matcha cake
Ingredients: low-gluten flour,eggs,salad oil,white vinegar,fine sugar,fresh milk,matcha powder
Recipe Recommendations
- low-gluten flour 90 grams
- eggs of 5
- fine sugar 70 grams(加入蛋白中)
- salad oil 60 grams
- fresh milk 60 grams
- matcha powder 10 grams
- white vinegar few drops
- sweetening
- baking
- several hours
- ordinary
Steps for matcha cake
1
Use an egg beater to beat the egg white until it becomes fish-eye bubble, add 1/3 of the fine sugar.
2
Continue beating until the egg whites begin to thicken and form a coarse foam, then add 1/3 of the sugar.
3
Continue beating until lines appear on the surface of the egg white, add the remaining 1/3 of the sugar. Keep beating.
4
When the whisk is lifted, the egg whites can pull out an upright sharp corner, and it is OK.
5
Add 30 grams of fine granulated sugar to egg yolks and gently beat with an egg beater. Don't beat the egg yolks. (At this time, start preheating the oven to 150 degrees)
6
Add salad oil and milk in turn and stir well (it is best to add salad oil in portions). Add the sifted flour and gently stir well with a rubber spatula.
7
Pour 1/3 of the egg white into the egg yolk paste. Gently stir evenly with a rubber spatula (stir from the bottom up, without making circles to avoid defoaming the egg white). After stirring evenly, pour all the egg yolk paste into the basin holding the egg white, and gently copy it evenly until the egg white and egg yolk paste are fully mixed.
8
Pour the mixed cake paste into the mold and smooth it out. Pick up the mold and shake it twice on the table to create large bubbles. Place in the oven at 150 degrees for 55 minutes. (My oven is 'beautiful 25 liters' at 125 degrees for 75 minutes)
9
After baking, throw it twice on the table to shake out the heat to prevent your waist from collapsing. Immediately turn upside down until cool, and remove the mold after 30 minutes.