A new bag of Matcha has been opened, and it has to be used quickly. Matcha and cheese are also very good. The tower has two parts: the bottom layer is baked semi-ripe cheese, and the upper layer is matcha whipped cream. Together with the crispy almond sweet tart, the taste is also a novelty. Don't forget to sprinkle the gold foil, the perfect score (σ゚∀゚) σ formula from the "Cheese Ocean Fruit" has been modified to make φ7cm tower ring 6 (well, because I only have 6 towers), may be more Some cheese fillings and matcha stuffing can be baked in paper cups.
[Tapi--preparation] #1# one night in advance, prepare all the tart materials 2, soften the butter; mix the almond powder with the low-gluten flour; mix the whole egg with the egg yolk and vanilla (do not send) 3 Mix the butter, powdered sugar, and salt into a creamy color to become milky white. 4, add whole egg, egg yolk, vanilla extract, and mix well (do not need to send) 5, put the mixture of sieved almond powder and low powder into a group by hand pressing. 6, the dough is wrapped with plastic wrap, refrigerated for 6 hours, spare.
[Tapi - Baked] 1, remove the taya dough from the refrigerator, knead into a thickness of 2mm, 2, spread in the tower mold, evenly poke the hole, pad paper, put heavy stone 3, into the preheated oven 180 ° C Bake for 16 minutes until the tart is half cooked.
[Cheese Stuffing] 1. Prepare the ingredients, soften the salt-free cream, and soften the cream cheese. 2, egg yolk batter: egg yolk, corn starch, fine sugar mixed and mix well 3, fresh milk boiled with medium heat, away from the fire, slowly add thin lines into the egg yolk batter, add the side quickly stir 4, then pour back into the pot, small Stir and heat until thick (such as Caska sauce), immediately leave the fire (if this step is not good, you can heat it by water) 5, add softened salt-free cream, then add cream cheese, mix. 6, protein cream: the sugar is added to the protein three times, hit hard foaming. 7, the protein cream is added to 5 in portions, and mixed by chopping. 8, squeeze it into the semi-cooked tart, about 1/2 high 9, under a baking tray, oven 180 ° C, baked for about 12min, until the surface of the cheese stuffing slightly bulging. (Or fire at 190 ° C / 130 ° C under fire for about 14 minutes)
[Matcha Cream] 1, the gelatin tablets are cut into small pieces, and the ice water is softened. 2, whipped cream A and sugar mixed and heated to 60 ° C, add Matcha powder to mix 3, add softened gelatin tablets in 2, mix. Sit in ice water to cool. 4, at the same time hit the cream B, to 8 points. 5, until 3 is cooled to 17 ° C, add the whipped cream B6, put it into the squid bag, squeeze into the baked cheese tower, squeeze it out slightly. Spread the tea powder on the surface and add gold foil.
1, if you do not like to eat sweet, the amount of matcha cream sugar should be changed to 10g