▋Introduction

今天的这个渐变抹茶慕斯蛋糕没别的就一个字好看自己都忍不住夸自己我怎么这么能耐呢不仅颜值高味道也绝对能让抹茶控一本满足一个蛋糕能吃到四种浓度的香醇抹茶慕斯而慕斯的口感像冰淇淋一样轻盈顺滑吃再多也不会觉得腻我一个人就能吃光这个6寸小蛋糕~

▋Ingredients
[Chiffon cake] for the 20*30cm mold
3 eggs
25g vegetable oil
60g sugar
1 tbsp matcha powder
a pinch of salt
60g milk
60g cake flour

3个 鸡蛋
25g 植物油
60g 细砂糖
1大勺 抹茶粉
1小撮 盐
60g 牛奶
60g 低筋面粉


[mousse paste] for a 6 inch matcha mousse cake
2 slices of Gelatine (12g)
1tbsp matcha powder
125g milk
70g sugar
175g cream
100g mascarpone cheese (cream cheese would also be ok)


2片 吉利丁片12g
1大勺 抹茶粉
125g 牛奶
70g 糖
175g 奶油
100g 马斯卡彭奶酪替换为奶油奶酪也可

@4:13
The ratio of matcha powder & mousse pastefrom deep to shallow:

1 tsp matcha powder + 60g mousse paste;
3/4 tsp matcha powder + 80g mousse paste;
1/2 tsp matcha powder + 100g mousse paste;
1/4 tsp matcha powder + 100g mousse paste;
120g mousse paste;

抹茶粉和慕斯糊配比用量(颜色从深到浅)
1小勺抹茶粉+60g慕斯糊
3/4小勺抹茶粉+80g慕斯糊
1/2小勺抹茶粉+100g慕斯糊
1/4小勺抹茶粉+100g慕斯糊
120g慕斯糊

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