Chinese Food
Double layer light cheese cake of Matcha
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The common light cheese recipe is rather greasy. My son is fond of Matcha. By chance, I originally wanted to make Matcha gradual light cheese. Because I didn't grasp the proportion. The Matcha paste sank from the middle to the bottom. I made Matcha double-layer light cheese. The taste is very good. By reducing egg yolk and adding Matcha, it is lower in fat than the traditional recipe. The taste is rich but not greasy.
Cooking ingredients
Cooking Steps
Step1:Whole family of ingredients (less butter
Step2:Pour the milk into the small milk pot. Heat until hot (to melt the cheese, do not boil). Add cream cheese. Stir until melted; add butter. Stir until melted.
Step3:Add in 2 yolks and beat well (separate 3 whites and yolks at the beginning. Note that only 2 yolks are used. Put the other one separately); sift in low powder and mix well.
Step4:Put the mayonnaise cream in two bowls. One more and one less (one tablespoon difference is enough). Add Matcha powder to the small bowl and mix well.
Step5:Beat the egg white. Add sugar 23 times.
Step6:Beat 90% hard (just lift up the electric beater. The egg white is a small sharp corner, not a big corner. It's too hard to beat. It's easy to crack when baking). At the same time, preheat the oven 180 degrees up and down.
Step7:In the two bowls of egg yolk cheese paste just divided, add the egg white according to their respective components. (put more egg white in the original flavor with more quantity, and less egg white in the Matcha paste with less quantity.) Mix well according to the up and down mixing mode. Spread silicone oil paper on the mold. Pour in the key points of the mold - first pour in the Matcha layer, shake well, and then pour in the original flavor layer. Shake gently (be careful. Don't shake two layers together.)
Step8:Put it on the lower grill. Pour a large bowl of water into the bottom tray. Bake for 30 minutes at 180 degrees (observe after 15 minutes. Cover it with aluminum foil if the color is too deep). Bake for 30 minutes at 140 degrees. Do not take it out. Cool for 30 minutes in the oven naturally. Take it out again. Demould. It doesn't matter if it cracks slightly in the baking process. It will close in the cold storage stage and form good-looking lines.
Step9:Refrigerate in a fresh container for at least 4 hours before serving.
Step10:With milk. A little fruit. A nutritious breakfast.
Cooking tips:With the addition of Matcha, not only the taste is rich, but also the greasiness of cheese is relieved. Reduce the amount of an egg yolk. The purpose is to reduce greasiness and calories. If you like the taste of egg yolk, you can keep it. If you add more Matcha to make the Matcha paste thicker than the original paste, you can try to pour the original paste into the mold first, and then slowly pour the Matcha paste into the center. It will be found that the Matcha paste will slowly sink down from the center, disappear on the surface. The baked tea is still the double layer of the original tea. There are skills in making delicious dishes.
