A touch of green in summer. A mouthful of fragrance, a bite of sweet and sour.
by Bing Ma Kitchen 【Douguo Food Official Certified Master】
Cream cheese 120g
Low gluten flour 80g
2 eggs
Milk 80g
Matcha powder 10g
Sugar 40g
Butter 20 g
1: Heat and melt the cream cheese in milk.
2. Stir without particles, cool and set aside
3. Separate the eggs.
4: Add the egg white powder to the shape of the spire.
5: Add butter to the cooled cheese liquid, sift in matcha powder, low flour and stir well.
6: Then stir well with the beaten egg whites and add a little cranberry.
7, pour into the paper cup, pad the egg tart mold (forgot to take a picture), pour water into the baking dish, heat 100 degrees, heat 150 degrees, about 20 minutes can be (to the performance of each person's oven), sprinkle a little cranberry in 5 minutes in the middle.
8, a mouthful of fragrance, a bite of sweet and sour.
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