Chinese Food
Matcha 6-inch Qifeng cake
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I use Isuzu's Matcha. It's so green. Ha ha. It's so strong that I almost lose my impulse to lose weight. Great time. The formula was originally a 6-inch abrasive tool, but I made more 6-inch each time. So I used two molds this time, a heart-shaped 6-inch + round 6-inch. Just inflated to a flat surface. No waste at all. The temperature does not need to be adjusted.
Cooking ingredients
Cooking Steps
Step1:Separate the yolk from the egg white. Refrigerate the egg white and beate
Step2:Mix Isuzu with 60g boiling water. Filter it for one time. Mix egg yolk with 25G sugar. Mix with 30g corn oil. Pour in Matcha juice and mix well. Sift in low flour zigzag and mix well. Cover with fresh-keeping film for standby
Step3:Preheat the oven at 140 degrees. Add the egg whites in three times. Beat them into a picture. After drawing out, beat the egg head with such a small tip.
Step4:Pour into two molds. Shake out the bubbles. Put them in the middle of the oven for 40 minutes.
Step5:Take out the buckles immediately after baking. After cooling, it can be perfectly demoulded.
Step6:I flashed in step. So it didn't look very green. It's actually like this. It's very green and fragran
Cooking tips:There are skills in making delicious dishes.
