一、開篇：和菓子匠人的秋日靈感
在京都嵐山的楓葉季，老師傅將當季丹波栗揉進糯米團，裹上宇治抹茶黃油餡——微苦的茶香、醇厚的奶香、栗子的甘甜在口中交織，宛如吃下一整個京都的秋天。這款打破傳統和菓子界限的創意茶點，如今在家也能復刻這份禪意美味。

二、食材選擇：極致風物的碰撞
1.糯米粉的講究：
日本白玉粉與上新粉按7:3混合（彈性與綿密感平衡）
秘技：加1小撮鹽（激發甜味層次）
2.栗子餡靈魂：
選用丹波栗（糖漬后手工碾碎，保留顆粒感）
致命細節：拌入1/4鮮栗子碎（增加爆漿感）
3.抹茶黃油核心：
宇治抹茶粉（過篩三次）+發酵黃油（冷藏切丁）
分子料理技：用液氮瞬間冷凍餡料（定型不滲油）
避坑指南：糯米團需用80℃熱水燙面，冷水會導致開裂！
三、關鍵步驟：3重秋日物語
1.糯米團制作——月光般的溫潤
熱水少量多次加入，揉至耳垂般柔軟
古法智慧：包入濕布醒發20分鐘（消除面團記憶性）
造型秘訣：用栗子模具壓出紋路（噴水防粘）
2.餡料疊奏——風味的建筑學
先包入抹茶黃油芯（18℃急凍30分鐘）
外層裹糖漬栗子碎（形成脆殼紋理）weibo.com/ttarticle/p/show?id=2309405169558142189981
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溫度控制：手心不超過25℃（防止黃油融化）
3.定型魔法——琥珀色的儀式感
刷兩層蜂蜜水（1:1稀釋）
200℃烤3分鐘形成琉璃光澤
終極技巧：用茶筅掃上抹茶粉"落雪"
四、創意延展：和洋折衷的狂歡
酒香版：內餡摻入白蘭地漬葡萄干
咸甜版：表面撒海鹽櫻花粉
冰品版：冷凍后搭配紅豆冰沙
五、場景適配：茶席上的藝術品
抹茶道茶會（一皿一席的極致）
中秋雅集（替代傳統月餅）
伴手禮優選（真空包裝保存7天）
咬開金黃的栗子脆殼，抹茶黃油如熔巖緩緩流出，糯米團拉出細長的銀絲。這枚凝聚著季節風土的和菓子，用"冰與火"的對比詮釋著侘寂之美。記住"低溫包餡、高溫定妝、茶粉點睛"，讓舌尖體驗一場京都的秋日巡禮。