Matcha crispy chocolate brownie, sweet white chocolate, milky cheese, combining the aroma of milk and tea.
Overview
Today I made matcha crispy chocolate brownie. The sweet white chocolate is blended with the fragrance of matcha, and a small amount of cream cheese is added to make it more flavorful. It combines the fragrance of milk and tea, like cake and biscuit, and has a unique taste.
Tags
Ingredients
Steps
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Cut 100 grams of white chocolate into small pieces, 40 grams of unsalted butter, and 40 grams of cream cheese, and melt them together over heat. Note: The temperature should not be too high to prevent the separation of water and oil in the chocolate.
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Melt until smooth and smooth without any particles.
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Beat 1 egg at room temperature and add in 3 times, stirring well after each time and then add the egg liquid.
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grams of white sugar, add and stir evenly.
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Sift in 8g of matcha powder, 30g of low-gluten flour, and 1g of baking powder (optional).
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Stir until the batter is smooth and even in color.
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Line the mold with oil paper in advance and pour the batter into it. Smooth out the batter and place in the oven.
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Preheat the oven to 160°C in advance and bake for about 25 minutes. Note: If you like it to be fluffy and moist, you can bake it for about 20 minutes.
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Take it out after baking, let cool and then refrigerate.
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Cut into equal pieces.
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About 100 grams of white chocolate, melted over heat.
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Add refrigerated brownie and coat with chocolate.
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The chocolate liquid cools into a crispy shell.
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Matcha crispy chocolate brownie, complete O(∩_∩)O
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The slightly bitter and fresh matcha has a unique taste, with a mellow taste like cake and biscuit
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If you like a firmer texture, just take it out of the refrigerator and eat it. If you like a smoother texture, let it warm to room temperature for about 20 minutes and eat it.
