Chinese Food
Cherry Blossom Matcha cake
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Since I started to learn how to make Cupcake's formula, I have tried my best to integrate my understanding of food into the formula. I have tried my best to reflect different works with suitable ingredients and proportions, so that each of them can have a distinct personality. There are so many Cupcake recipes with Matcha flavor. I want to have my own breakthrough and experience. Let me first think of not using the whole egg in the recipe, but only using the fresher protein. The cake with Matcha flavor has one feature, that is, it must be more sweet to better match the plant flavor of high-quality Matcha. I chose condensed milk. Fine sugar is also indispensable. It has its own sweet It can also help to beat butter. As for Matcha, I always choose Bailian, a small hill garden in Yuzhi County, Japan. It is the most cost-effective one I have ever used. Make Matcha food. High quality Matcha must be necessary. Otherwise, it will be in the color and flavor of food
Cooking ingredients
Cooking Steps
Step1:Beat butter with electric beater at medium speed until it turns white, about 2 minute
Step2:Add condensed milk and sugar. Continue beating until smooth. Take about 3 minutes
Step3:Add the protein in two times. Beat the butter to absorb the protein each time, and then add another time. After full absorption, continue to beat for about 3 minutes
Step4:Sift in low powder, Matcha powder, baking powder and salt, cut and mix evenly into the mould
Step5:Oven preheat 180 degree
Step6:It's 175 degrees. It's about 20 minutes in the middle and lower layers of the oven.
Cooking tips:Frosting mascarpone 200. There are skills in making some delicious dishes, such as sugar 60 and salted cherry blossom.
