Chinese Food
Matcha Qifeng
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Matcha tea is a kind of green tea which is ground into powder, covered and steamed by natural stone mill. It has a history of more than one thousand years. Matcha is rich in vitamins, polyphenols and antioxidants. My kitchen rose gold 7-inch hollow mold. The finished product is 9cm high.
Cooking ingredients
Cooking Steps
Step1:Prepare all the materials. Weigh them. Preheat the oven and heat it for 150 degrees. Heat it for 140 degrees.
Step2:Pour corn oil and milk into a clean, waterless basin.
Step3:Mix the milk and corn oil with egg white.
Step4:Sift in low gluten flour and tea powder.
Step5:Use silica gel scraper to mix until there is no dry powder.
Step6:Then we divide the eggs. The yolks are all added into the Matcha powder paste. The egg white is put into another clean and anhydrous egg beating basin. Put it in the refrigerator for standby.
Step7:Mix the egg yolk and Matcha batter well.
Step8:Add a few drops of lemon juice to the egg white. There's nothing to keep.
Step9:Beat the egg whites with an electric beater. Add the white sugar in three times. Add the first white sugar when the fish eye blisters appear. Continue to beat at a low speed.
Step10:When the protein becomes delicate, add the second white sugar. Continue to beat at a low speed.
Step11:When the protein has obvious striation, add the third white sugar. Continue to beat at a low speed.
Step12:Until the egg beater is lifted and turned into a small sharp corner, the lines are clear and will not disappear.
Step13:Take a third of the protein and put it into the tea paste. Draw the J-shape by hand and mix well.
Step14:Take another third of the protein and put it into the Matcha paste. Draw the J shape by hand and mix well.
Step15:Pour all the Matcha paste into the albumen basin. Mix well with the silica gel knife. The mixing method is from the bottom to the top. It is gentle and fast. Until it is well mixed.
Step16:Pour the batter into the hollow mold from a height of 15 cm. Shake the mold gently. Shake out big bubbles.
Step17:Put it in the middle and lower layers of the oven. Heat it for 150 degrees. Heat it for 140 degrees. Bake for 30 minutes. Then drop 10 degrees from top to bottom. Bake for another 30 minutes.
Step18:After baking, shake the mold gently. Shake out the hot air. Immediately back up the mold. Cool it completely before demoulding.
Cooking tips:1. The egg method we used. I think the emulsification is better. My white sugar is all added to the protein, so the protein cream is more stable. If you don't like too sweet, the white sugar in the recipe can be reduced by 20 grams. 3 the temperature of each oven is different. Adjust according to your own oven. There are skills in making delicious dishes.
