新年伴手礼——“月光宝盒”，首尔GARUHARU官方制作视频+配方（已打包·可下载）
美食
美食
2025-01-10 20:30
荷兰
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首尔GARUHARU
经典磅蛋糕系列——今日分享抹茶款
制作视频如下，先看视频，然后配方
配方来自chef Eunyoung Yun（左三）
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3、按序分次少量加入蛋黄、全蛋液，每次完全吸收后再继续加入。5、另一个搅拌缸内，将蛋白打发至密集泡沫状态时加，分次加入细砂糖B，打发至挺立的尖峰状。6、将过筛的杏仁粉、面粉、抹茶粉和泡打粉混合加入到“步骤4”中拌匀。9、每个提前喷脱模油的长条形磅蛋糕模具内(模具尺寸：16.5 x 4.5 x 4.5 cm)挤入210克面糊。10、最后将室温软化的黄油（配方之外）装入裱花袋内，在模具内的面糊中心线上纵向挤一条细线，放入提前预热至165℃的烤箱内烘烤约25分钟。2、大量涂刷在烤熟的磅蛋糕上，然后静置至完全冷却。1、将水和砂糖放入厚底平底锅中加热至砂糖完全融化。1、将融化至35℃的可可脂与融化至35℃的白巧克力混合乳化均匀。3、将抹茶粉加入到“步骤2”的热的液体中充分拌匀至无颗粒状，过滤。4、然后缓慢冲入到“步骤1”巧克力与可可脂中，分次少量加入。5、然后将室温软化黄油加入，用搅拌棒/手持均质机充分搅拌乳化。7、倒入平盘内，保鲜膜贴面覆盖，冷藏至适合挤花的奶油状态。1、将抹茶粉放入融化调温的白巧克力中，用搅拌棒/手持均质机充分搅拌乳化均匀。2、然后将之倒入准备好的模具内（比磅蛋糕模具稍大0.3cm，chef使用的是自制的组合式硬塑材质四框，脱模时松开四框就很容易将巧克力蛋糕从模具内脱离了），并等待巧克力在模具内壁均匀附着一层（可以将之放入冰箱冷冻15分钟左右），倒转模具将多余的巧克力倒出，巧克力在模具内形成巧克力空壳。1、当模具内的巧克力壳完全结晶凝固后，挤入一层“抹茶甘纳许”。2、将涂刷了“橙酒糖浆”并完全冷却的“抹茶磅蛋糕”水平裁切为1.5厘米厚底，放在模具内的“抹茶甘纳许”表面，轻轻按压确保没有气泡残留。3、再继续挤入一层“抹茶甘纳许”，注意填充好边缘空隙。4、裁切第二层1.5厘米厚底的“抹茶磅蛋糕”，并在蛋糕中心位置纵向切掉1厘米宽度的细长条，将此中空的“抹茶磅蛋糕”放入模具内，轻轻按压确保没有气泡残留。6、再继续挤入一层“抹茶甘纳许”，注意填充好边缘空隙。7、放入第三层裁切为1.5厘米厚底的“抹茶磅蛋糕”，轻轻按压确保没有气泡残留，高度刚好与模具表面平齐，用“抹茶甘纳许”填满可能存在的空隙内，并抹平，冷藏30分钟后脱模。![]()
1、将蛋糕从模具内轻轻脱离，用钢丝刷在蛋糕表面的抹茶巧克力上刮出细纹路。2、然后用毛刷将多余的巧克力屑清理干净，接着用热风枪轻轻均匀加热表面，注意切勿过度加热导致巧克力过度融化。3、冷藏10分钟左右后取出，将抹茶粉筛在表面及侧面。![]()
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fo 3 cakes (16.5 x 4.5 x 4.5 cm) 21 g match powder (with chlorella) 40 g orange liqueur (cointreau)1.Soften room temperature butter.3.Gradually mix in order of egg yolks-whole eggs, a little bit at a time.5.In a separate bowl, whip egg whites until frothy and add sugar B, little by little, to make meringue with stiff peaks.6.Combine sifted almond powder,cake flour,matcha powder,and baking powder into 4.8.Add the meringue,half at a time.9.Pour 210 g of finished batter into the lightly greased molds (16.5 x 4.5 x 4.5 cm).10.Pipe a thin line of room temperature butter on the center (other than requested) and bake for about 25 minutes at 165℃.115 g orange liqueur (cointreau)1.Mix all of the ingredients.2.Soak the baked cakes generously with the syrup and let cool completely.30°B SYRUP FOR ORANGE LIQUEUR SYRUP1.Heat water and sugar in a pot until sugar dissolves.2.When the syrup is cooled enough,store in an airtight container and refrigerate to use.235 g white chocolate (Opalys 33%) 10 g matcha powder (with chlorella) 10 g orange liqueur (cointreau)1.Mix melted cacao butter (35℃) into melted white chocolate (35℃).2.Heat heavy cream and inverted sugar to about 60℃.3.Mix with matcha powder thoroughly and filter through a sieve.4.Gradually add to 1, a little bit at a time.5.Add room-temperature butter and combine with an immersion blender.6.Add orange liqueur and continue to blend.7.Pour on to a try into even thickness and cover with plastic wrap,making sure it adheres to the surface. Refrigerate until the texture is consistent enough to use in a piping bag.q.s. sweet whole red beansq.s. matcha powder (with chlorella)1.Add matcha powder to the tempered white chocolate and homogenize with an immersion blender.2.Completely fill with tempered chocolate in the prepared mold and wait until a thin layer forms (keep the mold in a freezer for 15 minutes before use to keep cold). Turn over to shake off the excess chocolate.3.Use a scraper to clean the rim of the mold.4.Let stand until hardened.1.When the chocolate is completely hardened,evenly pipe matcha ganache.2.Place the very top part of the pound cake, sliced into 1.5 cm thickness,over the ganache and press to adhere while making sure air does not remain inside.4.Cut the pound cake to 1.5 cm thickness and make a hole in the center about 1 cm wide. Place it over the ganache and press to adhere.5.Fill the hold with sweet whole red beans.7.Place the bottom part of the pound cake,sliced into 1.5 cm thickness,over the ganache and press to adhere while making sure air does not remain inside. Refrigerate for about 30 minutes.![]()
1.Separate the cake from the mold,and scratch the top of the cake with a wire brush.2.Brush off the excess chocolate powder and lightly apply heat with a heat gun to organize the surface.3.Refrigerate for about 10 minutes and dust the top with matcha powder.4.Brush off excess matcha powder.![]()
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