Ingredients 1

Low-flour 68g; 4 eggs; 30g+60g sugar; 36g salad oil; 36g lukewarm milk

Practice

Separate egg yolks and egg whites, beat egg yolks + 20g sugar until white, add oil and lukewarm milk, mix well, sift in the low-flour, mix well and stand by

Take a small amount of whipped egg whites, add a few drops of white vinegar and 40g sugar and beat until stiff peaks. Add a few drops of white vinegar to the egg whites, and 40g of sugar until stiff peaks

Take a small amount of whipped egg white and egg yolk paste mix well and pour into the egg white paste, cut and mix evenly

Take the appropriate amount and pour into the 8-inch molds, the height of about 2cm or so, and the rest of the batter poured into the 6-inch molds 5, the oven at 150 degrees Celsius, 8-inch that bake for 20mins, 6 inches of 35 ~ 40mins, take out! inverted to cool

6 inch slices of 6, orange peeled one slice peeled, diced, sliced strawberries, sliced almonds baked in the oven for a while on the color and then removed and cooled

Take the 8-inch slices of the cake, smeared with buttercream, spread the orange, and then smeared with buttercream, with a piece of 6-inch paved, and then smeared with buttercream; and then spread with the sliced strawberries, smeared with buttercream, and so on

Finally, scrape the cream all over the cake, and decorate it. Cake, decorated

Matcha Sake Frozen Cheesecake

Information

Japanese sake 10 ml; cream cheese 60 g; 250 ml of light cream; 20 g of matcha tea; 20 ml of milk; 30 g of sugar; 10 g of fish film; 100 g of digestive cookies; 40 g of butter

Method

Put the cookies into a plastic bag and crush them with a rolling pin. Melt the butter and mix well with the cookie crumbs, then spread into the bottom of a mold and press down firmly. Place in the freezer and set aside

Soak the fish glue flakes in ice water to soften them, then heat them under water to melt them into a fish glue solution. Set aside

Matcha powder is mixed with milk and sake.

Whip the cream cheese. First, beat the cheese slightly, then add granulated sugar and whip again until the cream cheese becomes milky and almost creamy

Add the blended matcha tea to the whipped cheese and mix well

Pour in the light cream and continue to whip until the cheese paste is slightly thickened (keep it fluid)

Take some of the cheese paste and mix it with the fish gelatin solution well, and then mix the mixed fish gelatin solution of the Then mix most of the cheese paste with the fish glue solution

Pour the finished cheese paste into the mold, then gently shake the grater to level the surface, and put it in the freezer for about 2 hours. When you touch the surface of the cake, it is soft and elastic, then you can take it out.

Use the electric blow dryer to blow around the mold, and release the mold to decorate.