1. The thick cheese and milk fragrance, coupled with the freshness of matcha, is not greasy at all. Come and make it with me~
2. The process of making matcha chiffon: pour corn oil and milk together, mix it evenly with a manual whisk, and fully emulsify it. This process requires whipping for 2-3 minutes.
3. Mix low-gluten flour and matcha powder and sieve twice, sieve in, and stir with egg-pick
4. Add the egg yolk and continue to mix well
5. Add the fine sugar to the egg whites in three times to beat. Add sugar for the first time when the egg whites are scattered, and for the second time when the meringue is patterned. When the whisk can be lifted, the small hooks are lifted and the small hook is lifted. The meringue is sent until the small upright hook can be pulled out by lifting the egg beater. The speed I usually use to beat the meringue is: low speed to disperse the egg whites, then high speed to finish the meringue, and finally slow speed for one minute to blow away the big bubbles in the meringue.
6. Take one-third of the whipped meringue and pour it into the egg yolk paste, mix it evenly by cutting and turning, then pour it back into the remaining two-thirds of the meringue and continue to mix evenly. Pour the mixed cake batter into a 6-inch chiffon mold, shake it lightly to eliminate big bubbles
7. Bake in the preheated oven at 160 degrees for 50 minutes. Take it out of the oven and let it cool.
8. Cream cheese is taken out in advance to soften at room temperature, add fine sugar and stir with a manual whisk until it is smooth, add yogurt in portions, and mix well
9. Gelatine tablets are soaked in cold water to soften
10. Put the milk in the microwave and heat it until it is hot. Add the soaked gelatin and stir until the gelatin is melted.
11. Pour a small amount of cheese paste into the gelatin (the amount is preferably the same as the gelatin) and mix well with a spatula
12. Pour back into the cheese batter, the state of the mixed cheese batter should be a state where there are traces with a single stroke, and it will slowly disappear.
13. Whip the whipped cream over ice water until it slides and has lines, and it will not fall down (distributed in 6.7) and mix it with the cheese paste twice.
14. The mixed cheese paste is weighed and divided into two equal parts. One part is mixed with the matcha liquid to form matcha cheese
15. The grilled chiffon is cut into a slice for the cheese base
16. Take two spoons of the same size, one spoonful of original color cheese paste, pour another spoon of matcha cheese paste on top of the original color cheese paste, repeat all the steps, and then use chopsticks to draw the lines at will
17. Put it in the refrigerator for 3 hours. When demolding, you can use a hot towel to wrap the mold around the mold or use a hair dryer. Use hot air to blow around the mold to easily demold.
18. The thick cheese milk scent, plus the freshness of matcha, is not greasy at all
19. Come and taste it
