抹茶蛋糕 Green Tea Cake

麵糊部分

蛋黃4個

細砂糖20克

液體植物油30克

牛奶40克

低筋麵粉50克

在來米粉20克

抹茶粉1大匙

Batter

4 egg yolks

2 Tbsp sugar

4 Tbsp veggie oil

1/4 c milk

1/3 c cake flour

2 1/2 Tbsp long grain rice powder (or cake flour)

1 Tbsp green tea powder

濾網過篩低筋麵粉,在來米粉,和綠茶粉

Sift cake flour,  long grain rice powder, and 

green tea power

蛋黃,砂糖,和液體植物油攪拌均勻

Mix egg yolks, sugar, and veggie oil.

過篩好的粉類和牛奶各分兩次交錯混入攪拌均勻

(只要看不見粉粒就好,不要過度攪拌),置一旁備用

Add sifted flour and milk in 2 steps,

1/2 at a time until it's combined.

(Don't over mix.) Set aside.

蛋白霜部分

蛋白4個

檸檬之1茶匙

細砂糖50克

Meringue

4 egg whites

1 tsp Lemon juice 

5 Tbsp sugar

蛋白先打出泡沫

Beat egg whites until small bubbles form.

加檸檬汁

add lemon juice

砂糖分兩次加入

add sugar 1/2 at a time 

打成尾端挺立的蛋白霜

Beat the egg whites until stiff peaks form.

將1/3份量的蛋白霜混入蛋黃麵糊中,用橡皮刮刀沿著盆邊翻轉的方式攪拌均勻

Add 1/3 of the meringue to the batter and mix using the spatula gently blend the mixture.

將拌勻的麵糊倒入剩下的蛋白霜中

Pour the batter into meringue all at once.

將麵糊用橡皮刮刀由上而下翻轉的方式混和均勻

fold it to blend. (fold not mix)

麵糊倒入鋪上烤紙的烤盤中

Pour the batter on the baking sheet.

進爐前在桌上輕敲幾下(敲出氣泡)

Drop the pan from 2-3" high to the countertop to remove air bubbles.

170度C烤10-13分鐘

Bake at 350 F for 10-13 minutes. 

義大利奶油蛋白霜

Buttercream-Italian Meringue

Recipe in English

http://www.foodnetwork.com/recipes/genoise-with-buttercream-italian-meringue-recipe.html

Recipe in Chinese

http://caroleasylife.blogspot.com/2009/03/blog-post_1.html

彩繪草莓蛋糕捲

http://blog.sina.cn/dpool/blog/s/blog_61bd37240100udqq.html

小山蛋糕捲

http://yuvi0927.pixnet.net/blog/post/224390932-%7B%E9%A3%9F%E8%AD%9C%7D-%E5%B0%8F%E5%B1%B1%E8%9B%8B%E7%B3%95%E6%8D%B2%28koyama-roll%29---%E5%90%91%E9%97%9C%E8%A5%BF%E7%94%9C%E9%BB%9E%E5%A4%A7

Looker的抹茶冰淇淋
味道還不錯...只不過整個凍起來像冰塊,挖了半天只吃到一口

Looker的歌

https://www.youtube.com/watch?v=5zRKODwRMf0