Matcha Cheesecake
Ingredients: low-gluten flour
Recipe Recommendations
- cream cheese appropriate amount
- butter 100g
- milk 150g
- matcha powder 6g
- low-gluten flour 20g
- egg yolk two
- protein three
- fine sugar 105g
- milk fragrance
- baking
- an hour
- simple
Steps for Matcha Cheesecake
1
. Melt the ingredients cream cheese, butter, and milk over water and stir well.
2
Sift matcha powder, corn flour, and low-gluten flour into the cheese paste.
3
Add egg yolks and 35g of fine granulated sugar.
4
Add 70g of fine granulated sugar to the egg white powder three times and beat until firm and frothy.
5
Stir the beaten egg whites into the cheese batter in portions.
6
Pour the batter into the mold. I used a 6-inch round mold and a small baking bowl. I obviously didn't mix it evenly and was lazy in a hurry.
7
Preheat the oven to 150 degrees, bake with hot water for 30 minutes, turn off the heat and continue baking for 30 minutes.