Mini Matcha Qifeng

Mini Matcha Qifeng

Introduction:

"Today, I saw a very popular post on the Forum - a non retractable Qifeng cupcake. I tried out the formula. It's very simple, but the proportion of oil, milk and flour has been changed, and there's no inversion after it comes out of the oven."

Production steps:

Step 1: prepare the material, sift the flour and separate the egg yolk.

Step 2: sift in the flour, turn it up and down evenly without particles.

Step 3: disperse the egg yolk, add it into the batter, turn it up and down, and mix evenly without particles.

Step 4: add a few drops of white vinegar and 5 grams of starch to the protein, add sugar in 3 times, and beat until dry foaming.

Step 5: add 1 / 3 protein into the egg yolk paste, and stir up and down.

Step 6: pour all the protein into the egg yolk paste, turn it up and down, and mix well.

Step 7: pour in the decoration bag and squeeze into the paper cup.

Step 8: pour in the decoration bag and squeeze into the paper cup.

Step 9: preheat the oven 160 degrees, middle layer, bake for 30 minutes.

Materials required:

Eggs: 4

Milk: 80g

Oil: 25g

Low powder: 107g

Matcha powder: 8g

Sugar: 85g

Note: to make the original flavor Qifeng, replace the Matcha powder with the same amount of low powder.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet