Cooking Steps

1. 

   Step1:Roll the digestive biscuit. Add the liquefied butter. Mix wel

2. 

   Step2:Pour the mixed biscuits into a 6-inch round mold. Compact. Refrigerate for standb

3. 

   Step3:Cream cheese softened at room temperature. Whisk with sugar until saccharifie

4. 

   Step4:Bring the milk to a boil. Add tea powder. Mix well. Add in the gelatine slices. Mix wel

5. 

   Step5:Pour the mixed Matcha milk into the cheese. Mix wel

6. 

   Step6:Add yogur

7. 

   Step7:Beat whipped cream to 60% fat. Add to batte

8. 

   Step8:Stir to smooth frozen cheese past

9. 

   Step9:Take out the bottom of the biscuit, slice the kiwi fruit and stick it tightly to the inner wall of the cake mol

10. 

    Step10:Pour in frozen cheese paste. Smooth. Shake gently to remove bubble

11. 

    Step11:White chocolate melts in 50 ℃ warm water. Add cream. Spoon (do not leave warm water during mixing

12. 

    Step12:Refrigerate for more than 4 hours. Blow around the mold with an electric blower. Gently lift the movable bottom to demould

13. 

    Step13:Pour the mixed chocolate liquid on the cake evenl

14. 

    Step14:The black chocolate sauce is put into the decoration bag. Draw the pattern on the cake surface at wil

15. 

    Step15:Spring. A season for travel.