黑芝麻绿茶挞 Black Sesame Green Tea Tart

This recipe is inspired by Anncoo's blog and adapted with a black sesame flavored tart shells to create some variations.

As you can see, I still have a long way to go on improving my skills on shaping the tarts base. I am happy with the outcome as the sesame give out a more aromatic smell than regular tarts base. And coupled with this soft egg fillings, its a perfect balance of sweet and savory.

黑芝麻绿茶挞
Black Sesame Green Tea Tart

Ingredients 材料

Black Sesame Shortcrust Pastry 黑芝麻挞皮 (A)
140g Plain Flour 中筋面粉
60g Rice Flour 粘米粉

140g Unsalted Butter 无盐奶油 (room temp 温室回温)

70g Castor Sugar 细砂糖
1/4 Tsp Salt 盐
40g Beaten Eggs 鸡蛋（打散）
40g Black Sesame Powder 黑芝麻粉

Green Tea Filling 绿茶布丁内陷 (B)
300g Fresh Milk 牛奶
65g Castor Sugar 细砂糖
3 Tsp Green Tea Powder 绿茶粉
2 Egg Yolks 蛋黄
2 Eggs 鸡蛋



Method 做法

Combine and sift plain and rice flour (A) together into a bowl. Set aside.

材料A的面粉及粘米粉一起混合，过沥入碗搁置待用。

To prepare sweet shortcrust pastry, beat butter (A) until soft and creamy. Add (A)  sugar, salt, egg and black sesame powder to incorporate. Sift in sifted flour (A) and fold with spatula to combine to form dough. Wrap dough in cling wrap and refrigerate for 3 hours.

事先准备甜派挞皮，把材料A里的奶油置入搅拌盆用搅拌器打至乳霜状，然后把A里的糖，盐，鸡蛋及黑芝麻粉混入，混匀。接着就将过沥的面粉粘米粉粉料拌入，用橡皮刮板拌匀成团后用保鲜纸包起来置入冰箱冷藏三个小时后即可用。

Unwrap dough onto a non stick baking mat, place the cling wrap on the top and roll out to 3-5mm thickness. Gently place the sheet dough into a 2 nos of 20-22cm tart pan with removable base. Gently press dough into the mould without stretching it.

把冷藏好的面团移出，去掉保鲜纸置于不粘硅胶垫上再把保鲜纸铺在面团上。将面团擀成约3至5mm厚度的圆形，轻轻的把杆开的面皮铺在2个20-22cm挞盘上。用手仔细地把挞皮贴入挞盘内。

Remove excess dough over the top edges. Use a fork to prick holes over the base and freeze the dough for 5 mins before baking.

把多余的挞皮撕去，再用叉子在挞皮上穿孔后又转置入冰箱冷冻5分钟后才送入烤箱烘烤。

Preheat oven to 180C degrees.

烤箱预热至180C度。

Place a sheet of aluminum foil over the chilled dough. Press it well into the bottom edges but avoid covering the top edges of the dough. Add baking weights into the tart mould and bake in the center rack of the preheated oven for 18-20 mins.

在冷冻的挞面团铺上一层锡纸，用手指把锡纸压入低部及边缘但不要覆盖面团上部的边缘。锡纸上放上一些小石头转送入已预热的烤箱的中层烘烤18-20分钟。

Remove aluminum foil and baking weights when edges starts to brown. Continue baking the tarts for another 8-10 mins.

把锡纸和小石头取出，再放入烤箱烘烤8至10分钟即可。

Boil (B) sugar and milk until sugar dissolved. Add green tea powder to combine then remove from heat.

将B里的砂糖及牛奶一起混入锅煮热至融化，再加绿茶粉均匀即可离火。

Whisk in egg and yolks in batches until evenly mixed. Sieve.

马上分次把鸡蛋，蛋黄混入绿茶牛奶，一边搅拌一边加入一直搅拌混匀后过沥。

Transfer mixture into the prepared tart shells and bake in the middle rack of a preheated oven for 20 mins. Allow the tarts to cool on wire rack for the egg to set. Serve.
把过沥好的面糊盛入已冷却的挞皮A里，置入预热至180C度的烤箱的中层烘烤20分钟即可取出，摆在凉架上待凉定型。

The leftover egg mixture can be transferred into pudding moulds and bake according to the same baking mode. Allow the baked puddings to cool before refrigerating. Best serve cold. 

剩余的鸡蛋液可以装入各自的布丁模以同样的烘烤方法烤熟成绿茶布丁。烤熟的布丁待凉后便可冷藏后即品尝。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

绿茶奶油面包 Green Tea Custard Cream Bread

For the matcha enthusiasts, here is one soft and fluffy bread recipe which I recently adapted from several bread recipes to come up with. Hope you enjoy it as much as we did.

这道松软既待着绿茶浓香味的甜面包是特别献给绿茶喜好者的。是我从数项面包食谱合集再改编而成的，希望您也喜欢。

Happy baking!

祝你烘焙愉快！

绿茶奶油面包
Green Tea Custard Cream Bread


Tangzong 汤种面糊 (A)
50g Bread Flour 面包粉
125g Water 清水
125g Milk 牛奶

Custard Cream 馅料 (B)
3 Egg Yolks 蛋黄
50g Castor Sugar 细砂糖
20g Low Protein Flour 低筋面粉
250ml Fresh Milk 鲜奶
15g Butter 奶油
1 Tsp Pure Vanilla Extract 香草精

Bread Dough 面包团 (C)
120g Overnight Tangzhong 隔夜汤种(A)
320g High Protein Flour 面包粉
7g Salt 盐
50g Castor Sugar 细砂糖
7g Instant Yeast 即融干酵母
240ml Milk 牛奶
1 Large Egg 大号鸡蛋

(D)
45g Unsalted Butter 无盐奶油

(E)
2 Tbsp Green Tea Powder 绿茶粉

(F) 

Egg Wash 全蛋液

(G) Streusel Topping 酥菠萝 (Optional自选)

15g Sugar 砂糖

12g Butter 咸牛油

25g Bread Flour 高筋面粉

Method 做法

Combine (A) into a saucepan and cook over medium heat while stirring continuously until the mixture thickens to the constancy of baby porridge the tangzhong is deemed ready.

将材料A的鲜奶，水及面粉一起混入锅里搅拌均匀成面糊后，以中小火加热，边煮边搅拌直到面糊开始转浓稠便离火，继续搅拌至无粒粒如婴儿粥般即可。

Transfer tangzhong paste into a clean bowl and place a piece of cling wrap directly onto the paste to prevent a film from forming on the surface. Allow the mixture to cool. Refrigerate for at least 12 hours before using.

把汤种面糊转入一个干净的碗，马上在面糊表层铺上一层保鲜纸以免面糊表面上生一层皮。等面糊冷却后冷藏12小时后才可使用。

Boil (B) milk and butter  together in a saucepan until melted. Add vanilla extract to combine. Set aside.

将B里的鲜和奶油一起混入锅用中小火煮至融， 加香草精混匀，离火搁置。

Combine and whisk (B) egg yolks, castor sugar and low protein flour together until mixed. Add the milk mixture while whisking continuously to thoroughly blend into the egg yolk mixture without over cooking the eggs. Drain and transfer the mixture back into the saucepan and cook under medium low heat until thickened before removing from heat.

接着就把B里的蛋黄，砂糖和低筋面粉一起混合入一个碗中，搅匀后便可一边快速搅拌一边加之前煮热的奶油液以免蛋液被烫熟。搅匀后过沥入锅里用中小火把奶油鸡蛋液煮至浓稠即可离火。

Transfer the thickened custard cream into a bowl. Immediately place cling wrap directly onto the surface of the cream until fully covered up. Set aside to cool completely before transferring the cream into a piping bag. Refrigerate until ready to use.

把煮好的馅料转入碗里，立刻铺一层保鲜膜在馅料的表层上，待凉后转入个挤花袋冷藏待用。

With the exception of butter (D), combine 120g Tangzhong and (C) into a mixing bowl and knead until all ingredients are well combined.
除了牛油(D)以外，将120克汤种以及所有材料(C)混入一个盆中搅拌搓揉成为一个不粘手的面团.

Add in butter (D) and continue kneading for approx 25-28 mins, until the dough becomes smooth and pass the window pane test.

把牛油(D)混入面团然后依揉面标准程序继续搓揉大约25-28分钟，搓成为撑得起薄膜的面团.

Divide dough into 2 equal portions. One portion to remain as it is while the other portion to add with (E) green tea powder and knead till incorporated.
把面团分割成两等份。一份保持原味而另一份混入E绿茶粉继续搓揉均匀即可。

Place both doughs into separate (greased) bowls. Cover bowl with cling wrap and allow the dough to proof for 1-2 hours or until it doubled in size.

将揉好的两份面团滚圆，收口朝下捏紧放入两个已涂抹少许油的盆中，盖上保鲜纸放置到温暧密闭的空间进行第一次发酵约1-2小时至面团变两倍大为止。

Mix sugar (G) and butter (G) until crumbles by using hands. Add in flour (G) and mix until crumbly. Refrigerate until ready to use.

用手将糖(F)及牛油(F)混合拌成粗粒状。又拌入面粉(F)搅拌成沙粒状， 然后放置冷藏备用。

Punch down both doughs. Divide the dough into 13 equal portions and mould it round. Let it rest for another 15 mins.
将两份面团用手压除气体，然后把面团平均分割成13等份, 滚圆盖上拧干的湿布或保鲜膜再让面团松弛15分钟.

Sprinkle the worktop with bread flour, flatten the plain dough into a disc and wrap in  the green tea dough. Seal the edges and mould round. Repeat the process for the balance 12 ps of dough.

台座上撒些高筋面粉，将休息好的原味面团用擀面棍把面团压扁，包入绿茶面团捏紧收口滚圆。再重复同样的做法把其余的12份面团完成。

Arrange the dough on baking tray line with greased parchment paper or silicon mat. Space the doughs 4 inches apart to make room for the doughs to expand. 

将整形好的面团排入已刷上不融化牛油(或铺上烘培纸)的烤盘上。面团之间应保留4寸的距离，给予面团膨胀的空间。

Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 50-60 mins.

将烤模放入未开火的烤箱中, 面团表面喷些水然后盖上烤箱门, 再侍发酵50-60分钟至两倍大。

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 180C degrees.
发酵好前8-10分钟, 将烤盘从烤箱中取出, 烤箱打开预热刊至180C度.

Apply egg wash (F) over the surface. Push the tip of the piping bag into the center of the dough and push in the custard cream (B) until it surface to the top. Sprinkle some streusel toppings (G) over the buns.

在完成第二次发酵的面包表层上涂上蛋液F。将挤花袋的尖端推入面团的中心挤入奶油馅料直到满即可。接着在面团的表层撒上少许酥菠萝G。

Bake at the 2nd bottom level of a preheated oven at 180C degrees for 16-17 mins until the top turns golden brown. 
把烤模送入已预热的烤箱的最后第二层，以180C度炉温烤16-17分钟至表面呈现金黄色即可。

Remove bread from oven and turn it out onto cooling rack to cool.

烤好后马上倒扣出来放在铁网架上放凉。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

松软绿茶牛奶面包 Matcha Soft Milk Loaf

Whenever I have time, I will make a batch of tangzhong to use for several bread recipes which I plan to churn out within that short period. The advantage of incorporating Tangzhong in bread making lies on its ability to create softer and fluffier textured bread. Moreover, the bread remains soft for several days without refrigerating.  

每当我有时间的时候就会制做一批汤种面糊在短期间一次过制做出不同种类的面包。采用汤种面糊于面包制作的好处就是面团保湿程度高，烤出来的面包很松软。就算没冷藏保存数日后还是松软。

So here I am back to using this ever reliable method to create this ultra soft milk bread.

所以我又再次采用这项做法来弄出这道超软蓬松的面包咯！

松软绿茶牛奶面包
Matcha Soft Milk Loaf


Tangzhong 汤种面糊 (A)
50g Bread Flour 面包粉
125g Water 清水
125g Milk 牛奶

Bread Dough 面包团 (B)
180g Overnight Tangzhong 隔夜汤种(A)
600g High Protein Flour 面包粉
10g Salt 盐
80g Castor Sugar 细砂糖
11g Instant Yeast 即融干酵母
360ml Milk 牛奶
2 Large Eggs 大号鸡蛋

(C)
65g Unsalted Butter 无盐奶油

(D)
2 Tbsp Green Tea Powder 绿茶粉

(E) (Optional自选)
Egg Wash 全蛋液

Method 做法

Combine (A) into a saucepan and cook over medium heat while stirring continuously until the mixture thickens to the constancy of baby porridge the tangzhong is deemed ready.

将材料A的鲜奶，水及面粉一起混入锅里搅拌均匀成面糊后，以中小火加热，边煮边搅拌直到面糊开始转浓稠便离火，继续搅拌至无粒粒如婴儿粥般即可。

Transfer tangzhong paste into a clean bowl and place a piece of cling wrap directly onto the paste to prevent a film from forming on the surface. Allow the mixture to cool. Refrigerate for at least 12 hours before using.

把汤种面糊转入一个干净的碗，马上在面糊表层铺上一层保鲜纸以免面糊表面上生一层皮。等面糊冷却后冷藏12小时后才可使用。

With the exception of butter (C), combine Tangzhong and (B) into a mixing bowl and knead until all ingredients are well combined.
除了牛油(C)以外，将材料(B)混入一个盆中搅拌搓揉成为一个不粘手的面团.

Add in butter (C) and continue kneading for approx 25-28 mins, until the dough becomes smooth and pass the window pane test.

把牛油(C)混入面团然后依揉面标准程序继续搓揉大约25-28分钟，搓成为撑得起薄膜的面团.

Divide dough into 2 equal portions. One portion to remain as it is while the other portion to add with (D) green tea powder and knead till incorporated.
把面团分割成两等份。一份保持原味而另一份混入D绿茶粉继续搓揉均匀即可。

Place both doughs into separate (greased) bowls. Cover bowl with cling wrap and allow the dough to proof for 1-2 hours or until it doubled in size.
将揉好的两份面团滚圆，收口朝下捏紧放入两个已涂抹少许油的盆中，盖上保鲜纸放置到温暧密闭的空间进行第一次发酵约1-2小时至面团变两倍大为止。

Punch down the doughs. Divide each dough into 2 equal portions and mould it round. Let it rest for another 15 mins.

面团表面也洒上一些高筋面粉, 然后将面团用手压下去将气体挤出来. 把两份面团平均分割成2等份, 然后滚成圆形, 盖上拧干的湿布或保鲜膜再让面团休息15分钟.

Grease bottom and sides of 2 nos of 21cmx12.5cmx11.5cmD loaf pan. Set aside.

准备两个刷上一层油质的21cmx12.5cmx11.5cmD面包模具，搁置备用。

Sprinkle the worktop with bread flour, use a rolling pin to roll one set of each colored dough into 12"x6" rectangle shape. Stack one layer of green tea dough over the plain layer dough. Cut the dough into 1/2 length and place over each other to form 4 alternate layers. Cut this 4 layered dough into three lengths and braid together. Place each braided bread dough (seams down) into the prepared loaf pan.
台座上撒些高筋面粉，从休息好的四份面团里取出一份原味及一份绿茶味面团，用擀面棍擀成12寸x6寸的长方形，便把绿茶面团铺在原味面团上，再从搭好的面团分割成两长条，然后把两份长条搭起来形成个四个颜色的长型面团(如图)。最后再把面团分割成3长条编织起来，收口朝下朝内各自排入面包模具。

Repeat the same for the remaining set of plain and  green tea dough as per above. 
重复同样的步骤完成剩余的原味及绿茶面团。

Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 50-60 mins.

将烤模放入未开火的烤箱中, 面团表面喷些水然后盖上烤箱门, 再侍发酵50-60分钟至两倍大.

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 170C degrees.

发酵好前8-10分钟, 将烤面团模从烤箱中取出, 烤箱打开预热刊至170C度.

Apply egg wash over the dough. Bake in the 2nd lowest level of a preheated oven at 170C degrees for 35-38 mins until golden brown.
面团刷上一层蛋液送入已预热至170C度的烤箱的第二最底层烘烤35-38分钟至面包烤至金黄色即可。

Remove bread from oven and turn it out onto cooling rack to cool.
烤好后马上倒扣出来放在铁网架上放凉。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

绿茶布里欧土司 Green Tea Brioche Loaf

This is my second attempt making brioche bread after the one I made for my friend last year. The bread texture is so soft and fluffy with the aroma of green tea. Yummy!

自从去年尝试制做布里欧面包送给好友后都一直没再试做。今次我便采用了绿茶粉来尝试制做布里欧面包，制做出来的效果松软富有茶香味好好吃！

If you have limited mixer or bread maker capacity, I suggest you to adjust the ingredients from my recipe accordingly.

您若是搅拌机或面包机的容量有限，我建议您从我的材料分量上作适量的调整。

绿茶布里欧土司
Green Tea Brioche Loaf 

Recipe Adapted from here


Ingredients 材料

(A) 204g Milk 鲜奶

8g Instant Yeast 速发干酵母
700-730g Bread Flour 面包粉
10g Green Tea Powder 绿茶粉
204g Whipped Cream 动物性鲜奶油
2 Grade A Eggs 大号鸡蛋
80g Egg Whites 蛋白
72g Castor Sugar 细糖
8g Salt 盐


(B)
72g Unsalted Butter 无盐牛油


(C)
35g Milk Chocolate 牛奶巧克力 (chopped切碎)

Method 做法

Combine all ingredients from (A) & (C) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined. 

将所有材料(A)和 (C)倒入搅拌器的钢盆中以慢速度搅拌搓揉成为一个不粘手的面团.

Add (B) butter and slowly increase the speed to medium for approx. 20-22 mins, until a smooth window pane effect is formed. 

把切成小块的奶油B加入然后依照片揉面标准程序继续以中速把面团搅拌（大约20-22分钟）成为撑得起薄膜的面团.

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for an hour or until the dough doubled in size.

将揉好的面团滚圆, 收口朝下捏紧放入涂抹少许油的盆中, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约60分钟或至少两倍大.

Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it. If not, continue to proof for another 5-10 mins before using the finger to poke and perform the test.

第一次发酵完成后, 用手指沾上低筋面粉, 然后直接戳入面团中心. 如果戳出的洞陵没有弹回的迹象, 便完成第一次发酵. 如果戳出的洞渐渐回缩, 则再继续发酵5-10分钟, 然后再用同样的方方式测试.

Punch down the dough. Remove the dough from the bowl and place it on a floured worktop. Divide the dough into 8 equal portions and mould it round. Let it rest for another 15 mins.

工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出. 面团表面也洒上一些高筋面粉, 然后将面团用手压下去将气体挤出来. 把面团平均分割成八等份, 然后滚成圆形, 盖上拧干的湿布或保鲜膜再让面团休息15分钟.

Sprinkle the worktop with bread flour, use a rolling pin to roll each dough into long rectangle shape with width to fit the baking pan. Start rolling out from the shorter end of the dough into a roulade. Repeat the process for the balance 7 ps of dough. 

台座上撒些高筋面粉，将休息好的面团用擀面棍把面团擀成长方形，宽度同烤模短向宽，然后由短卷起。再重复同样的做法把其余的七份面团完成。

Place the 4 cylindrical bread dough (seams down) into a greased close lid loaf pan 19.5cmx10cmx11cmD. 

将卷好的面团收口朝下朝内排入已涂抹不可融化奶油的有盖面包烤模中19.5x10x11cmD以免沾粘。

Tuck the ends down and place the balance 4 pcs of dough (seams down) into another greased bread pan (open lid) of similar size.

再把其余的四份卷好的面团收口朝下朝内排入已涂抹不可融化奶油的相等容量的(无盖)面包烤模中。

Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 1-2 hours or until the dough reaches 90% of the bread pan rim. 

将烤模放入未开火的烤箱中, 面团表面喷些水然后盖上烤箱门, 再侍发酵1至2小时至面团膨胀至面包模具的轮圆即可。

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 170C degrees.

发酵好前8-10分钟, 将烤盘从烤箱中取出, 烤箱打开预热刊至210C度.

Bake the close lid pan at the lowest level of a preheated oven at 210C degrees for 32-35 mins. For the open lid bread, adjust the temperature to 170C degrees and bake for 35-38 mins until cook.

然后将有盖的面包模具送入已经预热至210C度的烤箱最下层烘烤32-35分钟. 至于那份无盖的面包模具，采用同样的做法用170C度把面包摆在烤箱最下层烘烤35-38分钟至面包熟透即可。

Remove bread from oven and turn it out onto cooling rack to cool.

烤好后马上倒扣出来放在铁网架上放凉。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 

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。