Matcha Qifeng cake

Matcha Qifeng cake

Introduction:

"When I bought Matcha powder at home, I didn't have a chance to use it. It's going to be scrapped if I don't use it any more. I often make original Qifeng cake, so I'll add some in this time. It's good to change the taste! Just can't give more than a year old son to eat, but a little should be no problem, ha ha! This is an 8-inch cake for reference

Production steps:

Step 1: mix low powder and Matcha powder and sift for standby;

Step 2: separate the egg yolk and protein, beat the egg yolk and protein with a beater until it is dry and foamy, that is, lift it up at a right angle, and then add the fine granulated sugar in three times; store it in the refrigerator after preparation;

Step 3: add sugar, milk and grape seed oil to the yolk plate, and mix well;

Step 4: sift the powder in 1 again;

Step 5: mix well until there are no granules

Step 6: add 1 / 3 of the protein into the egg yolk paste, and mix well with a scraper;

Step 7: add the egg yolk paste to the remaining 2 / 3 of the protein, and continue to cut it evenly. Do not circle it to avoid defoaming;

Step 8: mix a good cake paste;

Step 9: pour the mixed cake paste into the mold and smooth it with a scraper; shake it on the table with your hand to shake out the big bubbles inside;

Step 10: pour the mixed cake paste into the mold and smooth it with a scraper; shake it on the table with your hand to shake out the big bubbles inside;

Materials required:

Low powder: 70g

Matcha powder: 20g

Grape seed oil: 40g

Sugar for egg yolk: 30g

Fine granulated glycoprotein: 50g

Milk: 40g

Eggs: 5

Note: the production of Qi Feng, to use tasteless vegetable oil, you can use salad oil instead of grape seed oil in the formula! Milk can be replaced by water! Mold does not need to use anti stick, also do not need oiling, otherwise the cake body is difficult to maintain the state of launch Oh!

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet