Chinese Food
Suitable for Matcha cake 25B baking tray
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Those who like cake but don't like cream. This cake is the most suitable way. The baking proportion is all based on Jun's tutorial. 100% successful and delicious. The main thing is that the baking time is short and the finished product is fast. I'm satisfied with those who like to have cake as breakfast every day. Ha, I'm one of them. In the past, I used to make cakes with eight inch cake molds. It took about an hour to bake each time. I'm an acute child again. I've lost all my money waiting for it. If it's the same speed every day, how could my breakfast be so human.
Cooking ingredients
Cooking Steps
Step1:Five eggs (if it's from the refrigerator, first separate the egg yolks and put them into a large bowl) and then weigh all the baking material
Step2:The part of the yolk. First break up the yolk. Add 30g white sugar and mix well. Add 40ml salad oil and milk and mix well. Sift in flour and tea powder. Mix well with the method of shoveling vegetables.
Step3:For the egg white part, turn on the eggbeater to the maximum gear. Start to beat the egg. Pour in 60 grams of sugar three times. Beat until the egg white can pull up a small sharp corner, and then it's OK
Step4:If you follow my steps, please preheat the oven first. Then divide the protein into three parts. Add one part to the egg yolk paste. Mix well by shovel
Step5:The last step is to take out the 25B baking tray, spread a piece of oil paper on it, pour in the cake paste, spread it evenly, shake two rows of bubbles on the table top, put them in the middle layer of the oven, heat up and down 170 degrees, and take 25-30 minutes.
Cooking tips:I use the Changdi 25B oven. The basic idea of this cake is to preheat it first. Heat it up and down at 170 degrees. Bake it in the middle layer for about 30 minutes. See the finished products according to the difference of each oven. There are skills in making delicious dishes.
