Methods recommended:

Raw materials:

cream cheese (cream cheese) 150g/butter (butter) 100g/milk 150g, matcha powder 6g/cornstarch 20g/low-flour 15g, egg yolks 40g (about 2)/ 35g of granulated sugar, egg white 120 (about 3) / 70g of granulated sugar.

Steps:

1, the ingredientscream cheese150g/butter 100g/milk150g over water to heat and melt, stir well;

2, the ingredients matcha powder 6g/cornstarch 20g/low flour 15g sieve into the cheese paste, then add the egg yolks and 35g of fine powder 15g. Then add egg yolks and 35g granulated sugar;

3, egg white with sugar beaten to wet foams, mixed into the cheese batter in batches;

4, pour the batter into the model, preheated oven 150 degrees, hot water baking 30 bells, turn off the upper heat and continue baking for 30 minutes.