Chinese Food
Matcha Qifeng cake
(752159 views)
The weight of the 6-inch round die. It can be used as a cake embryo for mounting. It can also be cut into four pieces horizontally to make two six inch mousse cakes. Of course, it's delicious to cut it into pieces. It's soft and light. It's easy to melt in the mouth. There's also the fragrance of Matcha
Cooking ingredients
Cooking Steps
Step1:The egg yolk protein is separated by a separator and put into two clean beating plates without water or oil. Beat the egg whites with an electric beater. Pour 1 / 3 of the sugar into the egg when there is a thick bubble. Continue to beat.
Step2:When the bubbles are even and delicate, add 1 / 3 sugar. Continue to beat.
Step3:Turn the egg tray in the same direction as you pass. You will gradually feel resistance. When there are lines, pour in the remaining 1 / 3 sugar.
Step4:Stop the eggbeater now and then. Lift up the egg whites to see if they are pulled out. Now there is a hook. It can achieve wet foaming. If you make Qifeng cake roll, you can stop now. To make a regular Qifeng cake, you have to continue to pass it.
Step5:Lift the eggbeater. There is a straight hook. The vibration will not fall down. Now it reaches dry foaming.
Step6:Mix and beat the yolk, oil, sugar, milk evenly. Never beat the yolk.
Step7:Sift the low gluten flour and tea powder together. Pour them into the egg yolk. Mix them with a rubber scraper. Do not over mix them, so as to avoid the gluten of flour.
Step8:Scrape 1 / 3 of the egg white and mix it with Matcha yolk paste. Stir gently from the bottom to the top. Scrape 1 / 3 of the egg white evenly. Mix with the same method.
Step9:Finally, pour the Matcha egg yolk paste into the remaining 1 / 3 of the protein plate. Turn into paste as shown in the picture.
Step10:Pour the cake paste into the six inch movable bottom round mold. Raise your hands and shake it two or three times. Shake out the air hole inside. Put it in the oven. Middle layer. Heat up and down 170 degrees. About 50 minutes.
Step11:In the last few minutes, observe the golden color on the surface. Take it out and buckle it on the grid immediately. Let it dry overnight.
Step12:The next morning. Almost no retraction.
Step13:The bottom of the mold is held by a cup. Use a knife to cut vertically around the cake. Press down the top of the mold with both hands. The cake will be easily demoulded.
Cooking tips:There are skills in making delicious dishes.
