It has been more than a month since I photographed it, and if I don't write it down, I will forget the recipe and experience when I made it. Hurry up and code into words.
Recipe: Cream cheese 125 g, milk 50 g, cream 50 g, sugar 40 g, egg yolk 40 g, egg white 60 g, lemon juice a few drops, low flour 20 g, matcha powder 10 g
1, cream cheese softened at room temperature, to be soft Oh, whisk for 1 minute;
2, add milk and cream (put at room temperature before using)
3. Stir at the lowest speed for 1 minute, and beat at medium speed for about 2 minutes;
4, beat until the cheese paste is delicate and particleless, (there are a small number of particles is also OK, too many words can not, continue to beat ~)
5、 Add the egg yolks twice and stir well;
6. Stir evenly;
7. Sift in low powder and matcha powder;
8. Stir evenly at low speed;
9. Replace it with a scraper and stir evenly;
10: Add a few drops of lemon juice to the egg white
11、 Beat the egg whites until coarsely soaked, add half of the sugar;
12, when the egg white is beaten until the delicate foam, add the remaining sugar;
13. Hit the state as shown below, delicate sagging, wet foaming state.
14, take 1/2 of the meringue into the matcha cheese paste and mix well;
15, then pour all the cheese in the cheese bowl into the remaining mering cream and stir well;
16: Mix well as shown in the following figure, delicate and smooth.
17, 6 inch solid mold brush with a layer of oil
18. Put baking paper on the mat;
19、Pour in the batter;
20. Tap the mold a few times.
21: Place in a preheated oven and place in a deep baking dish filled with water, at 140 degrees, heat up and down for 60 minutes.
22. Bake well.
23. Let cool.
To be honest, I don't think it's as good as the original taste. 😂～～～
Other Cheesecakes:
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