STEP 1/8
Take out all the refrigerated ingredients in advance and turn them into room temperature.
Mix cornstarch and green tea powder and let it go.
Mash cream cheese with spatula, add sugar and mix.
STEP 2/8
Add eggs and vanilla extract and mix at low speed in hand mixer.
STEP 3/8
Add Greek yogurt and mix with spatula.
STEP 4/8
Add milk and mix.
STEP 5/8
Sift the powder one more time and mix.
STEP 6/8
Mix the raw powder out of sight.
STEP 7/8
Add whipped cream, mix it, and panning.
STEP 8/8
In a 180-degree preheated oven, double-baked with hot water and bake for about an hour.
When it's done, put chopsticks in the oven door and cool it down slowly for an hour.
Take it out of the oven and when it cools completely, seal it for a refrigerated overnight.
Heat the knife in hot water, remove the water, and cut the cake.
If you wipe the knife and heat it up again and again, you can cut it clean.
I used green tea powder mixed with chlorella powder, but you can get a prettier color if you use matcha powder.
When the cake is aged for about 3 days, the taste and smell are harmonized.