Matcha and Red Bean Whipped Cream Cake with Chocolate Shell 抹茶紅豆忌廉蛋糕配朱古力外殼

Here’s the cake I made for my uncle and cousin for their birthdays at the end of December. We didn’t get to celebrate together amid the pandemic and only went for a drop off. The Ontario government announced stricter COVID-19 measures two days ago and beginning today, kids are back to remote learning again for two weeks, while indoor dining is banned and most businesses are restricted with limited capacity for at least three weeks. Hope that things will get better in 2022.
這是12月尾時做給姨丈和表弟的生日蛋糕，因為疫情關係，我們只是去送蛋糕，沒有一起慶祝。安省政府前天宣佈再次收緊防疫措施，由今天開始，孩子們暫時要留在家中上網課兩星期，接下來的三星期，食肆禁室内堂食，健身室亦要關閉，其他企業的室內可容納人數限制為50％。踏入2022年，盼望大家也要注意身體健康！

The setup for this cake is similar to my Bear Chocolate Mousse Dome Cake. First, you prepare the chocolate hard shell, then you fill the inside with the cake and filling of your choice. This time I opted for matcha cake and red bean filling. I used to simply make matcha chiffon cake as the base (visit my blog post, Mango Matcha Mousse Cake with Mirror Glaze, for the recipe) but recently I have been using the tang mian method as the cake comes out soft, fluffy yet firm. Also I used store-bought red bean paste for the sake of convenience. When I shop for red bean paste, I usually look at the food label and choose the brand containing the least amount of sugar.
這蛋糕做法跟小熊朱古力慕絲半圓蛋糕大同小異，首先，就是把朱古力外殼做好，然後，就是在裏面鋪上自己喜歡的餡料和蛋糕。這次EC選擇了抹茶蛋糕和紅豆夾餡的組合。蛋糕做法方面，EC最近比較喜歡使用燙麵法，這比以往慣用的抹茶戚風蛋糕多了一分柔軟和綿密，絕對是不錯的蛋糕體選擇(抹茶戚風蛋糕體的做法可參考芒果抹茶慕絲鏡面蛋糕)。至於紅豆餡，EC貪方便使用市售的紅豆餡，購買時一般都是翻到後面的食物標籤，然後選擇糖量最少的牌子。

Matcha and Red Bean Whipped Cream Cake with Chocolate Shell
抹茶紅豆忌廉蛋糕配朱古力外殼

makes a 6”x3” dome cake
可做6×3寸半圓球形蛋糕

Ingredients
For the Chocolate Shell
100 g molding or compound chocolate chips (I use Callebaut Dark Chocolate Callets Recipe N° 811)

For the Matcha Chiffon Cake (Tang Mian Method)
44 g cake and pastry flour
6 g matcha powder
A pinch of salt
25 g grapeseed or vegetable oil
40 g milk
2 large egg yolks
2 large egg whites
1/3 tsp white vinegar or lemon juice (I use Korean apple vinegar)
35 g granulated sugar (I use organic cane sugar)
Notes: the eggs I use each has a net weight of 50 – 55 g.

For the Red Bean Filling
6 g icing sugar
120 g whipping cream
120 g red bean paste

For Decoration
Black, white and brown fondant, as needed
Melted Chocolate (as glue), as needed

材料
朱古力外殼
倒模用或免調溫黑朱古力粒(EC用Callebaut黑朱古力粒Recipe N°811) 100克

燙麵法抹茶戚風蛋糕體
低筋麵粉 44克
抹茶粉 6克
鹽少許
葡葡萄籽油或菜油 25克
牛奶 40克
蛋黃(大號雞蛋) 2個
蛋白(大號雞蛋) 2個
白醋或檸檬汁(EC用韓國蘋果醋) 1/3茶匙
細砂糖(EC用有機蔗糖) 35克
註：EC使用的大號雞蛋每隻淨重50-55克

紅豆夾餡
糖粉 6克
淡忌廉 120克
紅豆餡 120克

裝飾
翻糖(黑、白、咖色) 各適量
朱古力溶液(黏貼用) 適量

Directions 做法
For the Chocolate Shell 朱古力外殼
Melt chocolate in a large bowl over a pot of simmering water or in the microwave over medium power in 30-second intervals. Stir until smooth then let cool until slightly thickened. Pour melted chocolate into the hemisphere pan and swirl to coat the inside of the pan (or use a silicone brush or the back of a spoon to brush the interior with a thick layer of melted chocolate). Wipe off any chocolate that has spilled over the top edge of the pan. Let chocolate harden completely at room temperature. To remove the shell, place the pan in the freezer for 5 to 10 minutes (the chocolate would contract and pull itself away from the mold) then gently tap the pan to release the shell.
大碗內放朱古力隔熱水坐溶或以微波爐用中火每次三十秒叮溶，攪拌至順滑後稍放涼至流動緩慢的狀態，倒入半圓模中，用手旋轉半圓模使朱古力填滿內壁(或用矽膠掃/湯匙背把朱古力厚厚的塗滿內壁)，抹淨溢出模邊的朱古力，室溫放至凝固，脫模前把半圓模放入冰箱冷凍5至10分鐘直至朱古力收縮離模，取出後反轉模具輕輕敲出朱古力殼。

For the Cake 蛋糕體
Combine flour, matcha powder and salt in a large mixing bowl. Heat oil in a saucepan over low heat or in the microwave until it reaches 131ºF/55ºC. Immediately pour warm oil into the flour mixture and stir with a pair of chopsticks or a spatula to form a smooth paste (i.e. the tang mian or cooked dough). Stir in warm milk in two batches until it becomes a soft dough. Whisk in egg yolks one at a time, stirring well after each addition. Batter will be glossy, smooth and of a thick syrup consistency.
麵粉、抹茶粉和鹽放鋼盆中拌勻備用，把油放小鍋中小火加熱至131ºF/55ºC(或使用微波爐加熱)，加入乾粉中用筷子或膠刮攪拌成順滑燙麵糊，分兩次拌入暖牛奶攪拌成軟麵糰，之後逐顆蛋黃加入攪拌均勻(每次要完全拌匀才加另一顆)，此時蛋黃糊應光滑無顆粒並像琵琶膏的流動狀態。

In another impeccably clean mixing bowl, whip egg whites and vinegar with a hand mixer using medium-high speed until soft peaks form. Gradually add sugar in batches and continue beating until glossy and firm peaks form. Change to low speed to minimize the air bubble size toward the end of the beating stage. When you lift up the whisk, the peak will hold its straight and pointy shape but the tip will fall back only very slightly.
把蛋白和醋放在另一乾淨的鋼盆中，使用電動打蛋器中高速打至蛋白組織變細密，分次加糖打至有光澤及企身(末段用慢速慢慢把氣泡打細)，蛋白霜拉起時尾巴短小而末端僅輕微下垂狀。

Add one third of the meringue to the yolk batter and fold with a whisk to lighten. Add mixture back to the meringue and fold gently and thoroughly first with a whisk then with a spatula until homogeneous.
將三分一蛋白霜混入蛋黃糊中用蛋拂充份拌勻，再倒回蛋白霜中，先用蛋拂再用膠刮輕手以切拌方法混合至顔色均一。

Pour batter into an unprepared 6” round cake pan with a removable bottom. Tap the pan against the kitchen countertop several times to get rid of any large air bubbles. Smooth top with an offset spatula. Rest pan on a baking sheet then bake in a preheated oven for 25 to 30 minutes at 300℉/150℃. Increase temperature to 325℉/160℃ and bake for 5 minutes more to dry the top. The cake is fully baked when it has reached its maximum height and decreased in height slightly. Every oven is different so adjust baking time accordingly while using the browning and height reduction as a hint. Drop cake pan on the kitchen countertop at a distance upon removal from the oven. This will release any gas trapped in the cake cells and minimize shrinkage. Invert pan on a wire rack to cool completely before unmolding. Refrigerate for at least half a day before slicing as the cake is delicate. Level top and slice the chilled cake horizontally into 2 layers. Keep refrigerated until use.
把麵糊倒進6”圓形活底模中(不用墊紙或抹油掃粉)，將模具往枱上敲幾下敲出大氣泡後抹平表面，將模具放在一個焗盆上減低底火，放入已預熱的焗爐中，以300℉/150℃焗25至30分鐘，改用325℉/160℃多焗5分鐘左右，直至蛋糕已升至最高點並明顯下降(時間只供參考，整個過程要目測留意顏色和蛋糕高度是否已回落)，取出往枱上震一下震走熱氣，移到冷卻架上倒扣，完全放涼後可脫模，把蛋糕頂部突出的地方削去，平均橫切成兩片(蛋糕非常柔軟，因此最好冷藏半日待蛋糕結實些才切片)，包好冷藏備用。

For the Red Bean Filling 紅豆夾餡
Chill mixing bowl and the whisk attachment in the freezer for 10 minutes before start.
鋼盆及打蛋器配件預先放冰箱10分鐘雪凍備用。

With a hand mixer, whisk whipping cream and icing sugar in the chilled mixing bowl with low speed until stiff peaks form. Fold in half of the red bean paste (the rest is for spreading on the cake layer). Cover with plastic wrap and keep refrigerated until use.
淡忌廉和糖粉倒入預先雪凍的鋼盆，以電動打蛋器低速打至挺身，加入一半份量的紅豆蓉(餘下一半紅豆蓉用來抹在蛋糕上)，輕手混合至顔色均一，用保鮮紙蓋好放在雪櫃備用。

For the Assembly 組合蛋糕
Line the hemisphere pan with plastic wrap for easy removal. Place the chocolate shell back into the pan. Cut the cake layers into smaller circles of 4” and 5.75” (or whatever sizes that would fit inside the hemisphere mold to be used).
半圓球模內先以保鮮紙墊底(脫模時較容易取出)，把朱古力殼放回模中，蛋糕片裁成兩片直徑約4”和 5.75”的圓片(或依所用的半圓模尺寸自行決定大小)。

Fill the chocolate shell with red bean whipped cream until 1/3 full then place on the smaller cake layer then press lightly. Spread the remaining red bean paste evenly over the cake layer then cover with remaining red bean whipped cream until the mold is almost full. Press in the larger cake layer, cover with plastic wrap and refrigerate for a minimum of two hours. To remove the cake, remove plastic wrap on the surface then top with a plate or cake board. Carefully flip the entire thing over then remove the cake pan and plastic wrap liner.
把紅豆夾餡填進朱古力殼中至1/3滿，放上較小的蛋糕片並輕壓，在蛋糕表面平均抹上餘下的紅豆蓉，倒入餘下紅豆夾餡至九成滿後放入較大的蛋糕片並輕壓，蓋上保鮮紙後放入雪櫃冷藏至少兩小時，取出後移除保鮮紙並蓋上蛋糕底托，把模連底托一起反轉後小心移除半圓模並撕掉墊底的保鮮紙。

For the decorations, knead fondant until soft then roll out to 1/4” thickness. Use a knife or circle cutters to cut out shapes for the facial features of the bear. Stick on the cake with melted chocolate.
裝飾：翻糖搓軟後擀平至1/4”厚，用小刀或圓形模切出五官形狀，用朱古力溶液黏在蛋糕表面即成。

Here’s the cake that my daughter made during new year’s eve. It’s the same recipe without the chocolate shell. We reduced the red bean filling in half and made extra whipped cream to frost the outside.
這是女兒於除夕夜做的蛋糕，一樣配方但是沒有做朱古力外殼，紅豆夾餡減半，然後我們做多了一些忌廉塗抹蛋糕。