Recipe ｜抹茶漸層慕斯蛋糕 Matcha Gradient Mousse Cake
Hi! As a matcha lover, when I first saw a Youtuber video from Amanda Tastes about how to make a matcha mousse cake, I was deeply attracted and intrigued. Her matcha mousse cake has layers of matcha with different gradient, and it looked so cute. Therefore, I decided to challenge myself to bake this amazing looking gradient matcha mousse cake.
身為抹茶控的我, 看到Youtuber曼食慢语分享的超療癒系漸層慕斯蛋糕,
馬上被它深深吸引, 一圈一圈的漸層綠色看起來好療愈
所以決定參考她的食譜來挑戰看看”漸變抹茶慕斯蛋糕”
Material – Cake Bottom
材料 – 蛋糕底
For the mousse cake, you can choose between two ways to make the bottom of the cake. One is to make a sponge cake bottom; another is to use crushed graham cracker mix with butter to press out the cake bottom. To make a sponge cake bottom, you would need the following ingredients:
- 1 tablespoon of Matcha Powder
- 3 eggs
- 60-gram of granulated sugar
- 60-gram of cake flour
- 60-gram of milk
- 25-gram of vegetable oil
- 1 pinch of salt
做這種蛋糕可以用2種底層，一是烤一個海綿蛋糕當底，二是拿消化餅乾壓碎拌入融化的奶油壓成底。烤海綿蛋糕的話，你需要以下材料：
- 1大匙抹茶粉
- 3顆蛋
- 60克糖
- 60克低筋麵粉
- 60克牛奶
- 25克植物油
- 1小撮鹽
Material – Mousse Mixture
材料 – 慕斯糊
Because you don’t need to bake the mousse mixture here, you can adjust each ingredient to your own liking.
- 1 tablespoon of matcha powder
- 125-gram of milk
- 175-gram of heavy whipping cream
- 100-gram of cream cheese (or mascarpone cheese)
- 12-gram of gelatin powder
- 30-gram of granulated sugar
因為慕斯不用烤，所以材料可以依個人喜好調整。材料大致如下：
- 1大匙抹茶粉
- 125 克牛奶
- 175克鮮奶油
- 100克奶油乳酪（可替換馬斯卡彭乳酪）
- 12克吉利丁粉（或是2片吉利丁片）
- 30克糖
Steps – Cake Bottom
步驟 – 蛋糕底
▲Separate the egg white from the egg yolk, and then mix a little sugar with the 3 eggs yolks and combine well. Then, slowly add vegetable oil into the yolk mixture
將蛋白和蛋黃分開, 再在蛋黃中加入少許糖并充分混合, 接著將植物油慢慢拌入蛋黃液中
▲Mix warm milk little by little with the matcha powder, combine well.
將牛奶微波加熱，一點一點跟抹茶粉拌入
慢慢攪拌預防抹茶粉起疙瘩
▲Add matcha milk mixture into egg yolk mixture
將抹茶牛奶液拌入蛋黃液
▲Sift cake flour in egg yolk mixture 3 separate times, combine well
低筋麵粉分3次過篩進蛋黃糊裡，充分混合
▲Mixture will become very thick
充分混合的麵糊會變濃稠
▲Beat egg white with remaining sugar to soft peak
將蛋白和糖混合打至濕性發泡
▲Add half of egg white into yolk mixture, combine well
把一半的蛋白混合進蛋黃糊
▲Add remaining mixtures together, combine well
將兩個麵糊混合攪拌均勻
▲Lay parchment paper in cake tin
將烘焙紙襯入烤盤
▲Pour mixture in and tap lightly until there are no bubbles
倒入麵糊，輕輕排打把氣泡排出
Preheat oven to 355 Fahrenheit, and bake the cake bottom mix for 15 minutes
預熱烤箱至攝氏180度（華氏355度）, 將麵糊放入并烤15分鐘
▲After baking, quickly remove cake from tin to cool, and then peel parchment paper off from cake after it is cooled down
烤完後迅速將蛋糕拿出烤盤冷卻, 待蛋糕冷卻後將烘焙紙撕下
Steps – Mousse Mixture
步驟 – 慕斯糊
▲Soak gelatin in cold water ( If you use gelatin powder, mix well with hot water)
將吉利丁在冷水中泡軟 (如果使用吉利丁粉，先將吉利丁粉和少許熱水混合)
▲Microwave milk and combine in gelatin
微波加熱牛奶，將吉利丁片或粉混合
▲Mix cream cheese with milk mixture and sugar, combine till smooth
將奶油乳酪，熱牛奶，和糖混合完全
▲Beat heavy whipping cream into thicker mixture, and then mix cream cheese mixture with whipping cream
將鮮奶油打至有紋路, 再將奶油乳酪混合液和鮮奶油混合在一起
▲Use the following proportion to get the layer on mousse cake (*Mix matcha powder with hot water first into to combine well)
- 120-gram mousse mixture
- ¼ teaspoon matcha powder with 100-gram mousse
- ½ teaspoon matcha powder with 90-gram mousse
- ¾ teaspoon matcha powder with 80-gram mousse
- 1 teaspoon matcha powder with 60-gram mousse
▲用以下比例混出不同層次的抹茶慕絲 (記得先將抹茶粉用熱水充分溶解)
- 120克慕斯糊
- ¼ 茶匙抹茶粉配100克慕斯糊
- ½ 茶匙抹茶粉配90克慕斯糊
- ¾ 茶匙抹茶粉配80克慕斯糊
- 1茶匙抹茶粉配60克慕斯糊
▲Pour mixture from light to dark into the middle of mold to create ripples
將混合好的慕斯糊由淺到深的從蛋糕模中心倒入行成水波紋
▲Finally, put the cake in the fridge for at least 4 hours
最後放到冰箱冷藏至少四個小時以上
If matcha green tea is one of your faves like it is to me, then this has the potential to become your favorite dessert.
如果你和我一樣喜歡抹茶, 那你應該也會喜歡這款蛋糕
