Matcha cheese cake bars, the unique flavor of matcha and the mellow taste of cheese are integrated into one, making it rich and sweet in the mouth.
Overview
Today I will make a matcha cheese cake bar, which combines the unique flavor of matcha with the mellow taste of cheese. It is fragrant and sweet in the mouth. Although it is slightly burnt on the outside, it is fragrant. Cut open to reveal the delicate cake texture and fresh green color, which is eye-catching, as if the cake is the window to the soul.
Tags
Ingredients
Steps
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eggs, separate the egg whites and egg yolks in advance and set aside.
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Mix 25 grams of low-gluten flour and 5 grams of matcha powder together.
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Add 20 grams of honey red beans.
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Coat with flour and set aside.
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Melt 60 grams of cream cheese, 30 grams of unsalted butter, and 50 grams of milk together.
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Sift in the prepared flour (reserve the honey red beans to be added later).
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Stir until smooth and set aside.
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Add 2 egg yolks.
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Continue to stir evenly.
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egg whites, 4 grams of lemon juice, first make large fish eye bubbles.
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grams of fine sugar, add in two portions and beat.
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Whisk until stiff peaks form.
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Add the remaining honey red beans to the egg yolk paste and mix well.
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Add 1/3 of the protein paste.
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Mix well.
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Pour it all back into the protein batter.
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Mix well.
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There is no need to line the mold with greased paper. Pour the batter into the mold and smooth it out.
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Shake twice to remove big bubbles.
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Preheat the oven to 150°C in advance and bake for 45-50 minutes.
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Take it out after baking, turn it upside down and let cool.
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Then demould.
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Cut off the burnt areas on all four sides and cut into even strips.
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Matcha cheesecake bars, completed O(∩_∩)O
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Unique pastries inspired by the freshness of matcha and the delicateness of cheese.
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The unique flavor of matcha and the mellow taste of cheese blend together.
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The crispy outer layer is fragrant and the soft and sweet inside is delicious.
