Tea and cheese cream cake
By VicentaLakin
Bite the first bite of a soft, soft, fragrance cake, sharpened like a cloud, glittered in cheese cream hidden in the cake wrinkles, silky and sweet, fresh and sweet in the thick, and just as sweet。
Recipe Recommendations
- eggs of 4
- corn oil 45 grams
- milk 45 grams
- low-gluten flour 45 grams
- matcha powder 10 grams
- fine sugar 45 grams
- lemon juice 4 grams
- mascarpone cheese 50 grams
- light cream 100 grams
- milk powder appropriate amount
- sweetening
- baking
- several hours
- senior
Steps for Tea and cheese cream cake
1
Four eggs, separated from yolk, frozen 15 minutes in advance, and more stable proteomics。
2
Milk 45 grams and corn oil 45 grams, evenly mixed to total emulsion。
3
45 grams of low-banded flour, 10 grams of tea powder, and sifting of mixed to dry powder。
4
Four yolks. Add a mix。
5
A 15-minute freeze of four eggs with 4 grams of lemon juice (or a few drops of white vinegar) with a flat hair-stuffed bubble。
6
45 grams of sugar, in two minutes。
7
Finally, it gets to wet hair bubbles, and it's mentioned that the protein frost has a flexible, big bend shape。
8
Take a third of the protein cream, add it to the yolk paste, and mix it evenly。
9
Take another third of the protein cream, add it to the yolk paste and mix it evenly。
10
And pour it all back into the protein cream。
11
Smash it to the colours, and lift it in a leash。
12
the tarpaulin is in the oven, pouring from 30 cm high, which helps to remove the bubble。
13
Swing the tilted grill so that the paste can flow naturally。
14
Squawk 2 and remove the bubble。
15
The oven 150°C is preheated in advance and placed in about 30 minutes of roast. The colour of the surface can be followed by the placement of a tin paper in the upper layer to prevent colouring of the surface。
16
The oven will be out of the oven and the oven will be blown, the internal heat of the cake will be blown, and it will be cooled off on the dryer。
17
When the cake's warm, a sheet of oil is covered, an oven is attached, and the cake is turned over。
18
Undo the tarp。
19
Cover a sheet of oil paper, then turn over, and cover a sheet of oil paper over the surface to prevent wind drying。
20
An even cut open of eight blocks and 16 blocks along the diagonal line。
21
Grape cream 100, tea powder 4 grams, tea powder sift, and a proper amount of light cream to mix to even colour。
22
Tea sauce and the rest of the light cream, fine sugar, 35 grams, plus hair。
23
Send it to six distribution bubbles with texture。
24
Maskapen cheese, 50 grams, slashed with a razor into a smooth slide and added a break。
25
Send it to 9-10 distribution and load it in a spare bag。
26
Take a piece of cake and squeeze it in the middle。
27
Then wipe it down and cover another piece of cake。
28
The three sides were then squeezed with 5-10 grams of cream and scrape flat。
29
Three sides full of milk powder。
30
TEA AND CHEESE CREAM CAKE, FINISH O。
31
Cake soft, silky。
32
Tea fragrances and milk fragrances。
33
It's not sweet, it's cheese。
34
It's cold and cold after the freeze. It's perfect for summer。Tea and cheese cream cake Make Tips
1. The selection of high-quality tea and cheese can enhance the colour and taste of the finished product. Sealed freezes are kept for two to three days, frozen for one month, and room temperature is unfrozen and ready to eat directly. 3 If room temperature is too high to exceed 30 degrees, it is not recommended that light cream be given directly, around 20 degrees for air-conditioning to open rooms, and the bottom ice bag be released。