Matcha honey cake

Matcha honey cake

Introduction:

"It's a cake that looks complicated, but it's easy to succeed."

Production steps:

Step 1: prepare all the materials, divide the powder and oil (i.e. solid and liquid), and mix the powder with water to make the liquid. Because I don't want to wash dishes, so I use disposable dishes. Don't learn, waste

Step 2: I use a 18cm * 18cm square cake mold, which is well padded with oil paper to facilitate demoulding. If not, I can not pad it.

Step 3: add fine granulated sugar to disperse the protein until the small sharp hook appears. Add the powder and oil twice. The order is: first add 1 / 2 powder, then 1 / 2 oil, then 1 / 2 powder, then 1 / 2 oil. Mix gently to make a paste.

Step 4: Take 1 / 3 of the batter, add Matcha liquid, and add honey red beans to the rest.

Step 5: first spread a layer of paste without Matcha liquid at the bottom, and then spread with Matcha liquid, stir slightly with a rubber knife to smooth the surface of the paste.

Step 6: preheat oven at 180 ℃ for 10 minutes, bake at 180 ℃ for 25 ~ 30 minutes.

Step 7: poke it with a toothpick. If there is no liquid on it, the cake will be ripe.

Step 8: delicious and delicious!

Materials required:

High gluten flour: 110g

Corn starch: 15g

Salad oil: 60g

Milk: 60g

Protein: 200g

Baking powder: 1 teaspoon

Honey: 30g

Matcha powder: 2 teaspoons

Water: 2 teaspoons

Fine granulated sugar: 110g

Honey red bean: 120g

Note: stored at room temperature, I think it tastes better after refrigerated.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet