I have always liked to eat soufflé, because soufflé is simple, and the decoration is still very beautiful, but seeing most of the soufflé, the appearance is the same, and I like to be innovative, so today I used cream cheese and matcha tea to make a matcha cheese version of soufflé. This time I used kiri cheese, and it is said that a certain chain brand Has a semi-cooked cheese made of kiri cream cheese.
Kiri is an original imported cheese from France, is an immature full-fat cheese, the color is naturally milky, the texture is light, the milk flavor is thick, the taste is lighter, very suitable for making soufflé cakes, cream cheese gargles, light/heavy cheesecakes, cheesecakes and so on. The matcha-flavored soufflé I made today adds a fresh texture to this soufflé because of the addition of matcha.
Matcha is good, but many people buy fakes, so the taste and color will be a lot worse, especially for baking matcha powder and drinks are different, do drinks even have a three-in-one matcha powder, is the preparation of matcha powder, not pure matcha powder, so it is recommended that you buy pure matcha powder, there is a penny a penny, too cheap matcha powder is also marked with Japanese products, or cautious purchase as well. However, now many domestic brands of matcha powder are also good, the price is also cheap, you can try it.
This soufflé matcha cheese cake, the taste is close to the good Lilly semi-cooked cheese, but the method is very simple, as long as there is a mold to make cupcakes can be made, so want to eat semi-cooked cheese and afraid of trouble, with this soufflé can also be relieved. And the top of the small cake can be decorated at will, so that you can change a variety of styles, used to set up a dessert table according to the scene, and come to a romantic afternoon tea, which is a good choice.
【Soufflé Matcha Cheese Cake】
Ingredients: kiri cream cheese 90 g Matcha powder 4 g Corn starch 5 g Milk 20 g Light cream 50 g Egg yolk 2 egg yolks with caster sugar 20 g egg white 1 egg white with caster sugar 20 g
How to make: First put the cream cheese in water or put it in the microwave for 30 seconds, heat until Microsoft breaks it up with a rubber spatula, add the matcha powder and cornstarch mixed in advance, and mix well with a rubber spatula. Then add a small amount of milk in parts, mix it evenly with a rubber spatula, and then add a small amount of light cream in parts, mix it evenly with a rubber spatula, and do not beat the light cream.
Egg yolk plus fine sugar with an electric whisk, high-speed hair into a white egg yolk paste; egg white plus fine sugar with an electric whisk, low speed to the degree of large curved hook, do not overwhelm; egg yolk paste add matcha paste, use a rubber scraper J to mix evenly, and then add the meringue three times, use a rubber scraper J to mix evenly.
Put the cupcake tray in the cake mold in advance, pour the batter into the paper cup, and pour 8-9 points full. Prepare a deeper baking pan, pour hot water to pay attention to the amount of water, and finally the height should not exceed the cake mold put in, the oven is preheated in advance on the upper and lower heat 160 degrees, put the cake mold into the baking pan with water, bake with the upper and lower fire 140 degrees water bath method, the cake mold I use is tilted, baked for 20 minutes, if you use the vertical mold, you can bake for 2-4 minutes, bake well and then let it cool and remove the mold to eat.
Tip: If there is no cupcake tray, you can replace it with silicone oil paper, cut it in advance and put it in the mold. The baking tray for the water bath must be preheated in advance, otherwise the cake paste will defoam if it waits too long. This formula is the least amount, you can produce 6 soufflés at a time, so if you want to do more, the amount of formula can be doubled.
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