Oil free and waterless Matcha cake

Oil free and waterless Matcha cake

Introduction:

"This cake was originally intended to be made into a waterless cake. The butter was put aside to melt. Finally, after putting all the batter into the oven, we found that the butter was still there. In a flash, my friends and I were shocked. At that time, we thought that dead horse would be a living horse doctor! I didn't expect that the taste of the finished product was not only dry, but also mixed with the fresh fragrance of Matcha tea, which made me think of a sentence: "if you want to plant flowers, you don't want to plant willows."

Production steps:

Step 1: warm the eggs and break them up

Step 2: beat until the thick bubble, add 1 / 3 sugar, that is, beat until the volume of the egg becomes lighter and the color becomes lighter, then add 1 / 3 sugar until the batter is beaten by the beater, and then add the remaining sugar

Step 3: until there are obvious traces in the batter, add the remaining sugar and lift the traces of the batter to keep the sifting in low powder for a long time

Step 4: pour the batter into the surface of the mold, sprinkle some decorations on it, put it into the oven preheated 180 degrees, and heat up and down the middle layer for 18-20 minutes

Materials required:

Low gluten flour: 55g

Matcha powder: 5g

Egg: 100g

Sugar: 60g

Precautions: 1. Don't use too much Matcha powder, it will affect the gluten of the batter. 2. Don't stir the batter in circles, it's easy to defoaming

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet