Chinese Food
Net red Hokkaido double layer Matcha cheese cake
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Recently, I was often brushed by a Hokkaido double layer cheese cake. I couldn't help but develop a Matcha flavor. It was amazing to bring it to my friends at the party. This cake is quite complicated. It's recommended for novices to study more and try again-
Cooking ingredients
Cooking Steps
Step1:Matcha sponge cake bottom-1. Make syrup first. Add 20g white sugar and 15g water, heat to boil and turn off the fir
Step2:2 eggs are left in the remaining 60g sugar. Stir evenly in hot water. The volume is expanded and white and foam is generated to replace the electric egg whisk
Step3:Beat the eggs at a high speed while they are war
Step4:Add 20g syrup to cool slightly and continue to beat. If the syrup is too hot, it will heat the egg liquid. If it is too cold, it will solidify and cannot flow. Continue to beat it at a low speed to avoid too many bubbles. When you lift the eggbeater liquid and leave the ribbon behind, it will be fine
Step5:Milk at normal temperature is mixed with Matcha powder, and then added into the beaten egg liquid. Stir it slightly and evenl
Step6:Sift and add low gluten flou
Step7:Mix gently until there is no dry powder particles. Pour into the 8-inch mold with oil paper. Wrap the oil paper at the bottom of the mold
Step8:Preheat the oven at 175 ℃ and bake for 30 minutes. Bake it well and cool it for demoulding. Cut off the extra part of the cake (leave it to be wiped into cake crumbs for standby). Put it in the mould with oil paper laid. Put it on the bottom as well
Step9:Matcha cheese cake layer - cream cheese softened at room temperature is whipped into a fluffy and smooth state. Add sugar and beat evenl
Step10:Add the egg liquid at normal temperature several times. Mix evenly each time before adding the next tim
Step11:Add cream twice. Mix wel
Step12:White chocolate melts in hot wate
Step13:Add tea powder and milk and mix wel
Step14:Add cheese paste and beat wel
Step15:Add sifted low gluten flou
Step16:Sift the cheese paste. Remove the big bubble
Step17:Pour in the mold with the bottom of the sponge cake. Preheat the oven at 150 ℃ and bake for 20 minutes. The cake is still tender. It will be put into the refrigerator and refrigerated
Step18:Top layer of mousse egg yolk with water and sugar. Stir in hot wate
Step19:Whisk until white bubbles come out of the heat. Add mascarpone cheese softened at room temperature. Heat the melted gilardine (not too hot). Add rum and mix well
Step20:After whipping, add the cream in several times. Mix well to prevent the gelatinization. The cream should not be too cold
Step21:Pour it into the frozen cheese layer. The finishing indicates that it should be refrigerated overnight. A small bowl of mousse paste is needed
Step22:The mousse paste left by the brush after the cake is taken ou
Step23:
Step24:
Cooking tips:1. Sponge cake is actually a 6-inch quantity. Because I want to make a thin layer and bake it directly in 8-inch without cutting. It is recommended to use a 6-inch mold for this square. In this way, cake crumbs are more abundant. The cheese layer in the middle is thicker. 2. Finally, the Mousse layer can be replaced by a mold to make a delicious mousse circle.
