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抹茶树莓司康堡
Difficulty Level
树莓与抹茶的搭配极具清新的口感，奶油奶酪的加入与果酱的融合，一口下去满足感爆炸
Products Storage Conditions 0°C- 4°C
Products Display Conditions 0°C- 4°C
可制作12份,100克/份,直径5.5厘米
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Recipe Details
Recipe Steps
抹茶司康胚
50g/份
Ingredients
Making Process
01
将黄油与司康预拌粉和抹茶粉打至沙化，加入蛋液牛奶搅拌均匀，起酥机压至1cm厚度
02
用5.5cm刻圈，刻出圆胚，风炉160度，12分钟，冷却后备用
抹茶奶酪
40g/份
Ingredients
Making Process
01
将奶油，牛奶，加入抹茶粉烧开，冲入白巧克力里面，加入鱼胶拌匀，再与软化的奶油奶酪一同均质细腻，冷藏4小时以上即可打发使用
02
馅料装入裱花袋，每块司康饼挤上25克抹茶奶酪
01
将白砂糖1和NH果胶粉混合，将白砂糖2和树莓过泥，树莓果粒混合，加热至40 度
02
将果胶混合物加入，持续加热至微沸
03
加入柠檬汁混合，保鲜膜贴面密封，冷藏备用
Assembly Steps
Ingredients
抹茶司康胚
50g
抹茶奶酪
40g
树莓果酱
10g
Making Process
01
将黄油与司康预拌粉和抹茶粉打至沙化，加入蛋液牛奶搅拌均匀，起酥机压至1cm厚度
02
用5.5cm刻圈，刻出圆胚，风炉160度，12分钟，冷却后备用
03
每片司康胚挤上20克抹茶奶酪，中间注入10克树莓果酱，两片拼贴在一起即可
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