Matcha cream cheese sandwich cake

Matcha cream cheese sandwich cake

Introduction:

"It's rare for children to refuse cream chocolate. Every time they make a cake, as long as they add Cream Cheese Chocolate, their son is super fond of it. When he looks satisfied with it, he will feel happy."

Production steps:

Step 1: separate the egg yolk protein and put it into different beating basins (the protein basin must be oil-free and water-free). Add 20g fine granulated sugar into the yolk basin, beat with a manual beater until the sugar dissolves, add salad oil and milk, beat until the oil and water are mixed, sift the low gluten flour and Matcha powder into the beaten egg yolk liquid, and continue to beat evenly

Step 2: add lemon juice into the albumen bowl (if there is no need to add it), beat it with electric egg beater until it is thick, then add 40g fine sugar in several times to beat it until it is hard and foamy, then dig a large spoon of the beaten albumen cream into the bowl of egg yolk paste with a rubber scraper, and stir well

Step 3: after mixing, pour into the basin of protein cream, and continue to mix well

Step 4: pour it into the mold, drop it lightly on the table and shake out big bubbles. (there's no small mold. It's made of mousse ring and tin foil. It's 16 * 16 cm in size. If it's not easy to fall, it doesn't fall.) put it in the middle of the oven and put it on 160 ℃ for 30 minutes

Step 5: after baking, take out the button and cool it

Step 6: soften gilding tablets with water bubble

Step 7: cut the cheese into small pieces to soften, add 10g sugar and beat with electric beater until smooth

Step 8: take out the soft gelatin slices, add cold water, and melt them in a bowl of hot water

Step 9: pour the melted gilding solution into the beaten cheese

Step 10: 150 grams of cream, 20 grams of sugar, beat until the texture is obvious, then add it to the cheese, mix well, and the sandwich filling is ready

Step 11: cut the cooled cake into slices with a cake knife (I didn't break the cake paste, so there are obvious bubbles)

Step 12: put a layer of cake slices into the mold, add a layer of sandwich stuffing and a layer of cake slices, put them in the refrigerator for three or four hours, then cut them into pieces

Materials required:

Low gluten flour: 60g

Milk: 30g

Eggs: 3

Salad oil: 30g

Fine granulated sugar: 90g

Cheese: 100g

Light cream: 150g

Matcha powder: 10g

Gilding tablets: 2 tablets

Cold boiled water: 10ml

Baking powder: 2G

Lemon juice: 4 drops

Note: 1, I use this small mold, if for the convenience of cutting, you can directly use the baking tray, pay attention to adjust the time; 2, the size of the sandwich can also be cut according to your own needs.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet