Inspired by 21cake's newly launched cool&hot frozen mousse and clam cheesecake. The official website is introduced as: "Fresh cream mousse, smooth and superimposed to the current French soft cheese cooled to 4 degrees, light salty taste, induce the original fragrance, rich in sweetness." Listening to the temptation, I can't eat it abroad, and I can eat it myself. The bottom layer is the original light cheese, the upper layer is the matcha frozen cheese, the surface is sprinkled with cashew nuts and powdered sugar, the taste is still good, the cheese is dense and the cheese is smooth, satisfying the different requirements of the cheeseless star (☆_ ☆) This section is just borrowing 21cake's creativity, non-copying works, we will not be wrong! Light cheese is still a reference to Yimi's low-powder version, and the matcha frozen cheese comes from the sunny little Superman, thank you. Mold: 8-inch square baking tray Baking temperature: 350F (170 degrees) 30 minutes, 300F (150 degrees) 60 minutes Oven position: lower floor
[I. How to make the bottom light cheese]
Preparation: 1. Mold touch pad baking paper. 2. Cream cheese, butter softens at room temperature. 3. Separate the protein egg yolk, put the protein in the refrigerator, and add the egg yolk and vanilla to the egg tart. 4. Make a pot of hot water. 5. Put a baking tray larger than 8 inches on the lower layer of the oven, inject 1-2 cm of hot water, preheat 350F (170 degrees), I usually start preheating before the egg is cleared. 6. Corn starch 1 (12.5g) plus milk 2 (25ml) is fully blended. 7. Mix 50g of white sugar with cornstarch 2 (5g).
125g of cream cheese, 40g of butter, 25ml of whipped cream, 1-50ml of milk are poured into the pot at the same time, and the heat-insulating water (about 65 degrees) is heated and melted, and stirred thoroughly with egg to fully melt into a paste-free paste.
A mixed paste of corn starch 1 (12.5 g) and milk 2 (25 ml) was added (see Preparation 6), and the mixture was quickly stirred with egg to complete fusion.
Add the egg yolk one by one and mix quickly with egg dipping until fully blended.
The finished cheese paste is removed from the hot water and allowed to cool at room temperature (or placed in cold water to cool).
Place a baking pan larger than 8 inches on the lower layer of the oven, inject 1-2 cm of hot water, and preheat 170 degrees (350F).
Remove the protein from the refrigerator, add 3-5 drops of lemon juice, add a mixture of white sugar and corn starch 2 in 3 times (prepare to work 7), use a power agitator to reach the wet foaming, that is, lift the stirring head, the protein is small The state of the hook.
Add 1/3 protein to the cheese paste, cut it with a squeegee until it is completely blended, then pour the cheese paste back into the remaining 2/3 protein paste and mix until completely blended. Defoaming.
The bubbles are shocked, and the surface bubbles are pierced with a toothpick and then lightly shaken until the surface is flat.
Put the cake paste on the lower layer of the oven. We put it in the water bath baking tray in advance, 350F (170 degrees) for 30 minutes, then reduce it to 300F (150 degrees) for 60 minutes.
After baking, take it out and press the surface. If there is no fluid inside, it is cooked or inserted with a toothpick. No cake residue on the toothpick means it is baked. Immediately demoulding can make the cake not collapse, cool it and put it back into the mold, tin foil seal, and put it in the refrigerator for one night, so that the light cheese will become firm and can support the weight of the frozen cheese.
[II. How to make the upper layer of matcha frozen cheese]
Ready to work:r1. Cream cheese softens at room temperature.r2. 10g fish gelatin powder plus 50g cold water to open the smell.r3. Soak 10g of matcha powder, 5g of white granulated sugar and a pinch of salt with 30g of warm water.
The softened 200 g cream cheese was added to 60 g of fine sugar to give a smooth, particle-free finish.
Add 100g of sour cream and mix well.rHomemade sour cream: 100g whipped cream and 15ml lemon juice, stir well, let stand for 30 minutes, become viscous.
Add the Matcha solution of Preparation 3 and mix well.
Heat 50 ml milk microwave oven, mix with fish gelatin powder solution (preparation 2), stir and melt, pour into the matcha cheese paste and mix well.
200ml fresh cream is sent to the line where the texture is still flowing, and the paste of the matcha cheese is added three times, and the mixture is evenly mixed, which is the cheese mousse solution.
Pour the Matcha cheese mousse into the light cheesecake, smooth the surface, and chill until the refrigerator is freezer (at least 4 hours, better overnight).
After refrigerating, sprinkle with cashew nuts and powdered sugar on the surface, and cut into pieces!
1. Light cheese must be refrigerated until it is firmer. It can support the weight of frozen cheese when it is pressed. It is recommended to stay overnight. 2. The upper layer of frozen cheese can also be made into other flavors. 3. Don't put more salt, just pinch it, it is said to highlight the sweetness. 4. The cashew nuts can be crushed with a rolling pin. Do not crush into a powder. The grain has the best taste. Can also be replaced with other nuts. Finally, I declare again: This paragraph is just borrowing 21cake's idea, not a restoration, don't bombard me why it is different from the original taste! Thank you for reading and support!