Green Tea Cold Cake
Ingredients
-200 g of digestive biscuits or maria biscuits
-80 g melted butter
-300 g of cream cheese
-200 ml of foaming cream
-100 g of sugar
-2 tablespoons green tea powder (matcha)
-6 g tasteless gelatin (1 pack)
-50 ml water to hydrate the gelatin
Production instructions
1. Crush the cookies and mix them with the butter. Press into the bottom of the spring mould pan. Place in the refrigerator while making the filling.
2. Mix gelatin with water and gently heat until dissolved. Cool slightly.
3. Beat the cream until it is firm.
4. In a separate bowl, combine the cream cheese, sugar and green tea powder until well combined.
5. Add the dissolved gelatin and stir well.
6. Add whipped cream in a surrounding way.
7. Pour the mixture into the bottom layer of the biscuits and smooth the surface.
8. Chill in the refrigerator for at least 4 hours until firm.
Strawberry Crisp Cheesecake
Ingredients
-2 cups crushed vanilla wafer cookies
-1/2 cup chopped walnuts
-1/2 cup unsalted butter, melted
-24 oz cream cheese, softened
-1 cup granulated sugar
-1 teaspoon vanilla extract
-4 eggs
-1 cup sour cream
-1/4 cup all-purpose flour
-1 cup preserved strawberry fruit
-Fresh strawberries for decoration
Preparation method
1. Preheat oven to 325 ° F (165 °C). Grease a 9 inch pan.
2. Combine the crushed vanilla wafer cookies, crushed walnuts and melted butter in a bowl. Press into bottom of prepared pan.
3. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add the eggs one by one, beating well after each addition.
4. Add sour cream and flour and stir well. Pour half of the batter onto the crust.
5. Heat strawberry candied fruit in the microwave and wrap half of it on the dough. Repeat with the remaining dough and preserves.
6. Bake for 55-60 minutes until the center is mostly set. Once completely cooled, refrigerate in the fridge for at least 4 hours.
7. Garnish with fresh strawberries before serving.
🍓 Strawberry Cheesecake Rolls The Spiral Treats You Can’t Put Down!
📋 Ingredients:
Cake
-¾ cup of medium gluten flour 🌾
-1 tsp baking powder 🧁
-¼ teaspoon salt 🧂
-4 large eggs 🥚
-¾ Cup Sugar
-1 teaspoon vanilla extract 🍨
-2 tablespoons of milk 🥛
-Rock candy (for sprinkling on cloth) ✨
Cheesecake filling
-225 g cream cheese (Philadelphia cheese), room temperature.
-¼ cup rock sugar
-1 teaspoon vanilla extract
-1 cup whipped cream (whipped cream or whipped cream type) 🍦 1 cup vanilla extract
Strawberry layer
-1 ½ cups fresh strawberries, chopped 🍓
-2 tablespoons sugar (optional, if strawberries aren’t too sweet).
📝 Preparation:
1. Preheat and prepare the baking sheet:
The oven temperature is 175 °C (350 ° F). Grease and line a 25 × 38 cm jelly roll baking sheet with baking sheet.
2. Prepare the cake batter:
Mix together the flour, baking powder, and salt.
In a separate bowl, beat the eggs with the sugar for 5 to 7 minutes, until the yolks are light and thick. Add vanilla and milk.
Add the dry ingredients in a folded fashion.
3. Baking
Pour the mixture into the molds and flatten. Bake for 10-12 minutes until the cake springs back on touch.
4. Roll up the cake:
Place the cake on a clean cloth lined with rock sugar. Remove the cake paper and roll it from the short side while it’s hot. Cool completely.
5. Cheesecake filling
Cream the cream cheese, rock sugar, and vanilla. Gently add the whipped cream.
6. Assembly:
Spread out the cooled sponge cake. Spread with cheesecake filling and sprinkle chopped strawberries on top.
Roll it up again carefully (no cloth!).
7. Eat after refrigeration:
Wrap in plastic wrap and chill in the fridge for 1-2 hours. Sprinkle rock sugar or strawberry jam on top when served.
✨ That’s it! A wonderful dessert of cheesecake flavor and fresh strawberries, perfect to share and make your taste buds fall in love. 🍓 💘
[Warm reminder]
When making Western-style pastries, commonly used cups and tablespoon/teaspoon are standard units of capacity, which are mainly used to measure the volume of ingredients, rather than directly expressing weight. To convert these capacities into grams (g), it needs to be calculated based on the density of the specific ingredient, because the weight of different ingredients varies greatly.
Here are the approximate weights of some common ingredients for reference:
Cup Weight Conversion
1 cup = about 240 milliliters (mL), but the grams depend on the ingredients:
all-purpose flour: 1 cup ≈ 120-130 g (depending on the degree of compaction)
granulated sugar: 1 cup ≈ 200 g
brown sugar: 1 cup ≈ 220 g (lightly pressed)
butter: 1 cup ≈ 227 g
milk: 1 cup ≈ 240 g
water: 1 cup ≈ 240 g
Spoon weight conversion
1 tablespoon (tablespoon, tbsp) = 15 ml
Flour: 1 tablespoon ≈ 8-10 g
White sugar: 1 tablespoon ≈ 12.5 g
Cream: 1 tablespoon ≈ 14 g
Water: 1 tablespoon ≈ 15 g
1 teaspoon (teaspoon, tsp) = 5 ml
Flour: 1 teaspoon ≈ 3-4 g
White sugar: 1 teaspoon ≈ 4 g
Salt: 1 teaspoon ≈ 6 g
vanilla extract: 1 teaspoon ≈ 5 g
Notes
Status of ingredients: For example, whether the flour is sifted and whether the sugar is compacted will affect the weight.
Precise measurement: If the recipe calls for precision, it is recommended to use an electronic scale to weigh directly, rather than relying entirely on cups or spoons.
Regional differences: This refers to the standard cup (240 mL) commonly used in the United States, other regions (such as Australia, 1 cup = 250 mL) may vary slightly.
