Preparation:
① Preheat the oven to 250 degrees;
② Mold pad good oil paper;
③ Prepare 50 grams of 70 degrees hot water (half of boiled water and half of normal temperature water);
The light cream into a small pot, low heat to 40 degrees
⑤ Beat the egg liquid fully first (the total amount of yolk eggs is controlled at 200g)
Matcha Basque
The picture, text and formula are all from the wild dough baking classroom. The difference between the formula and the regular packaged cream cheese is because I have to convert it myself. It is more convenient to use the kitchen.
Food Ingredients
cream cheese
350g
Fine granulated sugar
110g
Matcha powder
20 grams
corn starch
10 grams
light cream
170g
Egg yolk
Two
Eggs
3
Hot water
50g
Step
1
2
70 degree hot water is added to the screened matcha powder and mixed (do not use boiling water, it will be bitter); Then add light cream in two times, stir evenly, and make matcha cream
3
Room temperature softened cream cheese first stir smooth, add sugar and cornstarch mix, stir smooth
4
Add the room temperature egg liquid to the cream cheese paste in 4 to 5 times and mix gently to avoid mixing with air.
5
Then add the original matcha cream and mix well to make matcha cheese paste.
6
Sift the mixed matcha cheese paste, pour into the mold and bake in the oven at 240 degrees for 28 minutes.
7
After baking, put it on a drying net to cool, refrigerate overnight and enjoy it.
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