Fresh cake to wake up taste buds -- Matcha Nagasaki cake

Fresh cake to wake up taste buds -- Matcha Nagasaki cake

Introduction:

"Light sweet, light milk fragrance, light Matcha fragrance, let the taste buds wake up in this way..."

Production steps:

Step 1: cut the oil paper of the size of wooden mold and put it on the baking tray covered with tin paper.

Step 2: mix and sift Matcha powder and high gluten flour for three times.

Step 3: separation of egg yolk and protein.

Step 4: 40 grams of sugar into the yolk basin, stir with eggs until even, sugar all melt.

Step 5: add honey, Weilin and corn oil and stir well.

Step 6: pour in the powder and stir well.

Step 7: stir until ribbon like yolk paste.

Step 8: add 40 grams of sugar in three times, and beat with medium speed.

Step 9: beat until dry foaming, about 9.

Step 10: add 1 / 3 protein into egg yolk batter, cut and mix well.

Step 11: pour back the protein, quickly cut and mix well.

Step 12: pour in the wooden mold, about 3 / 4 full, and use a bamboo stick to mark "Z" to eliminate large bubbles.

Step 13: preheat the oven 180 degrees, bake the middle and lower layers for 10 minutes, color the cake and cover it with tin foil; cool the oven to 170 degrees and bake for 40-45 minutes.

Step 14: after taking out, immediately buckle it on a flat and heat-resistant preservation film; after cooling as a whole, take off the mold, tear off the oil paper on the cake and cut it into pieces for eating.

Materials required:

Eggs: 4

High gluten flour: 66g

Matcha powder: 10g

Honey: 20 ml

Corn oil: 20 ml

Weilin: 20 ml

Sugar: 70g

Note: 1, with high gluten flour is to get the taste of Q, batter must mix well. 2. Nagasaki cake internal organization must be fine and thick (planed surface must not have holes), the appearance must be as smooth as a ruler. 3. When cutting the cake, make sure the knife is clean to prevent the appearance of cake crumbs.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor