綠茶海綿蛋糕
Matcha Sponge Cake
（2個6吋）
組1
碧琪戚風蛋糕粉 250g
全蛋 250g
水 37.5g
組2
菜油 37.5g
做法 : 組1放入攪拌器, 慢速打半分鐘後轉快速5分鐘.
再轉慢速1分鐘後加入組2拌均即可.
爐溫: 上火 190°C下火 180°C 約25分鐘
雪崩慕士
#7610原味毛士粉 30g
鮮奶 80g
鮮奶 280g
做法
1.#7610原味毛士粉加入鮮奶80g高速打1分鐘，刮邊後高速打1分鐘至挺身。
2.慢慢加入280g鮮奶
最後步驟
1.蛋糕中間可加入餡料
2.圍上膠帶9.5cm
3.注入雪崩幕斯
4.裝飾
5.放入雪糕一晚
完成
ENGLISH VER
Matcha Sponge Cake
Group 1
BM-3710 Pettina Sponge Mix 250g
Egg 250g
Water 37.5g
group 2
Vegetable oil 37.5g
Green Tea Paste 17g
Directions:
1.Using whisk, place Group 1 in mixing bowl.Whisk approximately for 1 minute on 1st speed.
2.Whisk further for 7 minutes on 3rd speed
3.Blend in Group 2 for 1 minute on 1st speed.
Bake at 180±5°C for 25 minutes
Group 1
BM-3710 Pettina Sponge Mix 250g
Egg 250g
Water 37.5g
group 2
Vegetable oil 37.5g
Green Tea Paste 17g
Directions:
1.Using whisk, place Group 1 in mixing bowl.Whisk approximately for 1 minute on 1st speed.
2.Whisk further for 7 minutes on 3rd speed
3.Blend in Group 2 for 1 minute on 1st speed.
Bake at 180±5°C for 25 minutes
Avalanche mousse
#7610 Pettina Fond Suisse
milk 80g
milk 280g
Directions:
1.#7610 Pettina Fond Suisse Add 80g milk for 1 minute on 2st speed
2.Whisk further for 1 minutes on 3rd speed
3.Slowly Blend in 280g milk for mix.
final steps
1. Filling can be added in the middle of the cake
2. Wrap the tape around 9.5cm
3. Inject Avalanche mousse
4. Decoration
5. Put in fridge overnight
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#中英對照
#Snowslide Cake
#Matcha Snowslide Cake
#Chocolate Snowslide Cake