Chinese Food
Matcha cheese cake
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Dear bean friends, if you can't make get tea better, please buy a box of green Lan above the mash powder. Use water to wash away, and feel the healing feeling of the green belt to your heart. It's not a sense of cure for forgive green . (naughty -P) this kind of mash tea is delicate and tastes like ice cream. It's worth a try~
Cooking ingredients
Cooking Steps
Step1:Put the digestive biscuits into the food bag (two layers). Use a rolling pin to roll them into foam. Heat 50g butter in the microwave until it is completely melte
Step2:Pour the melted butter into the foam of digestive biscuit and mix wel
Step3:The bottom of the 6-inch movable bottom mold is covered with tin paper, because I baked it in water bath this time
Step4:Spread butter and biscuit foam into the bottom of the mould, compact and compact, refrigerate for us
Step5:Cream cheese and butter soften together. Stir to make a paste (it can be melted in water. It can also be melted in the oven at low temperature
Step6:Put half the yolk in the cheese paste and mix wel
Step7:Mix the other half of the yol
Step8:The cheese paste is starting to be smooth
Step9:10g Matcha powder is added to 40g of boiled water in the formula. Mix and stir it first (I have no tea for the poor. I have to use a mini eggbeater to stir...)
Step10:Add 90g of clear water remaining in the formula to the Matcha, and mix to form a uniform and granulated tea sou
Step11:Matcha soup into cheese past
Step12:Mix Z
Step13:Mixed Matcha cheese past
Step14:Sift all powder
Step15:Mix the Z shape well. The batter is fine and smoot
Step16:Start processing the protein stored in the refrigerator for cold storage -- beat the egg beater at low speed until it is thick and then add a few drops of lemon juic
Step17:Add sugar twice and continue to beat the egg white until it is wet foaming (there is a small hook when lifting the eggbeater). In fact, I lost my mind at the end of this step I've beaten it a little. It's hard foaming (there's a small straight hook when I lift the eggbeater
Step18:Take 1 / 3 of the protein paste and put it into the Matcha cheese paste. Stir it evenly (from the bottom to the top)
Step19:Mixed loo
Step20:Pour all the Matcha paste into the albumen basin and continue to mix it evenly (from the bottom to the top)
Step21:Pour batter into the mould for 8 minutes. Preheat the oven for 160 degrees. Add warm water into the baking tray and put into the mould. Bake at 150155 ℃ for 60min or so. Look at each oven. After baking, it can be taken out for 10 minutes. PS - judge whether it's cooked or not. Press the center surface of the cake. If the elasticity is good, the rebound is obvious. Generally speaking, it's OK. It's better to refrigerate after demoulding
Step22:Finished product drawin
Step23:Finished product drawin
Cooking tips:1. Put the yolk and the egg white into a clean, water-free and oil-free basin respectively. Because of the post-treatment of the protein, put the protein basin in the refrigerator for cold storage after separation. And it is suggested that the protein should be packed in a large basin. Because the volume of the egg increases a lot after being sent; 2. In this 6-inch formula, I write 4 eggs. But because I use a small green shell earth egg, I temporarily increased my intention Two quail eggs go in. At last, they make more batter. Fortunately, my family has a 4-inch Mini anode mold. Besides 6-inch, we have made two 4-inch small ones. If we make three ordinary eggs, it's OK. If we use three big eggs or four eggs, the batter is too much. We can bake a few wasted ingredients with a small mold like cupcakes. 3. When making the bottom of biscuits If you have milk at home, you can add two spoonfuls of milk and a drop of salt to mix with butter. It tastes more delicious and makes good dishes
