C9 pastry Lab

聖誕樹頭蛋糕 Christmas log cake

為了預備夾心餡，用了一個金屬長條半圓模，但金屬模很難脫模，所以在模內墊上了膠片，而夾心饀的長度需要比矽膠模短些，才方便組合入椰子慕絲中，於是用圍邊膠片裁切成高身U型加一個柄，加2條橡筋作固定，再用膠紙將膠柄黐在模中，使到它在模中可以企身做間格

抹茶杏仁蛋糕 Matcha joconde cake
蛋黃 Egg yolk 2 pc

低筋麵粉 Cake flour 40g

抹茶粉 Matcha powder 5g

杏仁粉 Almond flour 50g

蛋白 Egg white 4 pc

糖 Sugar 60g

1. Sift flour, matcha powder and then mix well with almond flour

麵粉加抹茶粉過篩加杏仁粉混合均勻

2. 將20g糖加2隻蛋黃和一隻蛋白(即是1隻全蛋加1隻蛋黃)打起泛白

Whip 2 egg yolks and 1 egg white until fluffy

3. Add flour mixture and stir well

加入粉類攪勻待用

3. 蛋白加 40g糖打至硬

Beat egg white and 40g sugar until stiff

4. 將1/3打起蛋白加蛋黃糊攪䦕

Fully Incorporate 1/3 egg white into egg yolk batter

5. 最後捲入其餘蛋白

Gently fold in remaining egg white

6. 將麵糊倒入已墊紙的焗盤上然後平均抹平

Evenly spread batter on baking tray

7. 180c焗約10－12分鐘

Bake at 180c for about 10－12mins

8. 蛋糕涼後裁切成大小2片
Cut the cake sheet into 2 cake slice

紅豆慕絲 Red bean mousse

紅豆沙餡 Sweet red bean paste 150g

奶 Milk 100g

魚膠粉 Gelatin 6g

淡忌廉 Cream 35% 140g

1. 糖加魚膠粉混和後加入奶和紅豆沙餡攪勻

Mix sugar and gelatin powder then add milk and red bean paste

2. 加熱至糖和魚膠全部溶解

Heat the mixture until sugar and gelatin dissolved

3. 待涼至約35-40c

Let cool to 35-40c

4. 打忌廉起至5-6成

Whip cream to thick but not stiff

5. 將忌廉輕輕捲入紅豆中拌勻即可

Gently fold into the red bean mixture until fully incorporated

意式蛋白霜 Italian meringue
糖 sugar 50g
水 Water 15g

蛋白 Egg white 1 pc

1. 蛋白加5g糖打至起泡待用
Whip egg white and 5g sugar

2. 45g糖加水煮至121c
Heat 45g sugar and water to 121c

3. 用機一面攪打蛋白然後一面慢慢撞入糖水
Pour the hot syrup into the egg white while still whipping
4. 繼續攪打至約35－40c即可
Keep whipping until it is about 35-40c

椰子慕絲 Coconut mousse

椰奶 Coconut cream 125g

糖 Sugar 15g
鹽 Salt 少許 a pinch

魚膠粉 Gelatine 7g

淡忌廉 Cream 35% 150g
意式蛋白霜 Italian meringue

1. 將魚膠粉，糖和鹽混合，然後加椰奶攪勻
Mix gelatin, sugar and salt then add in coconut cream

2. 加熱至糖和魚膠溶解即可

Heat mixture until sugar and gelatin dissolved

3. 待涼至35-40c後加入意式蛋白霜拌勻
Let cool to 35-40c then mix well with Italian meringue

4. 打起淡忌亷至約5-6成後加入椰子混合物拌勻即可

Whip cream to thicken then fold into coconut mixture

組合 Assembly
1. 將紅豆慕絲倒入夾心模中然後放上蛋糕片
Pour red bean mousse into the prepared filling mold then gently press on a cake slice

2. 放入冰格雪至冰硬
Freeze to hard
3. 在已墊矽膠花紋墊的長條模中倒入一層椰子慕絲然後輕輕壓入冰硬的夾餡
Pour a layer of coconut mousse into silicone pattern mold then gently press in the iced hard red bean mousse