Chinese Food
Matcha cake (sugar free condensed milk version)
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I like the small freshness and bitter taste of Matcha. This cake is different from Qifeng and sponge cake. It tastes moist and firm.
Cooking ingredients
Cooking Steps
Step1:Milk powder, flour and Matcha powde
Step2:The salad oil is added to the egg yolk in four times. Mix well each time and add the next tim
Step3:Add water three times to the yolk mixed with the good color pulling oil. Also add the next time after the mixture is well mixed. Add two times first and the last time after mixing the powder.
Step4:Put the sifted powder into the egg yolk and mix wel
Step5:Add the last water while stirring. Stir until it is even and free of particles. The last water here can not be added completely. The lines of Matcha egg yolk paste will not disappear when it is circled by the beater. Lift the beater egg beater and leave a small sharp angle of 2cm behind the drop of egg yolk paste. Matcha egg yolk paste will be done
Step6:Add 2 ml white vinegar or lemon juice to the protein until it is half foame
Step7:Add condensed milk. Beat to pictur
Step8:Add Matcha egg yolk paste three time
Step9:After mixing, pour into the grinding too
Step10:Heat up and down the oven for 140 ℃ and 50 minute
Step11:After baking, take it out and let it cool. Then cut it into pieces and eat it. If you like it, you can stick condensed milk
Cooking tips:The amount of water I have here is about. It mainly depends on the state of Matcha egg yolk paste. As long as it reaches that state, it's OK. This recipe is a little bitter. I like to eat more sweetened condensed milk or sugar. Can also reduce the amount of tea powder. Reduce the amount of powder remember to add noodles. Mix the flour and Matcha powder to 100g. You can also try other flavors. Add the original flavor and cocoa flavor. Only put flour in the original flavor. Cocoa flavor change Matcha powder to cocoa powder. There are skills in making delicious dishes.
