Chinese Food
Matcha Nagasaki cake
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Usually the cake is made with low powder. The high powder bought at home can't be consumed. I happened to see this cake. I tried it decisively. It's also the spread of Matcha flavor.
Cooking ingredients
Cooking Steps
Step1:Separation of yolk and protein.
Step2:Add salad oil and honey to the yolk and mix wel
Step3:The protein is added to the sugar to make it stiff, that is to say, the protein is pulled to a sharp angle
Step4:Add the beaten protein into 2. Sti
Step5:Mix wel
Step6:Add Matcha powder and high powder to continue mixin
Step7:Preheat the oven 180 degrees. Bake the middle and lower layers for 10 minutes, then color the cake and cover with tin paper. Cool the oven to 170 degrees. Bake for 4045 minutes.
Step8:After taking it out, immediately buckle it on a flat and heat-resistant fresh-keeping film; cool it as a whole, then take off the mold, tear off the oil paper on the cake and cut it for food.
Step9:It's like the picture after cutting. I didn't do it very well for the first time, but the taste is still drippy*^__ ^*) hee he
Cooking tips:1. Use high gluten flour to make it taste Q. mix the batter well. 2. The internal organization of Nagasaki cake must be fine and thick (i.e. there must be no holes in the planed surface), and its appearance must be as smooth as a measuring ruler. 3. When cutting the cake, make sure that the cutting tools are clean and prevent the appearance of cake crumbs. There are skills in making delicious dishes.
