Following on from the rich chocolate flavor, today I'm here to share this fresh and natural matcha flavor. After adding almond flour to the top of the pastry, the pastry is super crisp and definitely one of the highlights of this cake. This recipe amount fits a 6-inch round cake.
By Tina exquisite living
<h2>Royalties</h2>
Matcha crisp part
Low powder 25 g
Almond flour 25 g
Milk powder 5 g
Matcha powder 2 g
Caster sugar 15 g
Butter 25 g
Original crispy part
Cheese paste part
Cream cheese 260 g
Caster sugar 60 g
Old yogurt 100 g
Light cream 100 g
Liquid butter 15 g
2 eggs
Starch 15 g
Matcha powder 3 g
Vegetable oil 3 g
Oreo cookies 100 g
Liquid butter 30 g
<h2>Practice steps</h2>
1. The first choice is to make matcha crispy part.
2: Dice the butter without softening and add other ingredients from the matcha crisp recipe.
3: Grasp well with your hands, rub them into large and small crisps, and refrigerate them for later.
4: Next, make the original crispy grains.
5: Dice the butter without softening, add all the ingredients in the original crispy ingredients.
6. Grasp well with your hands, rub into large and small particles, and refrigerate them for later.
7. Next, make the cheesecake part.
8: Remove the sandwich and put it in a plastic bag and press it into a powder with a rolling pin. (I use the oreo spring-limited plum flavor, if not, this step can also be replaced by matcha crisps, matcha crisps double the amount of ingredients, take half as the cake base.) ）
9: Add 30g of melted butter.
10: Mix well to make sure the Oreo cookies are adequately wrapped in butter.
11: Pour into a 6-inch circular mold, compact with a tool, refrigerate and set aside.
12. Next, make cheese paste. Cream cheese softens at room temperature or in hot water until a light poke can poke the hole, add caster sugar and stir well.
13: Add two whole eggs.
14. Beat with an electric whisk until smooth.
15: Add 15g of melted butter, old yogurt and light cream and stir well.
16: Sift in the starch and stir to form a uniform cheese paste. If you want to find the finished cake body is particularly delicate, you can sift the cheese paste again. I like the rough and heavy style, and the shape of this cake itself is this feeling, so I don't mind the little particles in the cheesecake, not sifted.
17: Dissolve the matcha powder in 3 grams of vegetable oil, divide the cheese paste in half, and add the matcha paste.
18: Stir well.
19: Remove the refrigerated cake base from the refrigerator and pour in half of the original cheese paste.
20: Pour in half of the matcha cheese paste.
21: Pour in the remaining plain cheese paste and the remaining matcha cheese paste. You can pick it well with a toothpick in the middle.
22. Sprinkle the two colors of puff pastry alternately.
23: Preheat the oven and bake at 175 degrees for 45 minutes. Since the surface of the light pastry is easy to overstain, it can be baked after the cake surface is covered with tin foil.
24, out of the oven to cool, put in the refrigerator refrigerated overnight and then eat, the taste is even better. When demolding, use a hair dryer to blow a few circles of hot air around the mold, and it is easy to release the mold. A little decoration on the surface is a very stylish cake.
25, let the matcha control can not extricate the cheesecake is her!
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