Matcha ice cream
· Custard flowered mooncake·
Ice cheese chiffon formula has tried several times, but this must be the simplest and fastest ~ matcha will have more than the original flavor, and the lips and teeth are fresh ~
Material preparation:
●Qifeng cake●
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ingredient
Royalties
Egg
3 pcs
Milk
30g
corn oil
27g
Caster sugar
35g
Low gluten flour
Matcha powder
5g
●Cheese filling●
Cream cheese
75g
condensed milk
4g
Light cream
70g
Milk powder (sprinkled noodles)
3g
Matcha powder (noodles)
2g
1 / Stir in milk and corn oil until emulsified, sift in low powder and matcha powder.
2 / Stir well with egg pumping until there is no dry powder.
3 / Add the egg yolks and continue to mix well.
4 / Whisk until such a delicate and shiny state is sufficient.
5 / Egg whites are dripped into the lemon juice and whisked in three doses until the corners are small.
6 / Take one-third of the meringue and mix with matcha egg yolk paste, use a spatula to draw a z-shaped bottom and stir well, cut and mix evenly, do not stir in circles to avoid defoaming.
7 / Pour back into the remaining meringue and mix in the same way.
8 / Pour into a 6-inch chiffon mold, scrape and send a light shock into the preheated oven, bake at 150° for 45 minutes, remove the inverted buckle and let cool.
9 / Place the cream cheese in the microwave on medium heat for 1 minute until softened, add condensed milk and stir until smooth, the cream cheese can also be heated in water.
10 / Add matcha powder and light cream and whisk until thick and smooth.
11 / Qi Feng completely cooled and demoulded, cut into four parts.
12 / Cut another knife in the middle, but do not cut through.
13 / Squeeze in the finished matcha cheese filling.
14 / Mix milk powder with matcha and sift into the surface of the cake.
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