Chinese Food
Matcha cake -- cake workshop
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Sponge cake has always been made without additives. I always think there is a gap between the taste of sponge cake and the taste of sponge cake sold outside. It's not as good as the delicate and moist taste outside. Zeng was puzzled. He didn't know how to make it. Later he asked the professionals and finally made it taste the same as the outside. The secret lies in the omnipotent SP emulsifier. With it, the eggs don't need to be sent. It's easy and fast to make. If you don't care about adding SP but more about taste, try it. It's better to do it occasionally.
Cooking ingredients
Cooking Steps
Step1:Mix sugar, water and eggs. Beat slowly for 1 minute. Do not beat.
Step2:Sift the flour and add it to the egg mixture. Then add SP and salad oil. Mix slowly first, then beat quickly. The color will fade immediately.
Step3:Whisk until the color turns white and thick. Stir at a low speed to make the bubbles even. The batter will become bright. The wrong color is not enough inflation. We need to spend more time. Too much pastry will make the taste bad. Pull up the batter on the head of the beater and drop it into the basin to leave clear lines. Add Matcha powder and mix well at low speed.
Step4:Put oiled paper in the mould (or spread the butter and then sprinkle the flour and then pour out the surplus flour). The cake paste is 8 points full into the mould. Fire 190, fire 180 degrees. 25 minutes. Please reduce the temperature of the small family oven by 1020 degrees.
Cooking tips:There are skills in making delicious dishes.
