How to make Swan puff cake - VicentaLakin's Recipe

Recipe Recommendations

butter 20g
Isuzu Matcha Powder 6G
low-gluten flour 70g
sugar
eggs 240g
light cream 300ML
milk 20ml
salt 1.25g
water 100g

sweetening
roast
a day
ordinary

Steps for Swan puff cake

1

Let's make a swan puff, butter with water and salt and boil it in the pot.

2

Turn off the fire when it boils, pour in a sift of low-banded flour and quickly mix it with a razor.

3

Then the fire heats up to the bottom of the pot with a white film.

4

Put the mixed pasta in two sacks. One sip and one mouth.

5

Squeezing the swan's neck with a small bouquet. It's roughly a two-shaped shape

6

Squeeze the swan's body with a thick-cut bouquet, and make it look like a drip

7

The swan's neck is in the oven for 160 degrees and 5 minutes. The swan's body is in the oven for 190 degrees and 20 minutes.

8

The bake ends with the cooling out. Start with the swan puffs, cut down the lower layer and split everything into two.

9

100 g light cream and 10 g sugar, with an eggbeater, to the appearance of a rigid flowerline. fill it in a bouquet, then squeeze it on the bottom floor of the puffy.

10

Then we'll make a tea vortex cake. First, we'll heat up the butter milk.

11

Then we'll sift the tea powder, mix the low-banded flour.

12

240g eggs, about 200g egg fluids... and 85g sugars in turn... with a cook's machine... eject to the egg white... pick up a mix, and the egg fluid will fall down like silk.

13

Scavengers of powdered tea and low-banded flour into the distributed egg fluids.

14

Smash the powder and the egg fluid and then double the melted butter milk with the razor.

15

Scattered pasta, pouring high into the 28x28 dish, leveling it, shaking the bubbles out.

16

When the bake is over, move the cake to the cooler shelf, with a new silica paper on it, and then put your hands on the face and tear the paper from the bottom.