Toptube Video Search Engine

When it comes to Japanese cuisine, Basque cheesecake is one of the desserts that should never be missed. This dessert, which originated in the Basque Country of Spain, has become one of Japan's unique baked delicacies, and is often innovated with local flavors. Today, Wei introduces you a Kyoto-style matcha Basque cheesecake. This dessert is a classic recipe that combines traditional Japanese matcha and Basque cheesecake. Kyoto Uji matcha powder is carefully blended into a soft and dense In Basque cheesecake, a rich and unique taste is formed; The upper layer of the cake is the classic vanilla flavor, and the lower layer is the matcha flavor and full of rum-scented chestnuts. The unique burnt aroma of the Basque cheesecake is perfectly blended with the bitter taste of the matcha, allowing you to feel the unique taste of the fusion of Eastern and Western cultures Taste, absolute high-end taste. Next, follow our steps and let's make this matcha Basque cheesecake full of Kyoto flavor! #MatchaBasque #BasqueCheesecake #Cheesecake → Recipe serving size: 5 inches * 1 (the weight of the finished batter is about 420g) → Mold size: outer diameter 14cm, height 6cm (model SN5014) ------------------------------------------------------------------------------------ -Matcha Basque Cheesecake recipe ◎ Ingredients / raw materials: 1. Cream cheese 230g 2. light brown sugar 50g 3. Whole egg 58g (1 egg, 63~65g including shell) 4. Egg yolk 15~18g (1 piece) 5. Vanilla extract 0.8g 6. Rum Pickled Chestnuts 10pcs ★★★Link to the recipe of "Rum Chestnuts Candied" → https://youtu.be/-1OSnM0eLik ☆☆ Plain Basque Cheese Batter: a. Appropriate amount of dried vanilla seeds b. low-gluten flour 3g c. light whipping cream 55g ☆☆ Matcha Basque Cheese Batter: a. Kyoto Matcha Powder 4.5g b. light whipping cream 55g Bake at 220°C for 20~21 minutes ------------------------------------------------------------------------------------ ◎ Method / Method : 1. Cut the cream cheese into pieces in advance, let it soften naturally at room temperature; if it is not soft enough, mix it with hot water,It can accelerate the softening of cheese and facilitate operation. 2. Use an electric mixer to beat the cream cheese until the cheese has a soft texture and no lumps. (If the cheese is not really softened, it will be difficult to combine with the eggs and fresh cream in the subsequent steps, resulting in separation state, the taste of the finished product will be rough) 3. Add the light brown sugar and mix well until no sugar particles are visible. 4. The eggs must be at room temperature, beat the eggs into egg liquid, add vanilla extract and mix well. 5. Add the egg liquid to the cream cheese in batches to avoid oil-water separation, and stir until it is completely blended after each addition. After that, the next time can be added until the addition is finished. 6. Divide the cheese paste into two parts, about 165g each. 7. Add an appropriate amount of vanilla seeds to the fresh cream, then pour into the sifted low-gluten flour and stir well, then add other. Stir in a portion of the cheese paste evenly, then sieve through a strainer, and put it in a piping bag for later use. 8. Pour the fresh cream into the sifted matcha powder and stir well, then add one part of the cheese paste and stir well,Sieve and set aside. 9. Spread the baking paper inside the cake mold, press it well around it, close to the inner side of the edge, and the excess part goes down to the outside Pleated. 10. Put the candied chestnuts soaked in rum into the cake mold and arrange them in order. 11. Pour the matcha cheese batter directly, then gently squeeze the original cheese batter in the piping bag over the matcha cheese top, forming a double cheesecake style. 12. Gently shake the cake mold to make the cheese paste on the surface flat, and slightly remove the larger air bubbles. 13. Put it in a preheated oven and bake at 220°C for 20~21 minutes, the surface will turn brown and the center will.Shake state, ready to bake! 14. Don't knock it after it comes out of the oven, let it cool at room temperature, seal it with a crisper and refrigerate it until the next day. 15. After refrigerating for a day, the Basque cheesecake has a more pronounced burnt aroma, and the taste of the ingredients will be more mature and melted together, is the best way to enjoy the taste. Taste it with rum and chestnuts for a more layered experience in flavor. I hope you like this recipe too~