Chinese Food
Matcha chocolate double layer frozen cheese cake (6 inches) - Master, happy birthday
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September 29 is my idol's birthday. My master thought he served in Zhongnanhai. That's right. It's the legendary Zhongnanhai bodyguard. It's as versatile as the movie. Usually it's customary to throw the other side down Master - the general requirement is to get shock first Me - OK. This Matcha chocolate double frozen cheese cake is specially prepared for the master. It combines the master's favorite Matcha and dark chocolate. For the sake of my hard work, I'll start to learn fast shooting in the next class^_^
Cooking ingredients
Cooking Steps
Step1:Wrap the bottom plate with baking tin paper for the movable bottom mold. Remember that the fog side is upwar
Step2:Weigh 100g Mary biscuits and 40g salt free butter for standb
Step3:Mary biscuits are crushed with a rolling pin and a plastic bag. Butter melts into a liquid state in hot water
Step4:Mix them evenly and pour them into the mold to smooth them. Press them with the rolling pin head to smooth them. Put them into the refrigerator and freezer for standby
Step5:To make chocolate mousse layer - gilding slice, soak it in cold water in advanc
Step6:Put 60g light cream, 30g milk powder, 40g dark chocolate and soft gilding tablets into a container and heat them in water.
Step7:The melting chocolate mousse should be controlled at 40 ° C and 50 ° C. then it should be cooled for use
Step8:Add 20g sugar powder to 100ml whipped cream and beat to six parts. It's still flowing
Step9:Add the cream to the chocolate paste three times and mix wel
Step10:Mix well and pour into the mould taken from the refrigerator. Then put it into the refrigerator freezer agai
Step11:Make the frozen cheese layer of Matcha - cool and soak the gilding tablet in advance for soft standb
Step12:Beat cream cheese with eggbeater until smoot
Step13:Mix 30g milk and 5g Matcha evenly for standb
Step14:Heat 10g milk. Put in the gilding tablet which has been softened in advance and mix it. Then add the Matcha liquid in the previous step. Mix well
Step15:Add the Matcha liquid from the previous step into the cheese paste, heat it up and stir evenl
Step16:Add 30g sugar powder to 100ml light cream and beat to six part
Step17:Mix the whipped cream with the cheese paste three time
Step18:Take out the mold from the refrigerator. Pour in the paste of Matcha frozen cheese. Put it in the refrigerator again
Step19:Melt dark chocolate and white chocolate separately in water. Put them into a heart-shaped mold. Put them into the refrigerator and freezer for standby
Step20:Take out the cake from the refrigerator in four hours. Heat the side of the cake slightly with a blower. Then the cake can be demoulded smoothly
Step21:Add 40g sugar powder to 100g light cream and make it dry foaming. Add the flower mounting bag. Mount the cake on the surface as shown in the picture
Step22:Finish with chocolate and strawberrie
Step23:If you want to look more professional, you can also sift a little sugar powde
Step24:Packing box. I hope Shifu will like my birthday present
Step25:Unfortunately, I was touched on the way to Shifu's birthday part
Step26:
Cooking tips:Please note that each layer needs to be refrigerated and solidified. The first two layers need at least 30 minutes each. The last layer of Matcha frozen cheese needs to be refrigerated for at least 4 hours after pouring. Actually, the cake making difficulty is not bad. It takes too much time. If you make an 8-inch cake, please double all the ingredients to make a good meal.
