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Cake Jalan Tiung
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Cake Jalan Tiung
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The Tiung Team baked something brand new in collaboration with @nikonekomatcha ; the Houjicha Kyoto Kek Batik! Here’s the recipe for you to try it at home! Ingredients: 100 g cream cheese. 4 teaspoons Tsubaki™ Houjicha powder. 75 g condensed milk. 200 g whipping cream (whipped). 32 pieces of Marie biscuits. Sufficient fresh milk for dipping. Macadamia nuts (optional). Crunchy dark chocolate pearls (optional). Steps: 1. Mix cream cheese using a mixer with the paddle attachment until smooth. Sift the TSUBAKI™ Houjicha powder over the cream cheese and mix until fully incorporated. Scrape the sides of the mixer bowl with spatula and mix again for one minute. 2. Add condensed milk until well mixed and fold in the whipping cream until no streaks can be seen in the mixture. Put Houjicha cream cheese mixture in a piping bag and keep refrigerated until needed. 3. Pour a small amount of fresh milk inside a bowl with a flat bottom. 4. Take one piece of the Marie biscuit and quickly dip into the fresh milk and shake off excess milk. 5. Place the dipped Marie biscuit on a small cake board or tart base (or any flat based plate where you want to serve the cake on). Take the Houjicha cream cheese mixture out from the fridge and cut a small opening at the tip of the piping bag. Pipe a thin layer of the mixture on top of the dipped Marie biscuit. 6. Repeat steps 4 & 5 until you have completed 8 layers of dipped Marie biscuits and Houjicha cream cheese mixture. You may attach a star piping nozzle and pipe the top for a more decorative finish. 7. Leave the cake to set inside the fridge overnight. This gives time for the Marie biscuit layers to absorb the moisture from the Houjicha cream cheese mixture and soften for a nicer cake finish. 8. To serve, sieve more Houjicha powder on the top layer of the cake, sprinkle macadamia nuts and crunchy pearls. #cakejalantiung #shahalam #lefooding #thebakefeed #f52grams #feedfeed #gloobyfood #uniqueeats #uniquesweets #eater #nikonekomatcha @ Cake Jalan Tiung
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