Green Tea and White Chocolate Mousse Cake with Red Bean Filling 綠茶白朱古力慕絲蛋糕(紅豆餡)

I made this mousse cake for my friend’s dad last week. This green tea mousse is the only mousse cake that contains raw egg yolks. The yolks make the green tea mousse richer in taste. For the sake of health, I always heat the yolk mixture to the egg safe temperature. I have made another similar cake before (read about my post, red bean white chocolate and red bean mousse cake, here). The white chocolate mousse in my previous cake was a bit too sweet so this is the less sweet version.
這是EC做給朋友爸爸的慕絲蛋糕，綠茶慕絲是EC唯一使用生蛋黃的慕絲蛋糕食譜，蛋黃可令綠茶慕絲味道更豐富，但因為健康理由，EC會把蛋黃糊加熱至蛋類安全食用溫度後才開始操作。EC也弄過另一個綠茶紅豆白朱古力慕絲蛋糕(做法可參閱這篇網誌)，但白朱古力慕絲甜了一些，這個新配方比之前的沒那麼甜。

---

Green Tea and White Chocolate Mousse Cake with Red Bean Filling
綠茶白朱古力慕絲蛋糕(紅豆餡)

makes an 8 inch cake
可做8寸蛋糕

Ingredients

For the Red Bean Paste
1/2 C organic red bean
Water
1 Tbsp powdered red bean (I used Greenmax pure red bean powder)
2 to 3 Tbsp honey
3 Tbsp demerara sugar

For the Green Tea Chiffon Cake (9” round)
55 g cake flour
8 g green tea powder
3 large egg yolks
45 g milk
35 grapeseed oil (or any light tasting oil)
3 large egg whites
55 g granulated sugar
1/3 tsp cream of tartar

For the White Chocolate Mousse
100 g white chocolate, chopped
80 + 200 g whipping cream
1/16 tsp salt
30 g milk
2 tsp (6 g) powdered gelatin

For the Green Tea Mousse
100 g whipping cream
6 g (1 Tbsp) green tea powder
2 large egg yolks
40 g granulated sugar
50 + 30 + 30 g milk
2 tsp (6 g)powdered gelatin

Notes: The eggs I use are about 50 g each without shells.

材料

紅豆蓉
有機紅豆 1/2杯
水
紅豆粉(EC用馬玉山純紅豆粉) 1湯匙
蜜糖 2-3湯匙
原蔗糖 3湯匙

綠茶戚風蛋糕 (9寸模)
低筋麵粉 55克
綠茶粉 8克
大蛋蛋黃 3個
葡萄籽油或任何淡味食油 35克
牛奶 45克
大蛋蛋白 3個
細砂糖 55克
他他粉 1/3茶匙

白朱古力慕絲
白朱古力，切碎 100克
淡忌廉 80 + 200克
鹽 1/16茶匙
牛奶 30克
魚膠粉 2茶匙 (6克)

綠茶慕絲
淡忌廉 100克
綠茶粉 6克(1湯匙)
大蛋蛋黃 2個
細砂糖 40克
牛奶 50 + 30 + 30克
魚膠粉 2茶匙 (6克)

註：EC用的大蛋每隻淨重約50克

Directions 做法

For the Red Bean Paste Filling 紅豆餡

Soak red bean in water for three hours. Rinse then place beans into a pot. Add enough water to cover the beans. Bring to a boil and simmer for 5 minutes to get rid of any impurities and bitter taste of the beans. Drain and add water to the pot again. Bring mixture to a boil and cook over low heat, adding more water as needed, until the beans are tender. Drain. Stir in the powdered red bean and sugar and cook until the liquid is reduced. Remove from heat and let cool slightly. Add honey to taste and cool completely before use.
紅豆洗淨泡水三小時，瀝乾後放進小鍋，加蓋過紅豆份量的水㷛滾煮五分鐘去除雜質及澀味，倒掉水份後再次加水煮滾，轉小火煮至紅豆變軟及破皮(水要保持蓋過紅豆)，倒掉水份後加入糖及紅豆粉拌勻，煮至水份收乾後離火，待紅豆蓉稍涼後拌入蜜糖調味，完全放涼後可使用。

The energy-saving way: after soaking, first boiling and rinsing the red beans, put them into a pot. Add enough water to cover the beans and bring it to a full boil for 5 minutes. Pour content into a Thermos food container. Cover and leave it for half a day or overnight. Empty the softened red beans into the saucepan again, add powdered red bean, sugar and continue to cook until liquid has been reduced. Remove from heat and let cool slightly. Add honey to taste and cool completely before use.
省火方法：紅豆洗淨泡水後加水煮五分鐘去除雜質及澀味，倒掉水份重新注水在小鍋中煮五分鐘，將煮沸的紅豆連水倒入燜燒杯中，蓋上蓋子燜半天或過夜至紅豆軟化及破皮，取出紅豆放進小鍋中，加糖及紅豆粉同煮至水份減少，稍放涼後拌入蜜糖調味，完全放涼後可使用。

For the Green Tea Chiffon Cake綠茶戚風蛋糕

Sift together the flour and green tea powder into a mixing bowl. Mix well and make a well in the center. Add oil, milk and egg yolks to the well and whisk gently until combined.
低筋麵粉及綠茶粉混合過篩放入鋼盆中，將粉往周圍撥成粉牆狀，將油、牛奶和蛋黃倒入粉牆中央，輕手用蛋拂攪拌成蛋黃糊備用。

With a hand mixer, whip egg whites in another clean mixing bowl until foamy. Add cream of tartar (to stabilize the meringue) and continue to beat until soft peaks form. Gradually add sugar in batches and continue beating until glossy and firm peaks form. When you lift up the whisk, the peak will hold its shape but the tip will fall back slightly.
用電動打蛋器將蛋白打至起粗泡，加入他他粉繼續打至蛋白組織變細密，分次加糖打至有光澤及企身，蛋白霜拉起時呈尖長而末端僅輕微下垂狀。

Scoop about one third of the meringue into the yolk batter and fold with a whisk to lighten. Then scrape this back into the bowl of meringue. Fold gently and thoroughly (so you don’t deflate the meringue) with a spatula until you see no streaks of white. Pour batter into the parchment paper lined 9″ pan (I placed a heating core in the middle of my pan to promote even heating, read about my post about heating cores here). Tap pan against the kitchen countertop several times to get rid of any large air bubbles. Smooth top with an offset spatula.
將三分一蛋白霜混入蛋黃糊中拌勻，再倒回蛋白霜鋼盆中輕手用膠刮以切拌方法混合至麵糊成均一顔色，盡量輕手並快手完成混合以免蛋白霜消泡，將麵糊倒入底部墊了牛油紙的9寸模具中(EC在烤模中央放了一個heating core促進蛋糕受熱，有關加熱芯的使用可參考這篇網誌)，將烤模往枱上輕敲幾下敲出較大的氣泡後抹平表面。

Bake in a 325℉/170℃ preheated oven for 15 to 20 minutes or until a wooden skewer inserted in the center of cake comes out clean. Drop cake pan on the kitchen countertop at a distance upon removal from the oven to minimize shrinkage. Invert pan and cool on a wire rack. Unmold cake, remove parchment paper and heating core (if any). Trim cake to 3/4 “ thickness. Keep covered until ready to use.
放入325℉/170℃ 預熟焗爐焗15至20分鐘或至竹籤插入蛋糕中心取出後不沾麵糊，取出後將蛋糕連烤模從半空往枱上捽幾下避免蛋糕回縮，在鋼架上倒扣放涼後可脫模，取走牛油紙和加熱芯(如用)後切成3/4寸厚片，蓋好備用。

For the White Chocolate Mousse白朱古力慕絲

Chill a mixing bowl and the whisk attachment of the mixer in the freezer for 5 to 10 minutes before you start. Bloom gelatin by mixing it with milk and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is liquefied. Set aside.
鋼盆及打蛋器配件預先放冰箱五至十分鐘雪凍，小碗內放魚膠粉和牛奶拌勻，靜置五分鐘讓魚膠粉充份吸收水份，隔熱水坐溶或放微波爐叮溶備用。

Microwave 80 g of whipping cream and salt (or set saucepan over low heat) until it is bubbly but not boiling. Pour over white chocolate pieces and mix until chocolate is melted and mixture is smooth. Stir in liquified gelatin mixture and mix well. Let cool to room temperature.
80克淡忌廉加鹽放入微波爐加熱(或放小鍋小火煮熱)至冒泡但不是滾，倒入切碎的白朱古力中再拌至白朱古力溶化及順滑， 加入魚膠溶液拌勻後放至室溫備用。

In the chilled mixing bowl, beat remaining whipping cream with a hand mixer until thickened and soft peaks form. Fold into the white chocolate mixture with a spatula in two batches until homogeneous.
把餘下淡忌廉放在己雪凍的鋼盆中用電動打蛋器打至稠身及軟勾狀，然後分兩次加入白朱古力混合物中用膠刮以切拌方法拌至顏色均一。

For the Green Tea Mousse 綠茶慕絲

Chill a mixing bowl and the whisk attachment of the mixer in the freezer for 5 to 10 minutes before you start. Bloom gelatin by mixing it with 30 g of milk and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is liquefied. Mix green tea powder and 30 g of milk to form a thick paste. Set aside.
鋼盆及打蛋器配件預先放冰箱五至十分鐘雪凍，小碗內放魚膠粉和30克牛奶拌勻，靜置五分鐘讓魚膠粉充份吸收水份，隔熱水坐溶或用微波爐叮溶，綠茶粉加30克牛奶混合成綠茶糊，備用。

In another mixing bowl, whip egg yolks and sugar until pale, thickened, and expand in volume. Heat remaining 50 g of milk in the microwave or a saucepan set over low heat until it starts to bubble around the edges. Temper the yolk mixture by slowly whisking in the hot milk. Add it gradually to raise the temperature of the yolk mixture or you will scramble the egg yolk.
蛋黃加糖放另一鋼盆中用蛋拂打至顔色轉淡、稠身及體積變大，餘下50克牛奶用微波爐或放進小鍋小火加熱至邊緣冒泡，然後逐少加入蛋黃糊中，其間要不停攪拌，熱奶要分次加入使温度慢慢上升，否則蛋黃會被燙熟。

Heat mixture over a pot of simmering water until temperature reaches 71℃/160℉ (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 the liquified gelatin mixture and green tea paste until well combined. Strain mixture to get rid of any large lumps if needed. Let cool to room temperature.
蛋黃牛奶混合物隔水加熱至蛋類安全食用温度(71℃/160℉ )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、長者、孕婦及長期病患者吃時)，加入魚膠溶液及綠茶糊拌勻，如有顆粒可先過篩，放涼至室溫備用。

In the chilled mixing bowl, beat whipping cream with a hand mixer until thickened and soft peaks form. Fold into the green tea yolk mixture with a spatula in two batches until homogeneous.
淡忌廉放在己雪凍的鋼盆中用電動打蛋器打至稠身及軟勾狀，然後分兩次加入綠茶混合物中用膠刮以切拌方法拌至顏色均一。

To Assemble 組合

Use a 8“ cake ring as a cutter, trim the cake layer to 8” round. Rinse and dry the ring then wrap the bottom with plastic wrap. Line the inside of ring with acetate strips for easy unmolding. Place the cake layer inside.
用八寸慕絲圈把蛋糕片切成八寸圓形，洗淨及抹乾慕絲圈後在底部包上保鮮紙，內側圍上透明圍邊膠條方便脱模，把蛋糕片放回圈中。

Pour white chocolate mousse into the ring over the cake layer to 2/3 full. Tap ring on the countertop several times to remove any large air bubbles. Smooth top with an offset spatula if necessary. Refrigerate until mousse is set.
將白朱古力慕絲倒入慕士圈內蛋糕片上至2/3滿，在枱上敲幾下將大氣泡震破，抹平表面後放進雪櫃至慕絲凝固。

Remove chilled cake from the fridge and spread a layer of red bean filling on top. Pour the green tea mousse over. Tap ring on the countertop several times to remove any large air bubbles. Smooth top with an offset spatula if necessary. Return to the refrigerator and chill until mousse has set. Unmold and decorate with fondant roses before serving. You may wanna read about my post, how to make easy ribbon roses.
取出已凝固的蛋糕，把適量紅豆餡抹在蛋糕表面後倒入綠茶慕絲，在枱上敲幾下將大氣泡震出，抹平後放回雪櫃冷藏至凝固後可取出脫模，放上玫瑰糖花裝飾後可享用(有關簡易玫瑰花做法可參閱這篇網誌)。

If you want to republish this recipe, please link back to this post.

版權所有，如需引用，請註明出處

EC Bakes 小意思 Facebook Page:
https://www.facebook.com/ECBakes

© Copyright 2016 ecbakes.com