Matcha Qifeng cake

Matcha Qifeng cake

Introduction:

Production steps:

Step 1: prepare raw materials

Step 2: separate the egg white and yolk in two oil-free and water free containers.

Step 3: add milk, cooking oil and 1 / 4 sugar to the egg yolk and stir well, then sift in flour and Matcha powder and stir well.

Step 4: stir well.

Step 5: add 2-3 drops of white vinegar to the egg white (to remove the fishy smell of the egg), add white sugar in three times, beat until it is dry and foamy, and the egg white has a small sharp point on the beater without bending.

Step 6: add 1 / 3 of the protein into the egg yolk paste and stir evenly from bottom to top. Do not stir in circles.

Step 7: put the egg paste into the remaining protein, and stir it from bottom to top.

Step 8: preheat the oven at 150 ℃ for 10 minutes, pour the egg paste into the mold, knock a few times to remove the big bubbles, and bake in the oven for 50 minutes.

Step 9: the cake in the big mold should be cooled on the baking net while it is hot to prevent retraction.

Step 10: demould after cooling completely, and demould well with low mold.

Step 11: make a little cake by the way.

Materials required:

Low gluten flour: 100g

Eggs: 4

Matcha powder: 10g

Sugar: 100g

Milk: 60g

Edible oil: 60g

White vinegar: 2 to 3 drops

Note: 1, can not eat the cake can be packed with plastic film and safety bag, put in the refrigerator cold storage. 2. This time, we made a 5-inch cake and 6 small silicone mold cakes.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet