パウンドケーキ（ホットケーキミックスのパウンドケーキ）｜ホッとケーキさん。さんのレシピ書き起こし
ホッとケーキさん。 Time required : 70minutes
Matcha Cheesecake ｜ Recipe Blog's Recipe Transcription
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Ingredients
- Biscuit : 70g
- Drawn butter : 40g
- Cream cheese : 200g
- Fresh cream : 50cc
- Egg (L) : 2 pieces
- Johakuto : 80g (40g and 40g)
- Matcha powder and cake flour : 20g in total
Time required
80minutes
Procedure
-
1)
Make the groundwork
00:03
Put the biscuits in a bag and crush them with a rolling pin. Add melted butter, mix well and leave on the bottom of the mold.
-
2)
Make meringue
00:14
Put egg whites in a bowl and whisk. After bubbling lightly, add 40g of white sugar in two portions to make a meringue with firm horns.
-
3)
Sift the flour
00:26
Sift the cake flour and matcha powder.
-
4)
Make the dough
00:31
In a separate bowl, add cream cheese and mix with a spatula until tender. In addition, add fresh cream, egg yolk, remaining 40 g of white sugar, matcha and cake flour in that order, and mix thoroughly with a whipper each time.
-
5)
Mix the dough
00:47
Add meringue to the matcha dough and mix by cutting with a spatula.
-
6)
bake in an oven
00:52
Pour into a mold, let it flatten, and bake in an oven at 160 degrees for about 50 minutes.
Point
・ Remove the cream cheese from the refrigerator.
・ Mix matcha and cake flour and sift twice.
・ Preheat the oven to 160 degrees in advance.
・ When mixing the meringue, adjust the texture at a low speed toward the end to make a beautiful meringue.
・ When it is baked, drop it from a height of 20 cm, put it on a net, and when it gets enough heat to touch, put it in a plastic bag and let it cool for 3 to 4 hours or more.
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