Cake with tea and cheese
By VicentaLakin
Today, we're making a tea-covered cheesecake bar, combining the unique taste of tea with the thickness of the cheese, the sweetness of the entrance, the fragrance of the skin, though charred, and the lightness of the cake and the fresh greenness, so bright as the window of the cake's heart。
Recipe Recommendations
- low-gluten flour 25 grams
- matcha powder 5 grams
- honey red bean 20 grams
- eggs of 2
- cream cheese 60 grams
- unsalted butter 30 grams
- milk 50 grams
- fine sugar 40 grams
- lemon juice 4 grams
- sweetening
- baking
- an hour
- senior
Steps for Cake with tea and cheese
1
Two eggs, pre-egg and yolk。
2
25 grams of low-banded flour, 5 grams of tea powder, mixed。
3
Put the honey beans in 20 grams。
4
It's all over the place。
5
60 grams of cream cheese, 30 grams of salt-free butter and 50 grams of milk, all insulated。
6
Sift in ready powder (honey beans to be added)。
7
Smuggle evenly and smoothly。
8
Add egg yolk two。
9
Continue to mix evenly。
10
Two eggs, four grams of lemonade, first a big fish eye。
11
40 grams of sugar, in two minutes。
12
It's been sent to the point where there's a strong little angle。
13
The rest of the bean is mixed in the yolk paste。
14
Add a third of the protein paste。
15
Flip evenly。
16
And all of it back in the protein paste。
17
Flip evenly。
18
The molds are flattened in the molds without the gas paper。
19
It's a shock。
20
The oven 150°C is preheated to the temperature and baked for 45-50 minutes。
21
Bake it out, rewind it。
22
Then strip。
23
Cut off the focals and cut them into even strips。
24
CAKE WITH TEA AND CHEESE. FINISH O
25
A unique pastry inspired by fresh tea and fine cheese。
26
The unique taste of tea, the strong taste of cheese, and its integration。
27
The corky fragrance, the sweet inside。Cake with tea and cheese Make Tips
The tea powder is of less use. You can choose better quality and taste better。