I haven't made cakes for a long time. I didn't have anything to eat for breakfast, so I just thought about making bread. It wasn't until my son reminded me that I wanted to eat cake that I realized that I hadn't made cakes for him for a long time. I really deserve to make it. I was thinking about what cake to make, I suddenly thought of the Matcha Qifeng bread made by Umi. I put the cake into the bread. This is a good idea. I just had matcha powder at home and I didn't know how to consume it. After discussing with my son, I decided to make this one. He said he would help me make egg whites. I clearly knew that he wanted to play, but I was still very happy that he took the initiative to ask for help. At least someone would accompany me to cook with me. I was in a very different mood. I was doing baking with my son. I decided to let him participate whenever I had the opportunity to see how to make a bunch of scattered materials into sweet and delicious snacks, so that we can endure failure together, sum up experience together, and feel the joy of success together. I hope it can help him in his future growth.
This time, the cake was a little uneven, so I had to practice my craftsmanship more in the future. When I first saw the recipe, I felt that the sugar and oil content of the bread were too high, and I was afraid that it would steal the flavor of the cake, so I reduced the amount of sugar by 15 grams and 10 grams of butter. The taste is very good. The aroma of matcha and the delicacy and sweetness of Qi Feng cake stimulate your taste buds just right... This is the most interesting bread in the world made by Yang Jinshun in "The Bread King Jin Zhuoqiu". I guess I'll do it in the future. I'll try using the original recipe next time.
Matcha Qifeng Bread
Recipe Recommendations
- low-gluten flour 100g
- high powder 350g
- egg yolk of 4
- fine sugar 15g
- milk 180g
- salad oil 40g
- protein of 4
- corn starch 5 grams
- lemon juice appropriate amount
- matcha powder 10 grams
- whole egg liquid 40g
- soup seed 110g
- dry yeast 6g
- butter 40 grams
- fine sugar 40g
- salt 1/2 tsp of
- honey 20g
Steps for Matcha Qifeng Bread
1
Add 45 grams of white sugar to 5 grams of corn starch and mix well. Add lemon juice and beat on low speed until rough foam, add 25 grams of white sugar and beat at high speed until the thick bubbles become significantly smaller, then add 20 grams of white sugar and beat until wet and foamed, lift the tip of the beating egg and have a hook. (Wet foaming)
2
After beating the egg whites, use the egg beater to beat the mixture of egg yolks, sugar, milk and oil at low speed until evenly beaten.
3
Sieve in low flour.
4
Use an egg beater to beat at low speed until the egg yolk paste is smooth and free of particles.
5
Use a rubber spatula to take 1/3 of the egg white and mix well with the egg yolk paste.
6
Pour all the mixed egg yolk paste into the remaining egg white, cut and mix well.
7
Preheat the oven to 160 degrees, lay oil paper on the baking sheet, and pour the cake paste into the baking sheet to shake out large bubbles.
8
Bake the middle layer of the oven for 25 minutes to see if the surface color turns golden. Bake the oven and invert it upside down, and let it cool a little to remove the oil. (Adjust according to the temper of your own oven)
9
Divide evenly into four equal parts for use.
10
Stir evenly with 20 grams of high flour +100 grams of water, microwave oven for high heat for 20 seconds, and then high heat for 20 seconds until obvious lines appear. This is the prepared soup. (The temperature in this state is almost 65℃)
11
Put all ingredients except butter into the bread machine and stir until they are made into a dough. Add butter and continue to stir.
12
until you can pull out a large piece of film.
13
Put it in a warm and moist place and ferment until twice as large (poke the hole and no rebound).
14
Divide into four portions, roll round and relax with plastic wrap for 15 minutes.
15
Roll out the relaxed dough into a rectangle and place in a piece of cake.
16
Roll tightly from top to bottom and close the seal. Finish four in turn.
17
Put it into a baking sheet for secondary fermentation until twice the size, and brush the surface with egg liquid.
18
Preheat the oven to 180 degrees and bake for 30 minutes, cover with tinfoil after coloring the surface.