Matcha Heavy Cheese
1.
Wrap the bottom of the mousse ring with tin foil. Because there is a layer of digestive cake at the bottom, if your tin foil is not too thick, wrap it in two layers.
2.
Roll out the digestive cake and add it to the melted butter. Stir well.
3.
Place the stirred digestive cake in the mousse ring and compact the digestive cake with a spoon. Put it in the refrigerator for one hour.
4.
After the cream cheese has softened in water, add sugar.
5.
Beat smoothly with a whisk.
6.
Add the eggs in portions and beat them smoothly.
7.
Add softened butter, it must be softened. It is best to be muddy.
8.
Rinse the matcha powder with hot water and stir until there are no particles.
9.
Pour the stirred matcha paste into the cheese paste. Sift in cornstarch. Stir well.
10.
Add yogurt and whipped cream and mix well. Pour into the mold.
11.
Oven at 175 degrees, 35 to 45 minutes. No water bath! No water bath! If your oven is relatively low. Decrease the temperature by 10 degrees.
12.
Don't demould after baking! Don't demould! Don't demould! Place it to cool, wrap it in plastic wrap, put it in the refrigerator for more than 4 hours, and then sift the matcha powder. You can eat it.
13.
Iron the knife while cutting. It is best to be eaten within 7 days of sealed and frozen storage, and within 3 days of sealed refrigeration.
Tips:
1. Matcha powder is very absorbent, so there must be no particles when stirring.
2. The butter put in the cheese paste must be softened. Very soft kind.
3. The thickness of the biscuits can be increased or decreased as you like.
