Chinese Food
Matcha cake (no baking powder, no pigment)
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It belongs to sponge cake. It's made on the basis of Jun's divided egg chocolate sponge. It also belongs to divided egg method. I think the defoaming is more serious after adding Matcha powder. I thought it would fail. The result is OK. Try Matcha Qifeng cake next time. There may be a little more sugar. Because the slight bitterness of Matcha can set off the sweetness, we can reduce the sugar as appropriate
Cooking ingredients
Cooking Steps
Step1:Prepare all ingredients. Sift flour and tea powder. Melt butte
Step2:Separate the egg white from the egg yolk. Beat the egg white first. Add 50g white sugar in three times. Beat the egg white until it is wet foaming
Step3:Add all the remaining 30g sugar to the egg yolk. Beat until it becomes thick and light yellow. Add butter in three times. Beat well each time and then add the next time
Step4:Beat the egg yolk batter, add 1 / 4 of the protein bubble, and mix until it is basically uniform. Now, preheat the oven, heat it up and down for 180 degrees, and then pour the batter into the protein basin and mix until it is uniform
Step5:Pour in the sifted flour and mix well. Pour in the 8-inch round cake mold. Shake slightly. Bake for 30 minutes at 180 degrees in the oven. During the baking, you can prick your toothpick. The feeling of the baked cake is different from that of the unripe one. If it's a square baking tray, bake it for about 16 minutes at 180 degrees.
Step6:Take it out and let it cool. Cut it open and eat it. It tastes good.
Cooking tips:Because it was done at night. I didn't have time to take the whole picture. Use the electric egg beater throughout the whole process. The egg white foam should be wet or close to the degree of dryness. You can reduce the sugar content as appropriate. There are skills in making delicious dishes.
