Hojicha Chiffon Sandwich 焙茶戚風三文治

For chiffon cake recipe, please refer to here

INGREDIENTS

1 14cm Chiffon Cake

100 g 42% cold whipping cream

3 g hojicha powder

3 g sugar

a handful of chocolate crunchy pearls

1 fig

INSTRUCTIONS

For the whipping cream

1. Chill the mixing bowl, whisks and whipping cream in the fridge for at least an hour

2. Whisk whipping cream together with sugar and hojicha powder on medium-high speed until medium-stiff peak

3. Fold in with a spatula to make sure everything is well combined

4. Scrape the cream into a piping bag fitted with a star tip

To assemble

1. Slice the chiffon cake into 6 pieces. For each piece, cut a slit halfway across the middle lengthwise (leaving the bottom intact)

2. Pipe in the whipped cream and decorate with chocolate crunchy pearls and figs (or any toppings you like)

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材料

1個 14厘米戚風蛋糕

100克 忌廉

3克 焙茶粉

3克 糖

少許 巧克力脆珠

1個 無花果

做法步驟

忌廉

1. 把攪拌碗，攪拌器和忌廉放入雪櫃至少一個小時

2. 以中高速攪拌忌廉，糖及焙茶粉，直至企身

3. 用刮刀以折疊方式確保所有材料拌匀

4. 將忌廉刮入裝有星形唧花咀的唧袋中
   

組裝

1. 將戚風蛋糕切成6等份。把每件切成梯形，再沿着中間輕輕切一刀（不要切到底）

2. 把忌廉填入，並用巧克力脆珠和無花果（或您喜歡的任何配料）作裝飾

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