Chinese Food
Iced cheese cake with Matcha
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My best friend is Matcha controller. Matcha complex is stronger than me. I can't walk every time I see all kinds of dessert drinks of Matcha in the street. My favorite is this Matcha cheese cake. Bestie, I really feel simple. I'm very quick. I can fix it in less than half an hour. The key is high face value. It tastes good. After eating, the Kwai Tong has been praised. This time, 2 boxes were delivered. I decided to give myself something delicious to eat.
Cooking ingredients
Cooking Steps
Step1:Get all the ingredients ready.
Step2:Open the Oreo biscuit. Remove the middle sandwich.
Step3:Use the blender to break the biscuits into powder. Melt the butter into liquid form in hot water. Mix the melted butter with the biscuits.
Step4:Pour the mixed biscuits into the mould. After compaction, put them into the refrigerator for cold storage.
Step5:Cream cheese with sugar and 50g milk in hot water, beat with hand beater until no granules.
Step6:Heat the remaining 50 grams of milk to 60 degrees with water. Pour into Matcha powder. Mix well with tea in one direction.
Step7:Pour the Matcha into the cheese paste. Stir well.
Step8:Soften the gelatine tablet in cold water. Drain the water. Melt it into liquid form in hot water and pour into the cheese paste. Stir well and sift for use.
Step9:Beat whipped cream to 70% with electric beater. It has lines and can flow slowly.
Step10:Mix the cheese paste with cream. Stir well.
Step11:Pour the mixed cheese paste into the pre refrigerated biscuit bottom mold. Knock it twice. Shake out the big bubbles and put it in the refrigerator. Refrigerate for 6 hours.
Step12:It can be decorated with a layer of Matcha powder on the surface. It can also be eaten directly without sieving.
Cooking tips:1. The tea powder used in this paper is Isuzu. 2. This recipe can be used for 2 boxes of cake in this box. 3. This formula can be used to make a 6-inch round cake. 4. Oreos can also be replaced with digestive cookies. There are skills in making delicious dishes.
