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식탁일기 table diary

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Ingredients

(A) soft flour : 100g
(A) salt : 1g
(A) baking powder : 2g
(A) Matcha powder : 6g
(A) Sugar : 50g
Egg (for matcha batter) : 1 piece
milk : 15g
(B) Cream cheese : 190g
(B) Honey : 40g
(B) Clemmon juice : 5g
Sugar (for cheese dough) : 15g
Egg (for cheese dough) : 25g
Soft flour (for cheese dough) : 20g
無塩バター : 70g

Time required

50minutes

Procedure

1) make matcha dough 00:08
Put (A) in a bowl and mix with a whisk.
Add the unsalted butter and mix by hand.
Add the egg (for matcha batter) and mix with a rubber spatula.
Add milk and mix.
Pour the matcha batter into the mold and smooth it out.
Chill in refrigerator.
2) make cheese dough 01:21
Put (B) in a bowl and mix with a whisk.
Add sugar (for cheese dough) and mix for 30 seconds.
Add eggs (for cheese dough) and mix for 30 seconds.
Add cake flour (for cheese dough) and mix for 30 seconds.
Pour it over the matcha batter from Step 1.
level it out.
3) bake 02:03
Bake 2 in the oven for 35 minutes at 180 degrees.
4) 仕上げる 02:07
3を冷ます。
型から外してラップで包む。
冷蔵庫で4時間〜一晩冷やす。
お好みの大きさに切って完成。

Point

・Preheat the oven to 180 degrees.
Remove the eggs from the refrigerator 1 hour before using.
・Spread a cooking sheet on the mold.
・Bring the cream cheese to room temperature.
・Chilling time in the refrigerator for 4 hours to overnight is not included in the required time.