Chinese Food
Matcha cheese cake
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I think it's better to call this Matcha cheese pudding. Or mini Matcha cheese cake. It tastes good. But it's a little less. This quantity can be made into two. If you don't have an oven at home, you can make a cookie bottom out of cookie crumbs. Welcome to follow my wechat wxyyunsh and communicate with me
Cooking ingredients
Cooking Steps
Step1:First, how to make sponge cake - milk 65g butter 50g low powder 65g egg 5 sugar 75g salt a pinch. Fig. 1 butter melts into liquid in water. Fig. 2 add low powder, salt and stir evenly. Fig. 3 add milk in several times. Stir well. Figure 4 batter after mixing.
Step2:Add one whole egg and four yolks in turn and stir well. Every egg yolk needs to be stirred evenly. Then let it stand for about 20 minutes.
Step3:Figure 1. Beat the egg white. Put sugar in three times. Beat to the short inverted triangle. That is to say, the egg white is successful. Figure 2. Pour one third of the egg white paste into the yolk paste and stir well. Fig. 3. Pour the mixture back into the egg white paste. Stir well. Figure 4. Pour it into the square mold of 28cm * 28cm (remember to pour it down from a high place
Step4:Shake it a few times. Shake off the bubbles. Put it in the oven for 150 ℃. 18 minutes.
Step5:Press a cake bottom out with a mousse ring (6cm).
Step6:Wrap the outside and bottom of the mousse ring with aluminum foil. Slice the cake. Put the bottom layer.
Step7:Melt cheese slices in water. Add cream in several times and stir well.
Step8:In the bowl, add sugar, fish glue powder and Matcha powder (I only add 1g, I don't like the taste very much). Stir it first
Step9:Then mix it evenly with 100ml of hot water.
Step10:Then mix well with the cheese paste.
Step11:Pour into mousse circle. Refrigerate for 6 hours.
Step12:Tear off the aluminum foil. Use the electric blower to open the hot air for demoulding. Blow around for a while. Use a bottle below. It's smaller than the mousse circle. Put it down. Top it up. It's a bit rough around the picture. It's because the hair dryer didn't blow in place. The second demoulding is perfect -) Unfortunately, I didn't take a picture.
Step13:Pottin
Cooking tips:Cheesecake is the kind of bread we usually use. The secret of no caking in the mixing of fish glue powder - add more than three times of cold boiled water, mix evenly, and then add hot water. Another way is to add sugar to the gelatinous powder, stir well, and then add hot water to stir. This will not agglomerate. There are skills in making delicious dishes.
