Spring has arrived, all things are coming back to life, lush and green. Is your table also welcoming the spring? The taste of matcha can always add a touch of freshness to sweet pastries. The fine matcha powder, like magic dust, can transform a dessert into another flavor and sensation with just a sprinkle. Let's little ones experience the refreshment on their taste buds while the spring sun is bright. If you're a matcha lover, then go all the way with this light and fresh treat.
Matcha Honey Talk
Matcha Honey Talk
Reason for recommendation: Eggs are considered a nutrient-rich food, containing proteins, vitamins, and minerals such as iron, calcium, and potassium that the human body needs.
Ingredients needed: For Matcha Chiffon Cake (for an 8-inch pan): 2 eggs, 30g cake flour, 5g matcha powder, 16g salad oil, 16g fresh milk, 24g fine sugar (for egg whites), 12g fine sugar (for egg yolks). For decoration: 100ML animal-based heavy cream or vegetable-based dessert cream, an appropriate amount of sweet red beans, an appropriate amount of powdered sugar.
Step 1: Mix cake flour and matcha powder evenly and sift.
Step 2: Make the cake batter according to the chiffon cake method. Note that the egg whites should be beaten to a soft peak. Pour the prepared batter into an 8-inch baking pan lined with tin foil or parchment paper, spread it as evenly as possible, and place it in the middle of the oven. Bake at 175°C for about 18 minutes.
Step 3: After the cake is baked, tear off the surrounding parchment paper and let the cake cool completely.
Step 4: Use a 6cm diameter round cutter to cut out individual circular cake slices from the cooled cake.
Step 5: Beat the heavy cream to a piping consistency. If using animal-based heavy cream, add fine sugar or powdered sugar according to your taste before beating. If using vegetable-based dessert cream, it is already sweet, so no additional sugar is needed.
Step 6: Take one of the cut round cake slices, use a medium-sized chrysanthemum tip to pipe the whipped cream to cover the surface, sprinkle some sweet red beans on the cream, then pipe another layer of cream on top.
Step 7: Cover with another round cake slice, pipe a ring of whipped cream on the surface of the cake (do not pipe in the middle), place sweet red beans in the center, and sift some powdered sugar on top for decoration.
Kiwi Cookies
Kiwi Cookies
Reason for recommendation: Eggs also contain a relatively rich amount of iron. Iron plays a role in the body's blood production and the transport of oxygen and nutrients in the blood. The rosy beauty of a person's complexion is inseparable from iron. The protein in eggs can increase the body's plasma protein level, helping to enhance the body's metabolic and immune functions.
Ingredients needed: 275g cake flour, 50g egg, 10g cornstarch, 10g matcha powder, 5g cocoa powder, 150g butter, 100g white sugar.
Step 1: Let 60g of butter return to room temperature, cut into small pieces, and beat with a mixer to a cream state. Add 40g of white sugar and beat until pale. Add 20g of whole egg liquid in portions, ensuring each portion is fully incorporated with the butter before adding the next, and beat until well combined.
Step 2: Sift 110g of cake flour and 10g of cornstarch. Use a spatula to mix into a dough by pressing along the bottom of the bowl. Wrap with plastic wrap, knead into a column about 3cm in diameter, and place in the freezer.
Step 3: For the green dough, follow the same steps as above, replacing the cornstarch with 10g of matcha powder. For the chocolate dough, replace the cornstarch with cocoa powder (30g butter, 20g white sugar, 10g whole egg liquid, 55g cake flour, 5g cocoa powder).
Step 4: Take the green dough, wrap it in plastic wrap, and roll into a 25cm x 11cm rectangle. Take the yellow dough out of the refrigerator and completely wrap it with the green dough sheet, then place it back in the freezer.
Step 5: Take the chocolate dough, wrap it in plastic wrap, and roll into a 25cm x 15cm rectangle.
Step 6: Take the green dough out of the refrigerator and completely wrap it with the chocolate dough sheet, then place it back in the freezer for 1-2 hours.
Step 7: When the dough is frozen hard, take it out and cut into 0.5cm thick slices. Arrange them evenly on a baking sheet.
Step 8: Place black sesame seeds in an egg mixture. Use a toothpick to pick up black sesame seeds and press them into the yellow area to distribute evenly. Decorate all the cookies with black sesame seeds in turn. Preheat the oven to 200°C, then bake at 175°C for 18-20 minutes.
Matcha Margherita Cookies
Heart-shaped Matcha Cookies
Reason for recommendation: Homemade cookies, because you add eggs yourself, are more nutritious. Eggs are one of the best sources of nutrition for humans. Eggs contain a large amount of vitamins, minerals, and high-biological-value protein. For humans, the quality of egg protein is the best.
Ingredients needed: 1 egg yolk, 5g matcha powder, 120g cake flour, 35g fine sugar, 60g butter.
Step 1: Soften butter at room temperature, add sugar, and beat lightly.
Step 2: Add egg liquid in portions and mix well.
Step 3: Add cake flour and matcha powder, and knead into a dough.
Step 4: Place in the refrigerator until the dough hardens.
Step 5: Roll the dough into a sheet about 0.5cm thick.
Step 6: Use a cookie cutter to press out heart shapes. Preheat the oven and bake at 160°C for about 10 minutes.
Matcha Leaf-shaped Cookies
Reason for recommendation: Matcha leaf-shaped cookies are not only nutritious but also have a fresh color and a light tea fragrance.
Ingredients needed: 120g cake flour, 30g egg yolk, 5g matcha powder, 45g powdered sugar, 70g butter, an appropriate amount of white sugar.
Step 1: Mix matcha powder and powdered sugar. Soften butter at room temperature, add the mixed sugar and matcha powder, and mix with a rubber spatula, then beat evenly with an electric mixer.
Step 2: Add egg yolk in portions, ensuring each portion is fully mixed before adding the next.
Step 3: Sift in cake flour and mix slightly.
Step 4: Knead into a dough, wrap with plastic wrap, and refrigerate for 30 minutes. Take out the dough, roll into a 0.3-0.4cm thick sheet (thickness according to personal preference).
Step 5: Use a mold to press out the shapes.
Step 6: Place in a bowl with sugar, coat with sugar, and gently tap off any excess.
Step 7: Place on a baking sheet, preheat the oven to 180°C and bake for about 15 minutes, then let it sit in the residual heat for another 5 minutes.
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