Chinese Food
Matcha cake
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(if you make an eight inch round mold, the ingredients are - egg, 5 low gluten flour, 78g Matcha powder, 7g salad oil, 40g fresh milk, 40g fine sugar, 60g (added to protein), 30g fine sugar, 170 degrees (added to egg yolk). About 1 hour.
Cooking ingredients
Cooking Steps
Step1:1、 Prepare materials. Separate egg yolk. Sift flour. The plate containing protein shall be oil-free and water-free. It is better to use stainless steel.
Step2:Two, use egg whisk to beat the protein into the fish eye vesicle state. Add the 1/3 (12g) in the 36g sugar. Continue stirring until the protein starts thickening. Add a 1/3 sugar to the thicker foam. Continue to beat until the protein is thick and there are lines on the surface. Add the remaining 1 / 3 sugar. (usually, the way of adding sugar in several times is used for protein beating. This is good for protein beating.
Step3:As shown in the figur
Step4:As shown in the figur
Step5:Third, continue beating for a while. When the egg beater is lifted, the protein can pull out the curved sharp corner. It means that it is in the state of wet foaming. At this time, you have to continue beating
Step6:As shown in the figure - to achieve the degree of dry foaming. Lift the egg beater. When the protein can pull out short and upright sharp corners, you can stop beating. (when the foam is dry, do not continue to beat. If you beat too much, the protein will be lumpy, which will cause Qifeng failure.
Step7:Put the beaten protein into the refrigerator for refrigeration first Start making yolk batte
Step8:4. Add 18G sugar to 3 yolks. Use the beater to break them up. Don't beat the yolks.
Step9:Add 24g salad oil and fresh milk in turn. Stir well
Step10:Then add the sifted flour and Matcha powder. Mix gently with a scraper. Don't over mix to avoid the flour from glutening and affecting the taste This is the yolk paste.
Step11:5. Put 1 / 3 of the protein into the egg yolk batter. Stir gently with a spatula. Do not stir in circles. To avoid protein defoaming.)
Step12:As shown in the figur
Step13:After mixing, pour the egg yolk paste into the plate full of protein. Mix evenly with the same method. Until the egg white and yolk paste are well mixed. You can preheat the oven before turning over the yolk batter. 180 degrees.)
Step14:Well mixed yolk paste. It should be thick and even in this state.
Step15:VI. pour the mixed cake paste into the mold, gently smooth it, hold the mold with your hand and shake it twice on the table top vigorously to make the internal atmosphere bubble out.
Step16:VII. Put it into the preheated on
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Cooking tips:To see if the cake is baked well, I usually stick toothpicks into the cake body to make it dry. Or to see if the cake body expands to the highest point and slightly retracts. Don't pursue perfection too much ~ ~ slight cracking will not affect the taste of cake. I made two of them this time. One is eight inch and one is six inch. If you want to make the original Qifeng, just change the Matcha powder into low gluten flour. There are skills in making delicious dishes.
