Chinese Food
Matcha Qifeng cake
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Last night, I made an eight inch Matcha cake. The milk proportion is a little less according to the formula. The mixed egg yolk paste is dry. It's a little bit dark to be painted with tea. It's ugly. Today, I'm not willing to do it. I finally succeeded in reducing the ingredients to six inches. -
Cooking ingredients
Cooking Steps
Step1:Prepare all the ingredient
Step2:Mix low gluten flour and Matcha powder and sif
Step3:Separation of yolk and protein. First add sugar powder to the egg yolk and stir to dissolve. Then add milk and stir evenly. Finally add oil and stir until delicat
Step4:Sift the mixed cake powder into the yolk paste. Stir until there is no powder particles
Step5:Battered egg yol
Step6:Add a few drops of lemon juice to the egg whites. Beat with electric eggbeater at high speed until it turns white. Add the first sugar
Step7:Beat to feel a little bit and then add sugar second times. Beat the egg mixer to medium speed and beat the Bowen, add third sugar, then turn to low speed until you can pull the full sharp corner
Step8:Pour 1 / 3 of the protein cream into the egg yolk paste, cut and mix evenly. Then pour into the remaining protein cream, quickly and gently cut and mix evenl
Step9:Forget to take pictures. Pour the cake batter into the mould. Shake lightly and put it into the preheated oven. Bake for 50 minutes at 150 ℃. Take it out, shake it and drop it. Take it out after it cools down.
Step10:Success. The taste is very good.
Cooking tips:1. Pay attention to the water absorption of flour and Matcha powder. If it's too dry, it can increase the amount of milk. 2. It's a six inch cake. If it's made of eight inches, each ingredient will double. There are skills in making delicious dishes.
