Chinese Food
Matcha Qifeng
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In summer, the thick sun shines on the green grass. Everything is so gorgeous. It makes people feel bright. Matcha is as fresh and warm as summer. It likes Matcha because of its taste. Although it's light, it's unforgettable.
Cooking ingredients
Cooking Steps
Step1:1. Separate egg white and yol
Step2:2. Take a small basin and put in an egg yolk to break it u
Step3:3. Add mil
Step4:4. Add corn oi
Step5:5. Add 10 grams of suga
Step6:6. Beat with hand beater until emulsifie
Step7:7. Mix the flour and Matcha powder evenly, sift them, and pour in
Step8:8. Use hand beater to draw characters. Mix evenl
Step9:9. Add an egg yolk. Cut and mix with a silica gel knif
Step10:10. Mix well and then add another one until the yolk is added. Cut and mix wel
Step11:11. Quickly break up the protein with an electric egg beater. Add a third of sugar
Step12:12. Add a third of the sugar when the lines are marke
Step13:13. Use a silica gel knife to hang down the protein on the basin. Add the remaining sugar. Beat slowl
Step14:14. There are upright sharp corners. The protein is ready. Preheat the oven firs
Step15:15. Mix a third of the protein with the yolk past
Step16:16. Mix the egg yolk paste and pour it into the remaining protei
Step17:17. Pour into the mold (two 6-inch hollow molds I used
Step18:18. Put the mold into the oven. Select 100 ℃ for heating and 150 ℃ for heating. Bake for 60 minute
Step19:19. You can clearly see the cake rising from the doo
Step20:Finished produc
Step21:Finished produc
Cooking tips:It's the key to Qi Feng to beat the albumen. The basin containing the albumen must be free of water and oil. It's necessary to beat the albumen at high speed at the beginning of the time of beating. Besides, it's also a skill not to make the albumen defoaming and cooking delicious.
