“Lazy afternoon tea, a sip of coffee and half-cooked cheese, a good time.”
3 eggs, separate the egg white and egg yolk, take the egg yolk and beat it, add 30 grams of corn oil, stir well.
Add 40 grams of milk and mix well.
45 grams of low-gluten flour, sift in 2 times and mix well.
Sift in 4 grams of matcha powder and mix well.
It is best to put the egg white in front of the refrigerator for a while and then take it out. Add 30 grams of white sugar in 2 times and send it to 8 points. Just lift the small sharp corner without dripping.
First take one-third of the egg white paste and egg yolk paste, and mix well.
Pour all of it into the remaining egg white batter and mix well.
Preheat the oven at 150°C for 10 minutes in advance, put it in the oven for about 20-25 minutes, and put a baking tray on it, which can effectively prevent the matcha from turning yellow. Let cool after it comes out of the oven.
First use a mold on the matcha cake embryo to make the bottom of the cake for later use.
125 grams of cream cheese, softened with insulated water, stir well, add 15 grams of butter softened at room temperature, stir well, drop a few Drizzle lemon juice.
2 egg yolks plus 20 grams of white sugar, mix well.
Sieve in 12 grams of cornstarch, add 150 grams of milk, 5 grams of matcha powder, heat over medium heat until the water evaporates and becomes viscous , the custard sauce is complete.
Add the custard sauce to the cheese paste while it is hot.
Mix well and set aside.
Whisk 2 egg whites, add 35 grams of white sugar in 2 batches and beat until 6 minutes flowing, add cheese paste and mix well.
Put it in a piping bag and cut a small opening.
Take out the mold with the bottom of the cake prepared earlier, and squeeze the cheese paste. Preheat the oven to 150°C in advance, prepare a deep-bottomed baking tray, fill it with hot water and put it on the lower layer of the oven, soak a towel in the water, put the half-cooked cheese in the middle layer, bake at 150°C for 20-25 minutes, then bake at 175°C for 10 minutes -15 minutes, if you want to keep the surface color of matcha, put a baking tray on top of the oven or cover with tin foil.
Take it out and apply honey water while it is hot, complete, o(*￣︶￣*)o.
Complete, let’s take a beautiful photo.