Mugwort Injeolmi Gyatto Chocolat
This is mugwort injeolmi Gyato Chocola that I made last time Basque cheesecake and left whipped cream. The original recipe is to make a cheese cake that uses butter and make it with cream cheese that's left half-heartedly. Usually, butter recipes can be replaced with cream cheese, but instead of having less fat, the texture becomes a bit thick or fluffy. The cake I'm posting today is made of cream cheese instead of butter, so it doesn't have a sour taste of cream cheese, and it's made of a cake with a thick and moist texture. It was a cake that I enjoyed even though it wasn't baked as much as I liked. Mugwort injeolmi Gyatto Chocolat. Let's make it
3 serving
Within 60 minutes
초록바람N
Ingredients
  • Cream cheese
    50g
  • Sugar
    20g
  • Eggs
    38g
  • Chocolate
    60g
  • whipped cream
    15g
  • Mugwort
    8g
  • Soft flour
    40g
  • Baking powder
    1g
  • egg
    61g
  • Sugar
    40g
  • whipped cream
    160g
  • Sugar
    13g
  • bean powder
    16g
Cooking Steps
STEP 1/15
Microwave the white chocolate two or three times to completely melt it. I'm going to melt it completely and put it in the dough at 30 to 35 degrees
STEP 2/15
Place at room temperature and gently beat the soft cream cheese in a bowl. Add sugar to this and mix well.
STEP 3/15
Add the yolks one at a time and mix thoroughly with a whisk. If you touch it, you can't touch the sugar particles.
STEP 4/15
Add the melted white chocolate maintained at 30 to 35 degrees and mix it well,
STEP 5/15
Place at room temperature, add non-cold whipped cream and mix well with a whisk
STEP 6/15
Sift mugwort powder, baking powder, and soft flour..
STEP 7/15
Mix well with a whisk.
STEP 8/15
Add meringue sugar three times to room temperature whites and make meringue with a sharp tip.Add the meringue until it's glossy and sharp.
STEP 9/15
Divide the finished meringue into the main dough twice and mix it well with a spatula to increase the volume with a large motion.
STEP 10/15
The finished dough is..
STEP 11/15
Panning a parchment pan and tidying up the top
STEP 12/15
Bake for 35 to 40 minutes in a preheated 160C oven. If you poke the skewer and it's clean, it's all cooked.
STEP 13/15
As soon as it comes out of the oven, shock it and cool it down with the pan. Then remove from the pan and cool completely in a cooling net
STEP 14/15
Make injeolmi cream and put it on the finished mugwort gyato. Add all ingredients to cold whipped cream and mix well and whip firmly with a hand mixer.
STEP 15/15
Put the finished cream on the mugwort and icing it smoothly. After hardening it for about 4 hours in the refrigerator, sift the bean powder before eating and it's done!
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