Matcha Cranberry milk cake

Matcha Cranberry milk cake

Introduction:

"Matcha Cranberry cake" created by ourselves

Production steps:

Step 1: raw material collection

Step 2: first, make Matcha cake according to the method of Qifeng cake. Mix egg yolk with sugar, milk and salad oil, then add sifted low gluten flour and Matcha powder. 1 / 3 protein is added to egg yolk paste. Cut and mix. Then pour all the paste into the protein paste. Cut and mix well. Pour into the baking pan with oil paper and shake out bubbles.

Step 3: bake at 175 ℃ for 20 minutes

Step 4: use the cup to invert the round Matcha cake pieces. If the cup you have is small in diameter, invert a few more pieces. My cup is large, so I have 4 pieces

Step 5: add light cream and sugar until it is ready for mounting. Put it into the mounting bag, squeeze out proper amount with chrysanthemum mouth and apply it on the first piece of cake

Step 6: put the right amount of cranberry around, and the virgin fruit dice in the middle

Step 7: squeeze a circle of cream over a slice of cake and then squeeze another circle of cream

Step 8: place dried cranberries and heart-shaped cherry in circles

Step 9: Sprinkle with colored needles and decorate

Materials required:

Eggs: 2

Low gluten flour: 30g

Matcha powder: 5g

Salad oil: 16g

Fresh milk: 16g

Light cream: 50g

Fine granulated sugar: 41g

Dried Cranberry: moderate

Virgin fruit: moderate

Color needle: appropriate amount

Note: oven temperature depends on oven temperature. The amount of cranberry is also optional. There are only so many left in my family

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: sweet