Chinese Food
Matcha Qifeng cake
(155483 views)
I have written a lot of articles about Qifeng cake, especially recently, the gradual Qifeng cake, the hot Qifeng cake, and the pure quinoa Qifeng cake. Even the salty Qifeng cake came out. I really don't know what to prepare for the children's breakfast tomorrow morning. Finally, I'd like to have a faint and dyed Matcha Qifeng. By the way, try another way to add Matcha.
Cooking ingredients
Cooking Steps
Step1:Mix 20g warm milk and Matcha powder. Mix with tea until no granules.
Step2:Milk and corn oil hand whisk until emulsified.
Step3:Sift the low flour into the cream mixture. Mix well without dry flour.
Step4:Knock in the yolk. Mix until smooth.
Step5:Refrigerate the egg whites until the cream is thin.
Step6:Add lemon juice to the egg white. Beat until it is rough. Add sugar into the egg white in three times. Beat until it is dry and foamy.
Step7:Take one third of the protein and add it into the yolk paste. Mix evenly by turning.
Step8:Add another half of the protein to the cake paste. Mix well in the same way.
Step9:Put the mixed cake paste into the remaining protein. Mix well.
Step10:Pour in the mixed liquid.
Step11:Toss it at will. Don't be too even.
Step12:Pour the mixed cake paste into the 6-inch high hollow mold. Shake it gently to make bubbles.
Step13:Preheat the oven 170 degrees, heat up 170 degrees, heat down 160 degrees, middle and lower layers. Baking time is 3840 minutes.
Step14:Come out of the furnace and shake it gently. Turn it upside down and let it cool before demoulding.
Step15:Finished produc
Cooking tips:There are skills in making delicious dishes.
