Chinese Food
Obviously, the beauty value depends on the connotation of Matcha, black bean, sweet potato and muffin
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It's OK to fight face to face. Why should I try my best? This is the difference between Mingming and me. Last time I made Matcha black bean ugly cake. It's like a lump in the throat. I want to upgrade it to be a beautiful and greasy cake. Let it become the envy of everyone. (I won't tell him it's because he wants to eat red beans.) Before the Mid-Autumn Festival, I made a purple sweet potato nuomi Zi Matcha cake to flirt with my sister and chat with the God of men. So this time, I also matched my favorite nuomi Zi. The deluxe upgraded version of gold came on the stage. Please read the tips carefully and then do it. I'll write the details there.
Cooking ingredients
Cooking Steps
Step1:First, make sweet potatoes. In fact, it's the same as before. Mix glutinous rice flour, water, salad oil and white granulated sugar evenly. Put them in a flat plate, cover with plastic film, steam for 1013 minutes. If it's a deep bowl, you need to take it out and turn it over in the middle. Maybe you need to extend the time.
Step2:Take it out after steaming. In order not to stick, you can apply oil or use corn starch as hand powder.
Step3:It's not hot after it's a little cold. Cut it into small pieces. If you don't operate it immediately, wrap the plastic wrap, or it will dry and harden.
Step4:Then make the cake. First, call the tea powder. Then take 45g boiling water and slowly boil it. A little water. A little patience. It's easy to change into fine without particles.
Step5:Take another basin. Melt 60 g of butter.
Step6:Add white sugar. Add milk in batches. Take care not to separate water and oil.
Step7:Add yogurt in batches.
Step8:At this stage, I have no patience to add hahaha several times. Just knock in the whole egg and mix it. Nimeng, please be patient. And sugar.
Step9:Finally, add the Matcha liquid. In a moment, the color looks good.
Step10:Weigh 200g of low gluten flour and baking powder. Take a larger bowl. I underestimated the weight of 200g...
Step11:Sift into the mixing bowl. Mix until there is no dry powder. This is muffin, not cupmake. The basic difference I understand is that the former has a solid taste, while the latter has a light taste because of its protein content. The former is rough. You just need to stir and mix. The latter has many steps. It also needs to divide eggs to prevent defoaming. It's similar to Qifeng.
Step12:Then add the honey red bean. I don't know why this one is so exposed. Leave a few for the top.
Step13:Mix in the potatoes. Also leave a few on the top. Now I think it's time to cut the potatoes into bigger pieces. This will make the batter taste better. It's so dark here. My family is really fascinated by the light.
Step14:Mount the mold. 160 degrees 30 minutes. I didn't change color very much in the whole process. If nimeng was worried, he would remember to put tin paper on the back half of the way.
Step15:I'm a little full, because I don't want to bake extra. If it's 12 molds, I think it's appropriate to decorate less than 1
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Step18:
Cooking tips:* because my honey red beans are very sweet (Jingri brand), there is little sugar in the sweet potato and Matcha cake. They are basically light. The sugar in the original cake is 120150g. The mud sprout is adjusted according to its own taste. *The original recipe is light cream and sour cream. I didn't use milk and sour milk instead. It's better to use thick yogurt. *You should choose large foreign eggs. Those over 60g. Stupid eggs are too small. *The color of Matcha powder is beautiful only when it is of better quality. I use a small mountain garden like bamboo. *Don't be afraid to put bubbles and powder. It's not a monster. It's OK to have some occasionally. *The final product is 9 muffin cakes of 8595g. But my batter is full. If I put it at 8 points, it can hold 12 cakes. There are skills in making delicious dishes.
