Chinese Food
Matcha cake with sauce
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I made some very dregs of Matcha sauce. As a result
Cooking ingredients
Cooking Steps
Step1:Separate the yolk and egg white. Make sure the egg basin is free of oil and water.
Step2:Add milk and corn oil to the yolk.
Step3:Prepare the sugar. It's all in the egg white.
Step4:Sugar is added to the egg white three times. Then add salt. Beat to 9-10 and distribute. Set aside.
Step5:The eggbeater doesn't need to be washed. Beat the yolk directly. Stir evenly until it is emulsified.
Step6:Add the flour to the yolk. Whisk with the beater type Z until there is no dry powder.
Step7:This is the state of mixing after adding powder.
Step8:Add a third of the egg white to the yolk paste. Cut and mix well.
Step9:Then pour them all back into the egg white bowl and continue to cut and mix them evenly.
Step10:After mixing, the cake paste will be poured into the baking tray covered with oil paper. Shake it hard twice to make bubbles.
Step11:Put it in the middle of the oven. Heat it up 170 degrees. Heat it down 130 degrees. 28 minutes. Open the four sides and put them on the net to cool.
Step12:Cut. Spread the sauce and stack. Finish.
Step13:If I don't bother to make a cake roll, I'm also in this recipe.
Cooking tips:Don't look at me if it's warm. My uncle has only three floors. And the fire is very fierce. So it needs such a temperature. It's the same old saying. The temperature depends on the temper of all the masters ~ there are skills in cooking.
