It's impossible to challenge everything! Very few people dare to make frozen cheese with a solid base other than a living base and silicone.This time, I used a heavy steel hexagonal cake to make tea frozen cheese, and as soon as I applied a little bit of de-moulding agent, the perfect pattern appeared before my eyes, what a surprise!

WHAT YOU NEED

Ingredients

300 grams of butter and cheese
240 grams of cream
160 grams of milk
40 grams of flour
15 grams of gelatin powder
Cake embryos: in moderation
Three eggs.
100 grams of low-fat flour
25 grams of corn oil
35 grams of milk
70 grams of fine sugar
Flour and decoration: moderate
200 grams of water
6 grams of gelatin powder
A little green.
100 grams of white chocolate

How TO MADE Fresh tea and frozen cheese

Steps 1 to 4

1. Add 1/3 of fine sugar to the whole egg.

2. Add all the fine sugar in three batches and send at medium speed.

3. The patterns that send proteins to the droplets don't go away easily.

4. Tea powder and low-fat flour are mixed, sifted into the eggs and stirred up and down until there is no dry powder.

Steps 5 to 8

5. Mix the milk and corn oil evenly, stirring in the same way until the cake paste is smooth.

6. A thin layer of butter is poured into the cake paste and lightly shaken to bubble.

7. The oven is preheated at 155 degrees, and the middle layer is heated for about 40 minutes.

8. After cooling the oven, shake it gently and remove the film easily.

Steps 9 to 12

9. Heat the milk separator, pour it into the gelatin powder, stir until the gelatin melts

10. The cream cheese is heated with water, stirred smoothly without particles, and the milk gelatin mixture is added to the cream cheese and stirred evenly.

11. Light cream powder with sugar to 6 ⁇ 7 g.

12. Gradually add the light cream to the cream cheese and stir until smooth.

Steps 13 to 16

13. The tea cake embryo is divided into 3 pieces

14. Cut the edges of the cake.

15. A thin layer of Wilton bar sugar remover on the inside of the mold, poured into 1/3 of the cheese liquid

16. Put it in a slice of tea cake, press it gently, then put it in the refrigerator and freeze it for an hour.

Steps 17 to 20

17. Add 1/3 of the cheese paste, put it in a slice of tea cake, refrigerate for an hour.

18. Pour into the remaining cheese paste, flatten, lightly shake and refrigerate for more than 2 hours.

19. Cheesecake unmoulding: blow the electric fan around the mold and the bottom for a few seconds, hold it upside down on the edge of the table and tap it gently for a few seconds until the cheesecake comes off on its own, remember to take the cake off.

20. 200 grams of hot water is poured into 6 grams of gelatin powder and sugar, mixed until the gelatin powder melts into a small drop of green pigment, mixed evenly and settled until there is no foam

Steps 21 to 24

21. Spread the green flour on the cheesecake for half an hour in the refrigerator.

22. The white chocolate is separated from the water by melting a small drop of green dye, mixed and poured into a plate, refrigerated for a while, and scraped off with an iron spoon.

23. The green chocolate chips are placed around the bottom of the cake to decorate, the wrinkled paper makes a small flower, and the edges are painted with green pigment.

24. It's fresh!

25. A cake especially suitable for summer!