Chinese Food
Matcha heavy cheese
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Cheese cake. Heavy cheese is the most rich. It's very simple to make. Make a Matcha this time. The perfect combination of light tea flavor and rich milk flavor. The taste is thick, but not greasy. This time it's an 8-inch square mousse ring. And because I like the thick cheese layer, so the amount of cheese increased a little. If you want to make 6 inches, you can cut it in half.
Cooking ingredients
Cooking Steps
Step1:First wrap the mousse ring around the bottom with tin paper. Because there is a layer of digestive cake at the bottom. So if your tin paper is not too thick, wrap it in two layers.
Step2:Mash the pancakes and add to the melted butter. Stir to make it mixed evenly.
Step3:Put the mixed digestive cake in the mousse circle. Use a spoon to compact the digestive cake. Refrigerate for an hour.
Step4:Cream cheese softened in water. Add sugar.
Step5:Smooth with the eggbeater.
Step6:Add eggs in batches. Beat smooth.
Step7:Add softened butter. It must be softened. It's better to be mudd
Step8:Wash the tea powder with hot water. Stir until there are no particles.
Step9:Pour the mixed Matcha sauce into the cheese paste. Sieve in corn starch. Stir to make it mixed evenly.
Step10:Add yogurt and cream. Stir well. Pour into mol
Step11:Oven 175 degrees. 35 to 45 minutes. No water bath. No water bath. If your oven is low in height. Adjust the temperature down 10 degrees.
Step12:Don't demould after it's out of the furnace. Do not demould. Do not demould. Place it in the refrigerator for more than 4 hours, then sieve the tea powder. You can eat it.
Step13:Burn the knife while cutting. Sealed and frozen for 7 days. Sealed and refrigerated for 3 days.
Cooking tips:1. The tea powder is very absorbent. There must be no particles when mixing. 2. Butter put into the cheese paste. It must be softened. Very soft. 3. The thickness of biscuits can be increased or decreased as you like. There are skills in making delicious dishes.
