好看又好吃，做法簡單、成功率高的抹茶芝士蛋糕來啦！

Hello Hello everyone, I am Happy De Tears . The matcha powder I bought finally arrived after a month. I originally wanted to make a Christmas cake with matcha powder, but Christmas was already past when I received it, but it’s okay, I wo n’t make it Christmas cake , can you make other types of matcha cakes? Because I made a chiffon cake with zebra pattern before and thought it was very beautiful , so today I came up with a whim and made a frozen cheesecake with zebra pattern. This cake has a high success rate, looks good and is delicious. I recommend you to try it too . First make a matcha sponge cake . Preheat the oven to 160 degrees. Sift the matcha powder and low-gluten flour together for later use. The egg whites should be chilled and add white vinegar and sugar. Just add the sugar all at once. Use an egg beater to beat the egg whites. At this point, lift the egg beater , there is a small hook on the egg beater head, so it’s ok, then add the egg yolk and beat evenly , use a scraper to mix the uneven place on the edge of the pot, and then put all the sieved flour Add it in and stir with a spatula. The spatula cuts in from the middle and stirs from the bottom up . Turn the pot while stirring. Finally , stir until the dry powder is completely invisible. The batter is also very uniform and fine. Don’t reduce the sugar . Quantity, reducing the amount will defoam. If you are afraid of sweetness, you can reduce the sugar in the cheese part. Then pour the batter into an eight-inch cake mold and spread oil paper on the bottom to facilitate the release of the film. Shake the mold and shake it on the table a few times to release the air inside Shake it out, put it in the middle and lower layer of the oven, bake it up and down at 160 degrees for about 25 minutes, insert a toothpick in and it will be cooked if there is no batter, then let it cool, you can wait until the mold is not hot, then remove the film first, so as to speed up the cooling of the cake After it is completely cool, slice it . You can cut it into slices, but I feel that I sliced ​​it a bit too thin. Put the cake slice on a baking tray with oiled paper, press it down directly with a six-inch mousse circle, and put it on Just remove the excess edges. Cover the surface with tin foil and set aside for later use. Then you can make a mousse paste. Soak the gelatin slices in ice water and soften the cream cheese in advance. Add fine sugar and beat with an egg beater until smooth. After smoothing, add the milk in two batches and stir evenly, because if you add it all at once, there may be particles if there is too much milk. After mixing well, put the cheese paste on the hot water, stir it a little to let it heat evenly, and then soak the soft Squeeze the gelatin dry, put it into the cheese paste, stir well until the gelatin melts, take it off the hot water and let it air for a while, then add the whipped cream , the whipped cream does not need to be sent, just pour it in, and then stir well , so that the cheese paste is ready Well, the total amount of cheese paste is about 600 grams. Weigh out 200 grams and the remaining 400 grams is one serving . Add this 200 grams of cheese paste to matcha powder to make matcha cheese paste . First fill 1-2 spoons of cheese paste Put it in the matcha powder and stir until there is no dry matcha powder, then use an egg beater Whisk so that there will be no matcha powder particles after beating, and then add the cheese paste in small portions, and stir evenly each time before adding the next time until all 200 grams of cheese paste are added. The matcha cheese paste is ready Now , put the white and green cheese paste into the piping bag , and then you can start to create. First , squeeze some white cheese paste in the middle, and then squeeze the green cheese paste in the middle . I think the white is more white and the green is less. After doing this, its layers will be more distinct . Just like this, one layer of white and one layer of green are alternately squeezed into the cheese paste. At the beginning, when the bottom layer is not fully covered, it may be caused by the deviation of hand strength. It’s a little crooked . If it’s crooked, just shake it to keep it in the middle. When squeezing the batter, hold the small opening at the bottom of the piping bag with your hands, so you can squeeze as much as you want. You must pinch it because the batter is fluid, otherwise it’s possible The cakes are all out. In fact, the success rate of this cake is quite high, but if you want to make it even and beautiful in the end, I have a few points for attention to share with you. I made three summaries. The cheese paste should not be too thick. If it is too thick, squeeze it out. After going up, it scattered on the side very slowly, and basically piled up in the middle. There are also two colors of cheese paste, try to have the same consistency. My green one is thicker, and the white one is thinner . If they are squeezed together, it will be finished. When the stirred cheese paste is thick, just heat it with hot water for a few seconds and it will be fine, so that it will be fine and not too thin. In the end , I concluded that I put this baking tray on an electronic scale and use it every time I squeeze it. The scale is called, so it looks even and nice. I squeezed 20 grams of white cheese paste, then squeezed 10 grams of green cheese paste. When I squeezed white cheese paste for the first time, I squeezed 40 grams, and then I squeezed 20 grams of white cheese paste and 10 grams of green cheese paste. This is the effect when it’s over. The circles are relatively even. Put it in the refrigerator for 4-6 hours. I put it overnight and took it out the next day . Peel off the oil paper at the bottom and put the cake directly on a place you want to put On the container, use the hot air of a hair dryer or a hot towel to heat the outermost ring of the mold, then lift up the mousse ring, and it ’s done . Yes , it looks pretty good, but I suggest that you add another step, beat the remaining cake embryo into cake crumbs , it is best to leave 50 grams when squeezing the cheese paste, heat it again with insulated water, and put it Spread the remaining cheese batter on the surface of the cake, and spread it on the sides , then spread the cake crumbs on top, a thin layer should not be too thick , use a scraper on the side, so that the surface looks flat, but after cutting There will be a surprise . How about la la la? It’s so beautiful , it’s even more delicious. The cake is soft and melts in the mouth without being greasy. The rich cheese flavor and matcha flavor spread in the mouth alternately. It’s really satisfying. Matcha lovers must try it. Finally, there is a little trick to share with you. If the surface is covered with cake crumbs , you can spray some plain water on the surface before cutting, so that after cutting, the cake crumbs will not fall down and block the patterns. That's all for today . If you like my video, you must pay attention to me . Thank you for helping me to repost, comment and like . See you in the next video. Bye