Chinese Food
Iced cheese cake with Matcha
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This is my Christmas present to my mother in advance. 8 inch Matcha cake. Because the old lady didn't like too sweet things, she used the taste of Matcha. Light tea with creamy cheese. Garnished with strawberries. Red and green are just like the classic Christmas colors. They give this cake a very beautiful appearance.
Cooking ingredients
Cooking Steps
Step1:Put the biscuits into a plastic bag and crush them with a rolling pin. Then the butter is heated and melted into a liquid stat
Step2:Mix butter with crumb
Step3:Mix well.
Step4:Put a hard cupboard or tray under the mousse. Then pour the digestive biscuits in and compact them. Then cut the strawberries in half and stick them on the inner wall. Refrigerate them.
Step5:Then make the cake - 1. Soften the cream cheese at room temperature. Add the sugar
Step6:Beat evenly with the egg beater until it is smooth and fine without particles.
Step7:Add the yoghurt. Use the original one. Then continue to stir evenly.
Step8:Mix the tea powder with boiling water. Mix well. There is no dry powder.
Step9:Pour the Matcha sauce into the cream cheese just beat. Stir evenly with the scraper until it is fine and free of particles.
Step10:Pour the milk and 50 grams of light cream into the milk pot. Heat for a few minutes on a low heat. Be careful not to boil. Then turn off the heat. Soak in cold water in advance. Drain off the water. Stir until all is melted.
Step11:Then pour the gilding liquid into the mixture of Matcha and cream cheese. Stir evenly at low speed with the electric eggbeater.
Step12:The rest of the light cream. Use the electric eggbeater to beat it at a low speed. When the cream drips down, it will not disappear immediately. And it can draw obvious marks on the surface of the cream.
Step13:Pour the whipped cream into the mixture in step 11. Stir well.
Step14:It's a well mixed, delicate, even and non granulated cake. Then pour it into the cake mould which has been refrigerated. Shake it carefully to prevent big bubbles in the cake. Smooth the surface of the Matcha tea
Step15:Then refrigerate it in the refrigerator for more than four hours. Let it solidify.
Step16:After demoulding, sprinkle a layer of Matcha powder on the surface, and then dry out the words of mama with moistureproof sugar powder. Decorate with strawberries and send them to mom. But move quickly. Because the tea powder on the surface is not moisture-proof. It is easy to be soaked after a long time. That's not good-looking.
Step17:Close u
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Cooking tips:If you don't want to use digestive biscuits as the base, bake sponge or Qifeng cake slices as the base. 2. The difference between mousse cake and frozen cheese cake is whether there is cream cheese or not. Mousse cake tastes light. It's mellow. 3. This cake uses an 8-inch square mold. You can scale it. There are skills in making delicious dishes.
