克, 雞蛋: 40克, 玉米澱粉: 8克, 抹茶粉: 8克, 淡奶油: 70克, 糖粉: 7克, 抹茶粉: 10克, 開心果碎、花生碎: 適量
步驟
1在黃油中加入糖粉和鹽,用打蛋器攪拌均勻
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2加入蛋黃拌均勻
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3將蛋糕粉,抹茶粉和杏仁粉篩入黃油糊中
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4翻拌均勻,揉成麵糰
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5將麵糰放在烘焙紙上,用擀麵杖擀平到4毫米左右,放入冰箱冷藏30分鐘
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6把奶油奶酪放入打蛋盆中,攪拌順滑
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7然後加入糖,淡奶油和雞蛋攪拌
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8將玉米澱粉和抹茶粉篩入奶酪混合物中
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9用打蛋器攪拌均勻
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10將冰箱裡的塔皮取出,鋪在塔模上用叉子在塔底紮上小洞,防止烘烤時塔底膨脹
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11將抹茶奶酪糊倒入塔模
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12放入烤箱180度烘烤30分鐘
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13將40g淡奶油直接加4g糖粉打發,再將30g淡奶油加3g糖粉和抹茶粉一起打發,將打發的奶油分別放入裱花袋
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14先用圓形裱花嘴擠出白奶油
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15再用花型裱花嘴擠出綠色的星形奶油
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16撒上開心果碎和花生碎進行裝飾,裝飾完畢即可享用
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