It's for tea and cheese
By VicentaLakin
A new, fresh, fresh and sweet-cheese dessert. With high-quality tea powder as the lead, the scent is deep and persistent, the taste of which is natural and bitter, and the sweetness of the sweets themselves is fitting, giving the taste bud a unique layer。
Recipe Recommendations
- cream cheese 240 grams
- white granulated sugar 60 grams
- matcha powder 10 grams
- light cream 180 grams
- glutinous rice flour 100 grams
- corn starch 30 grams
- milk 180 grams
- unsalted butter 30 grams
- sweetening
- baking
- an hour
- senior
Steps for It's for tea and cheese
1
Ten grams of tea powder and 180 grams of light cream to mix。
2
It's all melted。
3
Room-temperated cream cheese, 240 grams, with 40 grams of white sugar mixed into mud。
4
The cheese paste and the tea paste are mixed into a single colour。
5
And sift down。
6
Squeeze into a membrane in a circular, evenly divided into eight。
7
Freeze 2-3 hours。
8
100 grams of rice powder, 30 grams of corn starch, 180 grams of milk and 60 grams of white sugar, mixed together to equalize all melting。
9
Large, unmelted particles were removed through a two- to three-step sift, and covered in a skin sheet。
10
The water is released for about 25-30 minutes。
11
It's good to have no plasma at the bottom。
12
Put 30 grams of salt-free butter, cut the dough and melt the butter。
13
When the noodles' thermometer is rubbed. It's about 10 minutes with your hands, until salt-free butter is fully melted. Note: Must wear gloves and rub your hands in the back。
14
The noodles were rubbed to smooth, covered with fresh film and frozen for two hours。
15
Take out the frozen noodles and split them evenly into eight。
16
The surface is covered with fine powder. Note: Precipice is the powder that slowly makes the powder smell yellow, which is the powder when it cools。
17
Spill the powder, and take a lasagna round。
18
Prepare a little bowl of noodles。
19
Pack a tea and cheese pie。
20
Then shut up。
21
It's coolable。
22
Put some tea on it。
23
I'LL FINISH THE O
24
I'LL FINISH THE O
25
I'll have a nice cup of tea and a smooth cheese
26
I'll have a nice cup of tea and a smooth cheese
27
Bite it down, rub the fragrance of tea, and just right in the sweetness of the dessert itself。
28
Bite it down, rub the fragrance of tea, and just right in the sweetness of the dessert itself。
29
With a high-quality tea powder as the main character, the scent is deep and persistent, and the taste is natural and bitter
30
With a high-quality tea powder as the main character, the scent is deep and persistent, and the taste is natural and bitter
31
Soft and flexible rice skins, a delicate and resilient sense of quality, and a cool, thin cup of tea and cheese in the inside, can be felt fresh and smooth at every mouth。
32
Soft and flexible rice skins, a delicate and resilient sense of quality, and a cool, thin cup of tea and cheese in the inside, can be felt fresh and smooth at every mouth。It's for tea and cheese Make Tips
1. Cream cheese, which needs to be brought out in advance and softened. 2. The selection of high-quality tea and cheese enhances the colour and taste of the finished product. Three, rice cake skins need to be completely covered in butter before they can be frozen and dry, ensuring a delicate and flexible taste. 4-4. Powdering is making the oak powder up to a little yellow and then the powder。