Matcha Cheese Mini Cup Cakes

by Glutton Nonnon

5.0 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

2

For the taste of matcha, I have never liked it very much, but this does not prevent me from loving it, because of its refreshing green and green so fresh. As a dessert decoration, it is really suitable.
This time this cupcake is very mini, one bite, the filling is filled with slightly sour cheese, with the bitterness of matcha, the taste is very subtle. "

Matcha Cheese Mini Cup Cakes

1. Separate the yolk and egg whites, and put the egg whites in a clean container that is free of oil and water.

2. Pour the oil into the egg yolk, sieve the flour and matcha powder, and stir evenly. The stirred egg yolk paste is delicate, sticky, and free of particles, so that the egg yolk paste is ready.

3. Preheat the oven to 160 degrees. Add fine granulated sugar to the egg whites, beat at low speed until neutral foaming, lift up the whisk, the egg whites are upright and sharp, as shown in the picture.

4. Pour 1/3 of the meringue into the egg yolk paste, and stir evenly from bottom to top from the bottom of the bowl.

5. Pour all the batter from step 5 into the remaining meringue, and stir evenly from bottom to top from the bottom of the bowl.

6. Learn Kitchen Champagne Gold Mini 12 Cups Non-stick Muffin Cake Mould Put on the matching paper mould, pour 1/2 of the cake batter.

7. After the cream cheese heat insulation water has softened, use a spoon to scoop into the cake batter to make fillings.

8. Pour the remaining cake batter into the mold and shake out bubbles.

9. Put the mold in the middle of the oven, 150 degrees, 12 minutes.

10. When baking the cake, prepare the topping. Add fine sugar and matcha powder to the whipped cream, and whip over ice water until it can decorate the flowers, as shown in the picture.

11. After the cake is baked, let it cool and decorate with cream.

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