Chinese Food
Red velvet Matcha cake
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It's useless to make a thousand layer cake with cream left. I like the color and texture of velvet cake too much. I plucked up my courage to try. I didn't expect the result was surprisingly good.
Cooking ingredients
Cooking Steps
Step1:Make Qifeng cake embryo. Four eggs separate the egg white from the yolk.
Step2:Break up the yolk with 20g sugar. Add milk and corn oil three times. Stir well every time you add it.
Step3:Mix the low gluten powder and red koji powder. Sift. Sift the flour mixture into the yolk mixture.
Step4:Protein. Add sugar to the protein in three times to make it dry foaming, that is to say, it can lift the small right angle state.
Step5:Take one third of the protein cream and mix it with the yolk paste. Mix the protein and the yolk paste evenly by turning. Pour the mixture back into the protein. Stir well.
Step6:Pour the mixed cake paste into the eight inch chimney mold. 150 ℃ for 50 minutes. Remove the cake and turn it upside down to cool.
Step7:When baking, whisk the light cream. Use the electric eggbeater to whisk it to a proper state, and then add the tea powder. Change to the manual eggbeater and stir. Mix the tea powder and the light cream evenly.
Step8:The cooled cake is divided into three layers. Put the cream into the mounting bag. Squeeze evenly onto the cake. It's done.
Cooking tips:There are skills in making delicious dishes.
