Cooking Steps

1. 

   Step1:It has a strong smell of cheese and milk, plus the freshness of Matcha. It's not greasy at all. Come and make it with me

2. 

   Step2:In the process of making Matcha Qifeng, pour corn oil and milk together. Mix well with the hand eggbeater. Fully emulsify. This process needs to be stirred for 23 minutes.

3. 

   Step3:Mix the low gluten flour and Matcha powder and sift twice evenly. Sift in. Draw the Z character with the egg puff and stir

4. 

   Step4:Add egg yolk and continue to stir evenl

5. 

   Step5:The sugar is added to the egg white in three times. The sugar is added for the first time when the egg white is broken and the fish's eye bubble is broken. The sugar is added for the second time when the egg cream is striated. The sugar is added for the third time when the egg beater is lifted and the hook is pulled up. Until the egg cream is lifted and the hook is pulled out, the hair is ready. I usually use the speed of breaking the egg white at a low speed. Then I turn on the speed of breaking the egg white cream. Finally, I turn on the speed of breaking the big bubbles in the egg white cream at a slow speed for one minute.

6. 

   Step6:Take one third of the whipped egg white cream and pour it into the yolk paste. Mix it evenly by cutting, mixing and turning. Then pour it back into the remaining two thirds of the egg white cream. Continue to mix evenly. Pour the mixed cake paste into the 6-inch Qifeng mould. Shake it gently for several times to eliminate big bubble

7. 

   Step7:Bake in the preheated oven at 160 ℃ for 50 minutes. Turn it upside down to cool it.

8. 

   Step8:Cream cheese is taken out in advance and softened at room temperature. Add sugar and mix with hand beater until smooth. Add yogurt in several times. Mix evenl

9. 

   Step9:Gilding tablet is soft with cold wate

10. 

    Step10:Heat the milk in the microwave until it's hot. Add in the gelatine. Stir until the gelatine melts

11. 

    Step11:Take a small amount of cheese paste and pour it into the gilding (the quantity should be the same as that of the gilding). Mix well with a spatula

12. 

    Step12:Then pour it back into the cheese paste. The state of the mixed cheese paste should be the state where the marks are scratched with a single drawing. It will also disappear slowly

13. 

    Step13:Whisk the cream over ice water until it is smooth and has lines. It will not fall（ Six point seven Mix twice with the cheese paste.

14. 

    Step14:Weigh the mixed cheese paste. Divide it into two parts. Mix one part with Matcha liquid to make Matcha chees

15. 

    Step15:Cut a piece of baked Qifeng as the cheese bas

16. 

    Step16:Take two spoons of the same size. A spoonful of the original color cheese paste. Pour another spoonful of Matcha cheese paste on the original color cheese paste. It's so heav

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    Step19: