130g of cream cheese, 60g of milk, 2 egg yolks, 2 egg whites, 20g of butter (hot water), 20g of low gluten flour, 5g of cornstarch, 1/4tsp of tartaric acid, 5g of matcha powder, 40g of sugar

Methods

1: Soften the cheese with milk (hot water)

2: Beat the egg white with tartaric acid, then add 30g of sugar to form a paste

3: Beat the cheese with milk (hot water) and then add 30g of sugar to form a paste(reserve)

3: Add the cheese and the milk to form a paste(reserve)

4: Add the cheese and the egg white with the tartaric acid, Beat the egg white with tartar powder, then add 30g of sugar to form a paste (standby)

3, beat the cheese and milk after the softening of the substitute

4, add the softened butter and the remaining 10g

5, then add the low gluten flour and cornstarch (please sift the powder once)

6, add the matcha powder

7, add 1/3 of the protein batter into the yolks. Add 1/3 of the egg white mixture into the egg yolk batter, mix lightly, then add the rest of the egg white mixture, mix lightly

8, add hot water to the baking pan to the height of 1/3 of the baking mold

9, bake for 20 minutes at 175 degrees Celsius, and then adjust to 150 degrees Celsius baking for 60 minutes (the whole time on the bottom of the fire, the penultimate last 20 minutes to adjust to a more upward and downward fire, the last 20 minutes to adjust to a more upward and downward fire, the last 20 minutes to adjust to a more upward and downward fire. Due to each force oven fire power has deviation, with a bamboo stick to try to use not wet will be completed) I hope you have fun while eating also healthy.