蒸开心果乳酪绿茶莫斯蛋糕 Steam Pistachio Tofu Cheesecake with Green Tea Mousse

Made this from the leftover batter from Baked Pistachio Cheesecake last month. To retain the moist and creamy texture, I decided to steam the batter instead of baking it. 

这一道蛋糕是我上个月采用制做开心果乳酪蛋糕所剩余的面糊制所作的。其实这也是同一时间的作品，就是一直懒惰所以才拖到今天才写出来。这个蛋糕我选择用蒸的方法来保存蛋糕水润乳霜的质地。

Since it is eaten like a cold dessert, I have added on a layer of green tea mousse which was  perfectly blended in with the cake. Once you popped it into the mouth, the cake will smoothly glide and melt away. 

既然这类蛋糕须冷藏后才可口，我决定再加层慕斯层来带出另一种风味，恰好跟蛋糕配搭起来却是很理想。蛋糕一旦放入口中润滑即马上融化。

蒸开心果乳酪豆腐绿茶莫斯蛋糕 Pistachio Tofu Cheesecake with Green Tea Mousse

Ingredients 材料 (A)

80g Pistachio Nuts 开心果

10g Rice Flour 粘米粉

15g Dried Cranberries 蔓越莓干

(B)

100g Firm Tofu 豆腐, cubed 切丁

100g Cream Cheese 奶油乳酪, cubed 切丁

60ml Fresh Milk 鲜奶

2 Egg Yolks 蛋黄

1 Tbsp Apple Cider Vinegar 萍果醋

1/2 Tsp Vanilla Extract 香草精

30g Plain Flour (sifted) 过筛的面粉

(C)

2 Egg Whites 蛋白

55g Castor Sugar 细砂糖

Method 做法

Grease and line the bottom of a fixed base 16-17cm round cake pan with parchment paper.
在一个圆形16-17厘米的固底蛋糕模涂抹少许油, 底部铺上锡纸或蛋糕纸。

In a food processor grind (A) pistachio nuts, cranberries with rice flour until fine crumbs.

把开心果，蔓越莓干及粘米粉A放入搅拌机捣搅成细屑。

Add ingredients (B) in sequence and continue blending until combined.
将材料B跟着依照次序放入搅拌机，并继续共混直至均合。

In another dry and grease free mixing bowl, beat the egg whites until frothy. Add in castor sugar and continue beating until soft peaks stage.
准备另一个干净即无油的搅拌盆里把蛋白用打蛋器打出一些泡沫，然后加入幼糖打成尾端弯曲的蛋白霜（湿性发泡）。

Transfer 1/3 of the beaten egg whites into the (A) & (B) mixture and use a hand whisk to gently combine. Fold in the balance meringue to the batter with a spatula until incorporated.

挖1/3份量的蛋白霜混入乳酪A和B面糊中，用打蛋器轻轻混匀后再以橡皮刮刀沿着盆边以翻拌的方式将其余的蛋白霜搅拌均匀。Transfer the cake batter into the prepared cake pan. 

Steam the batter with a food steamer under medium heat for 35-40 mins or until fully cooked. 
把蛋糕模放入蒸锅以中火蒸35-40分钟至熟透。

Remove from steamer. Allow cheesecake to cool at room temperature. 
蛋糕蒸好后取出（还不要脱模），等完全凉透。

Remove the cake from the mould and place the cake into a smaller round cake pan between 14-15cm to line the entire base of the cake pan.  Set aside for later use.

脱模后把蛋糕摆入另一个稍微小一号约14-15厘米的蛋糕模。搁置备用。

绿茶慕斯层
Green Tea Mousse Layer

(D)

45ml Boiling Water 滚水

5g Green Tea Powder 绿茶粉

(E)

3g Gelatin Powder 明胶粉／吉利丁粉
1 Tbsp Cold Water 冷水

(F)

100g White Chocolate 白巧克力, chopped 切碎

(G)

200ml Whipping Cream 淡奶油

1.5 Tbsp Corn Syrup 玉米糖浆

Bloom gelatin (E) in 1 Tbsp cold water. Set aside.
把明胶粉／吉利丁粉E撒入冷水化开。搁置备用。

Combine green tea powder with boiling water (D). Stir to combine. Set aside.

绿茶粉加入滚水D，搅匀。搁置备用。

Transfer white chocolate in a heat proof bowl and place over a bigger bowl filled with hot boiling water. Stir until melted. Set aside.
将白巧克力倒入一个耐热碗里，再把碗放入另一个已装满滚水的大盆中，通过滚水的热度一边待融一边不停的搅拌直到巧克力融化。 搁置备用。

Heat 50ml of whipping cream with corn syrup (G) in a microwave for 40 seconds. Stir in gelatin (E) until mixed. Pour cream into the green tea mixture (D) and stir to combine. Pour this mixture into the melted white chocolate (F), stir to combine. Allow to cool completely.
把50ml的淡奶油加入玉米糖浆G，捣匀再放入微波炉加热40分钟。再拌入明胶粉／吉利丁粉F至混合。之后再倒入绿茶汁D，捣匀。接着又再倒入进融化的白巧克力F里，捣匀。搁置待凉。

Whip the balance 150ml of Whipping Cream until soft peaks. Fold 1/3 of the cream into the white chocolate batter until combine. Transfer this batter back into the whipped cream and fold to combine.

剩余的150ml淡奶油打发至6分发。抽出1/3的打发淡奶油加入白巧克力面糊拌匀后再将面糊倒入淡奶油盆中，捣匀。

Pour mousse over the earlier prepared cake pan and over the steam cake layer. Freeze the mousse until firm approx 1 hour.
慕思倒入之前已铺上蒸熟的开心果蛋糕层的蛋糕模里。 把蛋糕模放置冰阁冻结1小时。

Remove cake pan from freezer and transfer to the referigerator until set.
從冰箱中取出蛋糕模，並轉移到冰箱至凝固即可。