{"rich_content":{"text":"牛奶和玉米油称重\n金龙鱼低筋面粉称重\n蛋白分2次加入细砂糖\n打至如图的软弯钩状态\n将玉米油，牛奶和蛋黄搅拌均匀\n筛入低筋面粉\n搅拌至光滑细腻的状态\n取少量的蛋白霜与蛋黄糊切拌均匀\n倒入剩余的蛋白霜中\n彻底拌匀\n倒入铺有油纸的烤盘，抹平\n送入烤箱，烤箱180度预热10分钟，170度烘焙18分钟\n蛋糕冷却之后，用慕斯圈切出需要的大小\n慕斯圈内放慕斯围边（没有可不放）\n吉利丁片放入冷水中泡软\n混合牛奶和抹茶粉，送入微波炉加热40秒\n乘热加入白巧克力\n搅拌至巧克力完全融化后，再加入泡软的吉利丁片\n淡奶油加入糖粉，打至6分发\n倒如巧克力抹茶溶液，搅拌均匀\n装入裱花袋\n挤入慕斯圈中，送入冷藏定型\n蛋黄中加入细砂糖，搅拌均匀\n牛奶煮沸之后，取一半的量倒入蛋黄液中，搅拌均匀\n再与剩余的牛奶混合，再次加热至牛奶蛋黄液微沸\n加入泡软的吉利丁片\n淡奶油中加入糖粉，香草精，打发\n打发的淡奶油中倒入微温的香草蛋黄液，彻底拌匀\n挤入慕斯圈中\n慕斯脱模之后，用奶油霜进行装饰\n根据自己的喜好装饰即可\n","spans":null},"video":{"vid":"v038b02f0000bt4otqtnr13ttdqqff20","duration":251.042,"width":640,"height":356,"file_size":18575054,"thumb":{"web_uri":"tos-cn-p-0000/623f820e4e0e41688ada3cba804c5215","width":640,"height":356,"image_type":null,"mimetype":null,"encrypt_web_uri":null,"secret_key":null,"encrypt_algorithm":null,"extra":null},"video_size":{"normal":{"duration":251.042,"file_size":15127156,"w":640,"h":356}},"is_encrypted":null,"sp":null,"md5":"116770be4973f0cb6123e59ebbd3928d","tos_key":null,"secret_key":null,"encrypt_algorithm":null,"extra":null}}