Matcha cheese white chocolate scone, triple texture, foolproof recipe, even beginners can recreate it.

160g of low-gluten flour, 20g of milk powder, 4g of baking powder, 10g of matcha powder, sift to remove large particles.

Add 1g of salt and 45g of granulated sugar, and stir until well combined.

50g of unsalted butter, taken directly from the refrigerator, cut into small pieces and added in.

Gently rub with your hands into small particles of uniform size.

Whole egg liquid 25g, light cream 70g.

Use a spatula to cut and mix evenly to prevent gluten from forming.

Mix evenly and it's ready.

Gently pinch with your hands until it forms a clump.

Integrate into a rectangle.

Cut first.

Then stack them up.

Flatten it and then cut it in half, then stack it again, repeating 2-3 times is enough.

Shape into a circle, wrap with plastic wrap, and refrigerate for 1 hour.

4g of matcha powder, an appropriate amount of boiling water, add the boiling water in small portions while stirring.

Stir until the color is uniform and it becomes a paste.

75g of cream cheese softened to room temperature and 20g of granulated sugar, mixed with a spatula until smooth.

Add the matcha paste.

Mix until the color is even.

Transfer into a piping bag and set aside.

Divide the scone dough evenly into 6 portions.

Pinch into a tall, thin column shape, and make a hollow inside for later use.

Squeeze the cheese filling in, then put it in the oven.

Preheat the oven to 165℃ in advance, put it in and bake for about 20 minutes. When baking, place a sheet of aluminum foil on the top to prevent the surface from getting too burnt.

Take it out after baking and refrigerate for later use.

100 grams of white chocolate, keep some aside for decorating the surface, put the rest into a piping bag, and melt it over a hot water bath.

Squeeze the melted chocolate onto the surface.

Insert another piece of white chocolate.

Matcha cheesecake white chocolate scone, done O(∩_∩)O

Chocolate lava × slightly bitter matcha × rich cheese, the three-layered taste is amazing.

Fragrant sweetness, slight bitterness, and rich aroma unfold layer by layer in the mouth.

After refrigeration, the taste is even better; the aroma of matcha feels fresher at low temperatures, making it truly a 'summer heat-relief magic' to eat.