茉莉海绵蛋糕
7寸蛋糕模
材料
熟面糊：
(A)
• 70克黄油
• 70克牛奶
• 30克糖
蛋黄：
• 4个蛋黄
• 90克低筋面粉
• 10克茉莉茶粉
• 一小撮海盐
蛋白：
(B)
• 4个蛋白
• 1/2茶匙塔塔粉（可选）
• 60克糖
使用7寸圆形蛋糕模。底部和四周铺上事先准备好的烘焙纸，并涂抹黄油防粘。
做法：
1. 在平底锅中，用小火加热黄油，加入牛奶和糖，搅拌至融化。关火后，逐个加入蛋黄，每加一个搅拌5秒钟。加入一小撮海盐，筛入低筋面粉并搅拌至顺滑。
2. 在另一个碗中，打发(B)中的蛋白，直到起泡后，加入塔塔粉和逐步加糖，打发至硬性发泡阶段，大约需要3分钟。
3. 过筛面糊以保证更加顺滑，将打发好的蛋白与面糊轻轻拌匀，直到完全融合。
4. 将混合好的面糊倒入已经准备好的7寸蛋糕模中，使用刮刀抹平表面。
5. 在烤盘中注入热水，隔水烘烤。将烤箱预热至140°C，烤40-45分钟。关火后让蛋糕在烤箱内静置至少15分钟，直到烤箱温度降至50°C，再取出蛋糕。
6. 蛋糕冷却后，取下烘焙纸。将蛋糕转移到盘子上备用。
西柚慕斯层：
西柚肉85克
柠檬汁 2克
白糖50克
淡奶油 130克
吉利丁粉5克
1. 吉利丁加少许水搅拌，放微波炉加热20秒至融化均匀。
2. 淡奶油白糖柠檬汁混合，加热至45度，加入吉利丁水，搅拌均匀后加入西柚肉拌匀。
3. 倒入6”圆形模具中，放冰箱冷藏5小时备用。
茉莉奶冻
茉莉茶粉 2g
牛奶200g
白糖 25g
吉利丁粉7g
1. 用少量牛奶拌匀茉莉茶粉，加入剩余牛奶,加入糖，放微波炉加热40秒
2. 吉利丁加少许水搅拌，放微波炉加热20秒至融化均匀。
3. 倒入至1中茉莉奶里搅匀，倒入6”圆形模具中，放冰箱冷藏5小时备用。
柠檬奶油
柠檬凝乳30g
淡奶油 350g
白糖 20g
全部材料混合打发就好
Jasmine Sponge Cake
7” cake pan
Ingredients
Cooked dough:
(A)
• 70g butter
• 70g milk
• 30g sugar
Egg yolks:
• 4 egg yolks
• 90g cake flour
•10g Jasmine tea powder
• a pinch of sea salt
Egg whites:
(B)
• 4 egg whites
• 1/2 tsp cream of tartar(optional)
• 60g sugar
Use a 7”round cake pan. Line with the prepared round of parchment paper in the bottom and the sides and grease with butter.
Method:
1) In a saucepan, heat the butter over low heat, add milk and sugar, stir until melted. Turn off the heat, add the egg yolks one at a time and and beat for 5 seconds, add a pinch of sea salt and sift in the cake flour and whisk until smooth.
2) In a separate bowl, whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time until to a thick and stiff peak stage, about 3 minutes.
3) Strain the batter for extra smooth, and folding the egg whites into a smooth batter, and mix until incorporated.
4) Pour the mixture into the 7-inch prepared tin with baking parchment and use a spatula and smooth the surface.
5) Use a large baking pan for a hot water bath, Bake in the preheated oven 140°C for 40-45 minutes. rest in the oven for at least 15 minutes until the oven temperature reaches 50°C , and remove from the oven.
6) Once the cake is cool, remove the lining. Transfer the cake to a plate ready for use.
Grapefruit Mousse Layer:
• 85g grapefruit flesh
• 2g lemon juice
• 50g sugar
• 130g heavy cream
• 5g gelatin powder
1. Mix the gelatin powder with a small amount of water, microwave for 20 seconds until fully melted.
2. Heat the heavy cream, sugar, and lemon juice to 45°C, then add the gelatin mixture and stir well. Add the grapefruit flesh and mix evenly.
3. Pour into a 6-inch round mold and refrigerate for 5 hours until set.
Jasmine Panna Cotta:
• 2g jasmine tea powder
• 200g milk
• 25g sugar
• 7g gelatin powder
1. Mix a small amount of milk with the jasmine tea powder, then add the remaining milk and sugar. Microwave for 40 seconds.
2. Mix the gelatin powder with a small amount of water, microwave for 20 seconds until fully melted.
3. Add the gelatin mixture into the jasmine milk mixture and stir well. Pour into a 6-inch round mold and refrigerate for 5 hours until set.
Lemon Cream:
• 30g lemon curd
• 350g heavy cream
• 20g sugar
Mix all ingredients and whip until thickened.
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