How to make simple and delicious crispy green tea cream cheese cake at home

Cream cake with soft golden crust and smooth, sweet, creamy filling has always been loved by sweets. Besides the traditional cream puff cake, the various variations of this cake are also very popular, such as the crispy green tea cream puff that Bach Khoa Xanh is about to introduce to you in today’s article. .

Prepare
60 Minutes Processing
50 Minutes For
3-4 people

Ingredients for making crispy green tea cream cheese cake

• 115g all-purpose flour
• 6g matcha powder
• 20g cornstarch
• 100g unsalted butter
• 220ml fresh milk without sugar
• 4 chicken eggs
• Spices: Sugar, Salt
• Tools: Food wrap, pots, pans, brasses, bowls, stirrups, spatulas, spoons,…

Good tip
– How to choose to buy matcha powder: You should choose to buy matcha powder of a reputable brand, with a clear origin and expiry date. Quality matcha powder is usually very smooth, free of impurities, has a jade green color and a characteristic light aroma of green tea.
– How to choose to buy fresh and clean chicken eggs: You should buy chicken eggs with a slightly rough shell, rough, no black spots or unusual color streaks, no cracks, no strange smell. When shaking eggs in the ear, you should choose the ones that do not hear or have very little sound.

How to make crispy green tea cream puff

Step 1Make the crust crispy

First, you put 3g of matcha powder and 50g of all-purpose flour into a bowl, use a fork to mix the two powders together. Next, take out 40g of unsalted butter and let it soften at room temperature, then put the softened butter in a bowl, add 50g of sugar , use a spatula to mix the butter and sugar evenly.

You put the flour mixture into the bowl of butter, use a spatula to mix until the flour and butter are evenly combined into a smooth, beautiful green color.

Mix the dough for a crispy crust

The dough has been mixed, you put it on a flat surface, cover with parchment paper and then use a rolling pin to roll it into a medium thin layer. You take out the stencils, use the round mold to press down on the dough to create each circle and then use the tip of the knife to separate the circles . Finally, you cover the cake with wax paper and put it in the refrigerator for 30 to 60 minutes to finish.

Shaping a crispy crust

Step 2Making a cake crust

You put the pan on the stove, pour in 120ml of filtered water, add 60g of unsalted butter, 3g of sugar and half a teaspoon of salt, cook and stir until the butter, sugar and salt mixture dissolves.

Then, sift 65g of all-purpose flour into the pan, continue to cook and stir until the mixture thickens into a smooth, elastic mass. Finally, add 2 eggs in turn, stir until the mixture is soft, slightly thickened, then turn off the heat.

Cook the dough for the pastry shell

You line a layer of parchment paper on the tray, put the mixed cake dough into the ice cream bag, mold on the tray each piece of cake with a relatively equal size, the number of cake shells corresponds to the number of crispy shells that you have made. At this step, the top of the cake may be a bit pointed, you should wet your finger and then gently press it.

Shaping the cake shell

Step 3Bake the cake

First, you take out the crispy crust from the refrigerator, put it on the surface of the banh chung, and then bring the cake tray to bake at 220 degrees Celsius for 10 to 15 minutes. Then, you reduce the oven temperature to 170 degrees Celsius and continue to bake for 15 to 20 minutes until the cake is cooked.

Bake the cake

Step 4Make green tea ice cream

First, you put 220ml of unsweetened fresh milk into the pan and continue to boil until the milk is rolling, then turn off the heat.

You separate 2 egg yolks into a bowl or bowl, add 40g of sugar and then use a whisk to beat the mixture up. Next, sift 20g of cornstarch and 3g of matcha powder into the egg bowl, stirring until the flour and egg are mixed together. You continue to pour warm milk into the egg mixture and continue to stir well.

Note: Do not add all the milk at once because it will make the eggs overcooked and the filling will not be smooth. Instead, pour slowly!

Mix green tea ice cream

While the mixture is still a little hot due to the milk, you filter it through a sieve to make the filling even smoother. You pour the filtered mixture into the pot, cook with the lowest heat and continuously use a spatula to stir and scrape the mixture in the pot until it thickens, then turn off the heat. After turning off the heat, continue to stir the cream mixture until it is smooth and silky.

So the green tea ice cream filling is complete. Cover with cling film and wait for the filling to cool!

Note: Apply the wrapper close to the face of the cream to prevent the filling from drying out.

Cook green tea ice cream mixture

Step 5Pumpkin filling

After the green tea ice cream has cooled, put the filling into the ice cream bag. Next, use a knife to horizontally split the baked crust in two and inject the prepared cream filling in the center. You cover the crispy shell and you’re done.

Note: You should separate the cake at the intersection between the crust and the crispy crust.

Pumped with green tea ice cream

Finished product

The crispy green tea cream puff with the fresh scent of green tea is ready. You can sprinkle some matcha powder on top to make the cake look even more attractive!

With a crispy crust on top, a soft and sweet bottom crust combined with a greasy green tea-scented filling, this creamy custard tart will be a great snack for those who love sweets!

Crispy shell green tea cream puff

After a busy time in the kitchen, you can enjoy the green tea cream puffs that are both crispy and soft, fragrant and sweet. Although the process is quite time consuming, but the results are worth it, right?! GREEN Bach Khoa wishes you success and deliciousness.

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