Chinese Food
8-inch black sesame Tofu Cheese Cake (no bake)
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Since eating their black sesame Tofu Cheese in a Japanese dessert shop, I have been very bitter about the black sesame dessert. Take a sip. The unique smell of black sesame, fresh tofu, and sweet and sour cheese. When the taste of fragrant and smooth touches the taste buds, you can't help yourself. I remember that their biscuits were filled with black sesame seeds. So they taste very strong. I found this recipe from a Hong Kong blogger. The effect is very good. Original blogger - mama Lee, happy chef, mama Li & ා039; srecipes
Cooking ingredients
Cooking Steps
Step1:Use the food processor to break the biscuits or put them into the fresh-keeping bag, crush them with a rolling pin, add the melted butter and mix well. Then spread them evenly on the bottom of the cake mold and compact them. Refrigerate for about half an hour.
Step2:Cook tofu for 2 minutes. Drain and let cool.
Step3:Beat the cream cheese until it is soft and smooth, then add step (2) and black sesame powder, and mix well. (I think it's OK to sift the paste here. The original Po owner didn't say that. But I usually sift the paste before adding cream to make frozen cakes.
Step4:Beat the cream with sugar until 70% of the hair is ready (flushable and textured) and mix in step (3)
Step5:The gelatinous powder and boiled water are heated, separated by water, stirred and dissolved, and then added in steps (4) in several times to mix well. Pour into the cake mold. Refrigerate for at least 4 hours. Demoulding decoration.
Cooking tips:I'm using gilding tablets. The package of gilding I bought is 10g6. It's a piece of cake about 1.67g. I use three pieces of 6-inch cake. In this case, five pieces and five and a half may be used. Different brands may be different. It's better to see how many pieces you put in the eight inch cake, and according to your favorite taste. It can also be added in the third step (before the cheese paste is sifted) to prevent the clotting. There are skills in making delicious dishes.
