冰淇淋口感❗️抹茶冰豆腐蛋糕

香浓抹茶搭配嫩滑豆腐清香，
丝滑无比，冰凉清爽太适合夏季了！
以下是一个6寸圆形模具配方
蛋白部分：
蛋清2个（约60g）｜砂糖80g
蛋糕面糊部分：
嫩豆腐300g｜蛋黄2个（约40g）｜抹茶粉15g｜牛奶85g｜低筋面粉50g
蛋糕装饰：
淡奶油100g｜糖15g｜抹茶粉适量
烘烤：
预热好的烤箱180度，中下层烘烤35-40分钟。
Creamy Matcha with Smooth Tofu Aroma, Silky and Refreshing, Perfect for Summer!
Ingredients for a 6-inch round mold:
Meringue:
2 egg whites (about 60g)
80g sugar
Cake Batter:
300g silken tofu
2 egg yolks (about 40g)
15g matcha powder
85g milk
50g cake flour
Cake Decoration:
100g whipped cream
15g sugar
Appropriate amount of matcha powder
Baking:
Preheat the oven to 180°C (356°F). Bake in the middle-lower layer for 35-40 minutes.