Red Bean White Chocolate Green Tea Mousse Cake 紅豆白朱古力綠茶慕士蛋糕

A four-layer cake that is made from scratch!  You don’t need much decorations for this cake as its beautiful layers are already an eye-catcher… The simpler the better

完全自家製的四層蛋糕, 分明的層次本身己是這個蛋糕的賣點, 太多裝飾反而會喧賓奪主!  有時簡單就是美

Red Bean White Chocolate Green Tea Mousse Cake

紅豆白朱古力綠茶慕士蛋糕

(makes a 6-inch cake  六寸份量)

Ingredients 材料 

Homemade organic red bean paste  自製有機蜜紅豆蓉

Organic red bean  有機紅豆 1/2 C
Water  水
Honey  蜜糖  2 Tbsp
Sugar  糖  2 Tbsp

The bottom layer: Chiffon cake (7 inch)  底層: 七寸雪芳蛋糕  

For the yolk mixture 蛋黃楜
Cake flour  低筋麵粉 40 g
Sugar  糖  5 g
Egg yolks, large  蛋黃(大蛋)  2
Milk  牛奶  25 g
Canola oil or vegetable oil)  芥花油或菜油  25 g
Vanilla extract  雲尼拿油 1/2 tsp

For the meringue  蛋白霜
Egg whites, large  蛋白(大蛋)   2
Sugar  糖  25 g
Cream of tartar  他他粉  1/4 tsp

The second layer: Red Bean white chocolate mousse  第二層: 紅豆白朱古力慕士

Red bean paste  紅豆蓉  90 g
Whipping cream  淡忌廉  25 g+75 g
White chocolate  白朱古力  50 g
Gelatin  魚膠粉  1 tsp
Water  水  1 Tbsp

The third layer: Green tea mousse  第三層: 綠茶慕士  

Whipping cream  淡忌廉  100 g
Green tea powder  抹茶粉  1 Tbsp
Egg yolks, large  蛋黃(大蛋)   2
Sugar 糖   40 g
Milk  鮮奶  50 g+30 g+30 g
Gelatin  魚膠粉  2 tsp

The top layer: Green tea mirror  頂層: 綠茶鏡面

Water  水  100 g
Green tea powder  綠茶粉  1/4 tsp
Sugar  糖  15 g
Gelatin  魚膠粉  1 tsp

Directions  做法

Make the red bean paste first  先做紅豆蓉: 

Soak half cup of red bean in water for two to three hours (or even overnight).  Rinse then place the red bean and water in a pot and cook in simmering water, on low heat, until the beans are tender, adding more water as needed.  Turn heat to medium-high and once the amount of liquid is reduced, stir in the sugar.  Cook a bit longer if the red bean paste becomes watery.  Stir in honey when red bean paste has cooled down a little bit.  I usually put the red bean and water into a pot, bring it to a boil, then immediately pour everything into a Thermos food container and leave it overnight.  It will speed up the cooking process the next day.  This portion is big enough for two to three cakes.  Keep the leftover in the fridge or freezer.
半杯紅豆浸軟兩至三小時(甚至過夜)後洗淨加蓋過紅豆份量的水㷛滾, 轉小火煮至紅豆稔身(中途要加水).  將汁液略為收乾後加入糖拌勻, 加糖後紅豆應會立刻出水, 若嫌水份太多可再次開火收汁.  待紅豆蓉稍涼後拌入蜜糖.  放涼後可使用.
EC通常臨睡前將浸軟的紅豆加水在小鍋煮滾, 然後將煮沸的紅豆連水倒入保温杯內焗, 到第二天起牀後才開火煮.  可省回很多時間和火力.  此份量可用兩至三次, 剩餘的可放雪櫃或冰箱保存

Make the bottom layer  做底層:

For the chiffon cake, please refer to my Chiffon Cake post for directions.  Baking time for half batch is approximately 16 minutes in my oven.  Slice the cooled cake in half or about 3/4 inch thick and use only one piece.  It is better to bake a 7-inch cake then trim it to 6 inch by using the mousse ring as a cutter because cake usually shrinks after cooling.  If you bake a cake in a 6-inch pan, the cake will be slightly smaller than 6 inch.  Wrap the bottom of a mousse ring with plastic wrap.  Line the side with a clear plastic strip for easy unmolding.  Place the cake layer into the ring.  If no strips is used you will need to unmold the cake by heating the side with a hairdryer or wrapping the ring by a warm towel.

雪芳蛋糕做法請看參考EC的雪芳蛋糕, 一半份量約焗十六分鐘.  焗起放涼後脱模橫切成兩片或3/4吋厚片, 取一片剪成六吋(可用六吋慕士圈作印模)  因蛋糕焗完後通常會縮水. 用六吋模焗起的蛋糕片會小過六吋.  所以最好做七吋
慕士圈底部包上保鮮紙, 內側放入透明圍邊膠條方便脱模(不用也可, 但脱模時要用風筒吹或包熱毛巾). 放入蛋糕片.

Make the second layer  做第二層  :

Bloom the gelatin by sprinkling it over water and set aside for 5 minutes.
魚膠粉撤在水上攪勻浸泡五分鐘備用

Microwave 25 g of whipping cream until it is bubbly (about 15 to 20 seconds).  Add white chocolate pieces into the hot cream and mix until chocolate is melted and mixture is smooth.  This can be done with the double boiler method as well.  Stir in bloomed gelatin mixture and mix well.  Let cool to room temperature.
25g淡忌廉放入微波爐叮至微滾(約15至20秒).  加入切碎的白朱古力拌至白朱古力溶化及順滑 (或將所有材料隔水坐溶亦可).  加入浸發的魚膠液, 拌匀後放涼

Beat remaining whipping cream in a chilled mixing bowl until soft peaks form.  Whisk one-third of the whipped cream into the white chocolate mixture to lighten.  Then fold in the remaining whipped cream until no white streaks remain.  Fold in red bean paste.
餘下淡忌廉放在預先雪凍的鋼盆中用中速打發至軟身、有紋路、仍會流動的狀態.  將三份一淡忌廉與白朱古力糊混合, 再倒回淡忌廉鋼盆輕手混合至顔色均一.  加入紅豆蓉混合

Pour white chocolate mousse into the ring over the cake layer.  Tap the ring on the counter several times to remove any large air bubbles and smooth the top with an offset spatula.  Refrigerate until mousse is set.
將紅豆白朱古力慕士倒入慕士圈內蛋糕片上, 抹平, 在抬上敲幾下將大氣泡震出.  放進雪櫃雪至慕士凝固

Make the third layer  做第三層 :

Bloom the gelatin by sprinkling it over 30 g of milk and set aside for 5 minutes.  Mix green tea powder and 30 g milk to form a thick paste.
魚膠粉撤在30 g牛奶上攪勻浸泡五分鐘, 綠茶粉加30 g牛奶開成糊,備用

In a mixing bowl, whip egg yolks and sugar until pale, thickened, and expand in volume.  Set aside.
蛋黃加糖放鋼盆中用打蛋器打至顔色轉淡、稠身及體積變大, 備用

Heat 50 g of milk in microwave or a pot until it starts to bubble at the edge.  Temper the egg yolk mixture by slowly whisking the hot mixture into it.  Add hot mixture by tablespoonfuls to gradually raise the temperature of the yolk mixture or you will scramble the egg yolk.
將餘下50 g牛奶用微波爐或放入小鍋開小火加熱至開始滾, 然後逐少加入蛋黃糊中, 其間要不停攪拌.  一定要將熱奶分次加入較冷的材料中, 令温度慢慢上升, 否則蛋黃會被燙熟!  這做法叫“調温(tempering)”.

With a double boiler, heat mixture until temperature reaches 71C/160F (the food-safe temperature of eggs).  I strongly recommend that you do this step especially if you are serving this cake to kids, elderly people, pregnant women or people with chronic diseases.  Stir in bloomed gelatin mixture and green tea paste.  Set aside and let cool.  Strain mixture to get rid of any large lumps if needed.
將熱的蛋黃液隔水加熱至蛋類安全食用温度(71C/160F)後離火 (EC建議不要忽略此加熱步驟, 尤其是做蛋糕給小朋友、老人家、孕婦及長期病患者吃時).  加入已浸發的魚膠液及綠茶糊拌勻, 放涼備用. 如有顆粒可先過篩.

In a chilled mixing bowl beat whipping cream until thickened and soft peaks form.  Whisk one-third of the whipped cream into the green tea yolk mixture to lighten.  Then fold in the remaining whipped cream until no white streaks remain.
淡忌廉放進預先雪凍的鋼盆用中速打發至軟身、有紋路、仍會流動的狀態.  將三份一淡忌廉與綠茶蛋黃液混合, 再倒回淡忌廉鋼盆輕手混合至顔色均一

Pour the green tea mousse into the ring over the white chocolate mousse.  Tap the ring on the counter several times to remove any large air bubbles.  Smooth the top with an offset spatula then refrigerate until mousse is set.
將綠茶慕士倒進慕士圈內白朱古力慕士上, 抹平, 在抬上敲幾下將大氣泡震出.  放進雪櫃雪至慕士凝固

Make the top layer  做頂層:  

Bloom the gelatin by sprinkling it over 30 g of water and set aside for 5 minutes.  Dissolve mixture by soaking container in warm water or reheating in a microwave for 5 to 10 seconds with medium powder
魚膠粉撤在30 g水上攪勻浸泡五分鐘, 隔熱水座溶或放入微波爐用中火叮5-10秒至溶備用

Mix green tea powder and sugar with some warm water to form a thick paste (I was told at the store not to add hot water to green tea powder), making sure sugar is dissolved.  Slowing whisk in the remaining water.  Add warm gelatin mixture and mix well.  Let cool.  Strain mixture to get rid of any large lumps if needed.
綠茶粉和糖加少量暖水先開成糊及至糖溶(sales姨姨說綠茶粉不能加熱水) 將餘下水逐少倒入開勻成綠茶液後倒入魚膠溶液充份拌匀, 放至稍涼備用.  如有顆粒可先過篩

Pour mirror glaze over the mousse and refrigerate until set.  Unmold and decorate the cake
將綠茶鏡面倒在慕士上, 雪實.  脱模後可放上裝飾.

Notes:
Green tea mousse recipe adapted from Cookpad.
Red bean white chocolate mousse recipe adapted from 野島在此’s blog

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