Tea cheese brownies
By VicentaLakin
Summer's coming. A cheesecake with tea and a little fresh air for Summer
Recipe Recommendations
- low-gluten flour 60 grams
- baking powder 2 grams
- cocoa powder 20 grams
- butter 60 grams
- eggs of 2
- white granulated sugar 60 grams
- cream cheese 240 grams
- yogurt 80 grams
- light cream 150 grams
- fine sugar 50 grams
- matcha powder 8 grams
- salt 0.5 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Tea cheese brownies
1
Brownie cake first: low-banded flour, powdered flour and salt mix evenly。
2
The butter is placed in a small basin in which thermal water melts, adding cocoa powder and mixing it to the slide。
3
It was then placed in 60 grams of white sugar and then in two eggs, and continued to be evenly smoothed。
4
Sift in mixed low powders, evenly mixed into non-particle-free flow paste。
5
In the 8-inch cake model, a few strokes, bubbles, preheated ovens at 170°C, 20-25 minutes of cooking。
6
A tea cheese cake is then prepared: sugar is added to the cream cheese, the cream cheese is evened with a razor (without a visible mass), and the cream cheese is swiped with an eggbeater。
7
Add yoghurt evenly。
8
The eggs were added twice, the first was evenly mixed and the second was added。
9
Put tea powder into light cream, mix it evenly and then hit 50-60%, in a semi-floating state, and then mix it with cheese, so that the tea and cheese cakes are done。
10
This is when the baked brownies are taken out, with no need to cool them down, and they are thrown straight into the mold, with a few punches, and a bubble, into the middle of the oven, with a fire of 160°C for 45 minutes。
11
The finished product will be available in the freezer in a few hours。