鲜柠抹茶渐变慕斯蛋糕与蜜桃快乐肥宅水  Fresh Lemon Matcha Gradient Mousse Cake and Peach Drink
1杯蜜桃快乐肥宅水+1份鲜柠抹茶渐变慕斯蛋糕=双倍夏日清凉！
粉粉嫩嫩的汽水与清新甘醇的抹茶结合，浅尝一口，冰冰凉凉的慕斯口感与咕嘟咕嘟的气泡，清澈心扉，这个夏天，和我一起在舌尖避暑，品尝属于夏天的美食吧
用料：
#戚风蛋糕底
4个鸡蛋
60g细砂糖
25g食用油
1大勺（15ml左右）抹茶粉
1小撮盐
60g牛奶
60g低筋面粉
#渐变鲜柠抹茶慕斯层
125g牛奶
100g奶油奶酪
175g淡奶油
70g细砂糖
12g吉利丁
1大勺抹茶粉
8g柠檬汁
#蜜桃快乐肥宅水
1个水蜜桃
2~3片柠檬片
1瓶雪碧
1瓶养乐多
做法：
准备好原材料，制作戚风蛋糕底
Ready the ingredients, production chiffon cake at the end
将蛋黄、蛋清分开，蛋黄加糖充分打散后，一边搅拌，一边缓缓加入食用油，并将烤箱预热到180°（Separate the egg yolk and egg white, and after the egg yolk and sugar are fully broken up, slowly add cooking oil while stirring, and preheat the oven to 180°.
将少量牛奶分几次倒在抹茶粉中，并搅拌均匀，最后将剩下的牛奶缓慢倒入抹茶糊，搅拌成顺滑的抹茶牛奶
Pour a small amount of milk into the matcha powder and mix it evenly. Finally, slowly pour the remaining milk into the matcha paste and stir into a smooth matcha milk.
将抹茶牛奶倒入蛋黄液中，搅拌均匀
Pour matcha milk into egg yolk liquid and mix well.
将低筋面粉分3次过筛到蛋黄糊中，每次过筛要将蛋黄糊搅拌均匀，直至形成浓稠细腻的糊状
Sift the low-gluten flour into the egg yolk paste three times. Stir the egg yolk paste evenly after each sieve until a thick and fine paste forms.
将蛋清中加入细砂糖，用打蛋机打发，注意采用先低速再高速最后低速的方式，直到打蛋机上蛋白霜呈现水滴状而不滴落（中性发泡）
Add fine granulated sugar to the egg whites and use an eggbeater to beat. Pay attention to the method of first low speed, then high speed and last low speed until the meringue on the eggbeater appears water droplets without dripping (neutral foaming)
将1/3的蛋白霜加入蛋黄糊，如同炒菜般翻拌均匀
Add 1/3 of the meringue to the egg yolk paste and mix like a stir-fry.
将搅拌均匀的面糊转移到蛋白霜中，翻拌均匀
Transfer the well-mixed batter to the meringue and mix well.
将蛋糕糊倒入铺了烘焙纸的长烤盘，将表面抹平后，端起摸具震动两下，震掉内部气泡；然后将烤盘放入已经预热好的烤箱，180°烤15分钟
Pour the cake batter into a long baking tray lined with baking paper, smooth the surface, shake it twice with the touch tool, shake off the internal bubbles; then put the baking tray into the preheated oven and bake at 180°15 minute.
烤好的蛋糕立刻转移到晾架上冷却，将四个边的烘焙纸都拆开、摊平；将完全冷却的蛋糕从烘焙纸上撕下，放在蛋糕盘上，压出一个圆形，小心除去慕斯圈外的蛋糕（压出圆底后，撕下来的边角料可以慢慢享用）
The baked cake is immediately transferred to the drying rack to cool, and the four sides of the baking paper are disassembled and spread out; the completely cooled cake is torn off from the baking paper and placed on the cake tray, pressing out a circle, Carefully remove the cake outside the mousse circle (after pressing out the round bottom, the torn off scraps can be enjoyed slowly)
准备制作慕斯层；将吉利丁减成小块，放冷水浸泡，泡软后捞出攥干，放入热牛奶中，搅拌至吉利丁片充分融化
Prepare the mousse layer; reduce the gelatin into small pieces, soak in cold water, soak in the soft water, remove and dry, put in hot milk, stir until the gelatin slices are fully melted.
将热牛奶加入已经软化的奶酪中，搅拌均匀；然后在奶酪糊中加糖，搅拌至细腻没有颗粒的糊状
Add the hot milk to the softened cheese and mix well; then add sugar to the cheese paste and stir until a fine, particle-free paste
将淡奶油打发至表面有花纹但还有一定流动性的程度；然后将一部分奶酪糊倒入打发奶油中，翻版均匀；最后将剩下的奶酪糊全部倒入打发奶油，彻底拌匀
Whip the whipped cream until it has a pattern on the surface but still has a certain degree of fluidity; then pour part of the cheese paste into the whipped cream, copy it evenly; finally pour all the remaining cheese paste into the whipped cream and mix thoroughly.
准备5个小碗，其中4个碗里放入不同比例的抹茶后分别加入1-2小勺水，将抹茶粉搅拌均匀，另一个碗中放入新鲜柠檬汁
Prepare 5 small bowls, of which put matcha in different proportions in 4 bowls, add 1-2 teaspoons of water respectively, stir the matcha powder evenly, put fresh lemon juice in the other bowl.
然后分别加入一定量的慕斯糊，搅拌均匀
And then add a certain amount of mu Paste, stir well.
ps：（按抹茶慕斯的颜色由深到浅，比例分别为1茶匙抹茶与60g慕斯糊、3/4茶匙抹茶与80g慕斯糊、1/2茶匙抹茶与100g慕斯糊、1/4茶匙抹茶与100g慕斯糊、8g柠檬汁与120g慕斯糊）
(According to the color of the matcha mousse, from dark to light, the ratio is 1 teaspoon matcha and 60g mousse paste, 3/4 teaspoon matcha and 80g mousse paste, 1/2 teaspoon matcha and 100g mousse paste, 1/4 teaspoon Matcha with 100g mousse paste, 8g lemon juice and 120g mousse paste)
将柠檬慕斯糊倒入戚风蛋糕底部；然后将颜色最浅的抹茶慕斯糊，从中心位置慢慢倒在柠檬慕斯糊上；剩下的3碗抹茶慕斯糊，按颜色从浅到深的顺序，从中心位置缓缓倒入
Pour the lemon mousse paste into the bottom of the chiffon cake; then slowly pour the lightest matcha mousse paste on the lemon mousse paste from the center; the remaining 3 bowls of matcha mousse paste, according to the color from light In order of depth, slowly pour in from the center
将做好的慕斯封上保鲜膜，放入冰箱冷藏4小时以上，或者冰柜冷冻2小时以上；漫长的等待后，脱模、摆盘、拍照！（脱模的时候，可以用电吹风在模具周围吹，小心脱模；摆盘的时候，可以将抹茶粉洒在表面，用柠檬片与蓝莓放在中间做点缀；切开的时候，将刀用热水烫一下，会让切面更加光滑）
Seal the fresh mousse with plastic wrap and put it in the refrigerator to refrigerate for more than 4 hours, or freeze in the freezer for more than 2 hours; after a long wait, demold, put on the plate and take pictures! (When demoulding, you can use a hair dryer to blow around the mold, carefully demolding; when setting the plate, you can sprinkle matcha powder on the surface, embellish it with lemon slices and blueberries in the middle; when cutting, use a knife Boil it with hot water to make the cut surface smoother)
接下来制作简单的蜜桃快乐肥宅水搭配蛋糕吧！
将蜜桃切成方丁块，放入杯中捣碎，依次加入养乐多、1-2个柠檬片、雪碧汽水，最后将柠檬片切半，并在中间切小口，方便插在杯口上装饰。
Next, make a simple peach happy fat house water matching cake!
Cut the peach into cubes, mash it in a cup, add Yakult, 1-2 lemon slices, and sprite soda in sequence. Finally, cut the lemon slice in half and cut a small hole in the middle to facilitate the decoration on the cup.
最后和美食一起“清凉一夏”
Finally, take a picture with the food. "Cool summer"