Strawberry Cheese Cake

1. Take out the eggs that have been refrigerated from the refrigerator and separate the egg whites and yolks.

2. Mix low gluten flour and matcha powder and sieve them in advance.

3. Add 13 grams of sugar to the egg yolk and stir until dissolved.

4. Add 20 grams of water and stir for about 30 seconds.

5. Add corn oil and continue stirring.

6. Stir until a delicate state is achieved, with the surface turning white. Gently stir until the egg yolk liquid at the bottom still has a darker color.

7. Sieve the powder again and add it all to the egg yolk batter.

8. Stir until the powder disappears.

9. Next, beat the egg whites and add one-third of the sugar when high-speed beating until the fish eye bubbles are formed.

10. Mix at medium speed until the protein has turned white but no sharp edges can be lifted. Add one-third of sugar.

11. Continue stirring until there is a slight sharp corner in the shape, then add the remaining one-third of the sugar and stir at low speed. Keep beating until there is a small bend.

12. First, pour one-third of the protein cream into the egg yolk batter.

13. Stir evenly.

14. Pour the mixed cake batter into the remaining protein bowl.

15. Mix evenly by cutting and flipping. Complete within 30 seconds.

16. Pour the cake batter into a baking tray lined with oil paper, scrape it evenly with a spoon, then gently shake it a few times and send it into the middle layer of the oven. Bake at 150 degrees for 25 minutes.

17. After cooling the baked Qi Feng cake, use a circular cutter to cut it into circular cake slices that are the same size as the rose mold.

18. Cut the cream cheese into small pieces.

19. Add sugar and heat over water until softened.

20. Wash the strawberries and cut them into pieces. Put them into a blender and beat them into a paste.

21. Stir the cream cheese into a paste. Add fresh milk in batches and stir.

22. Soak fish gelatin powder in clean water for 10 minutes, then heat it over water to dissolve into a liquid state.

23. Continue heating the mixed cream cheese over water to form a uniform sauce. Add fish gelatin powder liquid and mix well. Pour in brandy and mix well, let it cool and set aside.

24. Disperse animal fresh cream until 6.

25. Add the beaten fresh cream to the cream cheese.

26. This is the mixed cheese batter.

27. Take 2 tablespoons of cheese batter and pour it into strawberry jam to mix.

28. Pour the evenly mixed strawberry jam into the cheese batter and mix well.

29. This is the mixed strawberry cheese batter.

30. Pour the strawberry cheese batter into a silicone mold.

31. Cover the surface with matcha Qi Feng cake slices. Transfer to the refrigerator and freeze overnight. The next day, reverse the mold and tear it out, then refrigerate and thaw the cake in the refrigerator for consumption.

32. Finished product drawings.