The last time I made bamboo charcoal soft European, there is a little bamboo charcoal powder left, it is used to make chiffon rolls, with Oreo, black and white, it is also very good- Ever since they ate their black sesame tofu cheese at a Japanese sweet shop, they have been obsessed with black sesame desserts. One bite down, the unique aroma of black sesame seeds, refreshing tofu, and sour and sweet cheese, the smooth taste of the moment of contact with the taste buds, simply can not help themselves. I remember adding black sesame seeds to the bottom of their biscuits, so the taste of black sesame seeds was very strong.
ingredient
Digestion biscuits 100g, melted unsalted butter 58g, cream cheese (soft at room temperature) 250g, lactone tofu (the most tender tofu) 265g, light cream 235g, sugar 100g, fish gelatin powder 12g, sugar-free black sesame powder 20g
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steps
1. Crush the biscuits with a food processor or put them in a plastic bag and crush them with a rolling stick, add the melted butter and mix well, then spread evenly on the bottom of the cake and compact. Refrigerate for about half an hour.
2. Cook the tofu in water for 2 minutes, drain and let cool.
3. Beat the cream cheese until soft and smooth, then add step (2) and the black sesame powder and beat well. Here you can sift through the paste to make it more delicate!
4. After light cream and granulated sugar are beaten to 70% of the hair (flowable and textured), mix into step (3) in parts 5. Fish gelatin powder and boiling water heated in water stirred to dissolve, and then added in step (4) in parts to mix well. Pour into a cake mold and refrigerate for at least 4 hours to set. Demoulding decoration.
5. Fish gelatin powder and boiling water heating through the water stirring to dissolve, and then add in step (4) in parts to mix well. Pour into a cake mold and refrigerate for at least 4 hours to set. Demoulding decoration.