RECIPE: MATCHA (& OTHER) JAPANESE CHEESECAKE
Thursday, December 10, 2015
This doesn't even deserve its own post but what the heck I shall post it anyway.
It's really the japanese cheesecake I've posted before, with matcha powder added.
You really can make this any flavour you want in this case:
Black sesame powder,
Soybean powder,
Cocoa powder...
Or if you want fruity flavours, substitute milk with equal amount of pureed fruit:
Mango,
strawberry,
blueberry...
With matcha, you'll want to dissolve it in some liquid before mixing it into the batter otherwise the matcha powder will be clumpy and not fully dissolved.
"Do I need to add extra sugar because tea = bitter flavour?" Up to you. I don't do that though.
~ Ingredients ~
With matcha, you'll want to dissolve it in some liquid before mixing it into the batter otherwise the matcha powder will be clumpy and not fully dissolved.
"Do I need to add extra sugar because tea = bitter flavour?" Up to you. I don't do that though.
~ Ingredients ~
A
250 g cream cheese
50 g butter
60 ml milk
B
5 egg yolks
20 g flour
C
3 tbsp matcha
3 tbsp cold water
D
5 egg whites
90 g sugar
~ Method ~
I
Melt A in a pot over medium heat, mix. Do not boil.
II
Remove from heat, mix in B
III
Whisk C, mix in A
IV
Beat whites until soft peaks on low, then medium
V
Add sugar in whites, beat high
VI
Fold D into batter 3 separate times
VII
Pour into parchment lined inside, foil wrapped outside spring form tin or cake ring
VIII
Bake 300 F 60 minutes
Put a sheet of aluminium foil 3/4 way through baking if the top is browning too much (when it rises too much and too close to heating element)
P/S
My baking/dessert/intense cooking hiatus is almost up (I will be back at my home kitchen soon) which means I'll have unlimited access to all my cooking stuff.
While I was away from home kitchen this happened:
An incredibly failed mille crepe
Because I didn't have a scale/measuring thingys and no extra flour to salvage the batter - I couldn't use it with my crepe machine and had to make these intensely thick layers ofcrepe pancake.
Dear readers, more recipes on the way!
50 g butter
60 ml milk
B
5 egg yolks
20 g flour
C
3 tbsp matcha
3 tbsp cold water
D
5 egg whites
90 g sugar
~ Method ~
I
Melt A in a pot over medium heat, mix. Do not boil.
II
Remove from heat, mix in B
Whisk C, mix in A
IV
Beat whites until soft peaks on low, then medium
V
Add sugar in whites, beat high
VI
Fold D into batter 3 separate times
VII
Pour into parchment lined inside, foil wrapped outside spring form tin or cake ring
VIII
Bake 300 F 60 minutes
Put a sheet of aluminium foil 3/4 way through baking if the top is browning too much (when it rises too much and too close to heating element)
P/S
My baking/dessert/intense cooking hiatus is almost up (I will be back at my home kitchen soon) which means I'll have unlimited access to all my cooking stuff.
While I was away from home kitchen this happened:
Because I didn't have a scale/measuring thingys and no extra flour to salvage the batter - I couldn't use it with my crepe machine and had to make these intensely thick layers of
Dear readers, more recipes on the way!
