Happy new year! Today we have a fudgy chocolate hojicha brownie paired with matcha cheesecake topping. No need for prebaking crusts, water baths, or waiting overnight :)
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Camera: Canon 80D
Lens: Sigma Art 35mm f/1.4
Microphone: Sennheiser MKE600
Softbox: Godox Octa 47" with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: Premiere Pro CS6
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▶Ingredients:
Pan used: 8x8” (20x20cm) square
Matcha Cheesecake Topping
250g (8oz brick) cream cheese, softened
75g (1/4 cup + 3 tbsp.) white sugar
1 large egg
5g (1 tsp.) vanilla
7g (3-1/2 tsp.) matcha
pinch salt
Hojicha Brownie Batter
113g (1/2 cup) unsalted butter
170g (6 oz) chocolate of choice
50g (1/4 cup) white sugar
100g (1/2 cup) brown sugar
2 large eggs
10g (2 tsp.) vanilla extract
98g (3/4 cup) all-purpose flour
24g (4 tbsp.) hojicha, sifted
3g (1/2 tsp.) salt
15g (1 tbsp.) water
6 янв 2023
