Tea-cheese mini-cake
By VicentaLakin
i've never liked the taste of tea, but that doesn't prevent me from loving it because it's so green and so fresh. it's perfect for dessert. this cupcake is very tiny, one-sip, it's filled with microcracker cheese, and it's very delicate to put on tea。
Recipe Recommendations
- eggs one
- low-gluten flour 16g
- matcha powder 2g
- vegetable oil 10g
- fine sugar 32g
- pure milk 10g
- cream cheese 30g
- decoration appropriate amount
- light cream 80g
- sweetening
- roast
- an hour
- ordinary
Steps for Tea-cheese mini-cake
1
The yolk and the protein are separated and the protein is placed in a clean, oil-free container。
2
The oil is poured into the yolk, the flour and the tea powder are sifted in, evenly mixed, and the mixed yolk is fine, sticky and non-particle, so the yolk paste is made。
3
Preheat oven, 160 degrees. Add fine sugar to the protein, low-speed ejection to neutral hair bubbles, lift an egg-beater, and have a straight, sharp angle of the protein, as shown in the figure。
4
One third of the protein cream is poured into the yolk paste, evenly from bottom to top。
5
All the paste of step 5 is poured into the remaining protein cream, evenly from the bottom to the top。
6
The 12 non-compatible marione cakes were put on a platinum and put in a half of the cake paste。
7
The cream cheese insulated water is softened, and the cake is made of spoons。
8
Put the rest of the cake in the mold and shake the bubble light。
9
Put the mold in the middle of the oven, 150 degrees, 12 minutes。
10
When you bake a cake, prepare a top decoration. Light cream is added to fine sugar and powdered tea, with iced water flowing to a flowery state, as illustrated。
11
After the cake is baked, it's cold, it's decorated with cream。