On the weekend, I made matcha honey bean and Qifeng cake with my husband, and the two of them enjoyed their leisure time during the holiday.
Matcha cake has been made many times and I like its top-grade taste and light aroma of matcha.
Every time I make a cake, I am responsible for handling the egg yolks and my husband is responsible for making the egg whites. The final combination becomes a perfect cake.
Matcha, honey bean, and Qifeng cake
By ElissaHerman
Recipe Recommendations
- low-gluten flour 80g
- BP powder 2g
- matcha 8g
- honey beans 60g
- egg yolk 60g
- sugar 85g
- salad oil 40g
- milk 80cc
- protein 125g
- cream 200cc
- sweetening
- baking
- an hour
- ordinary
Steps for Matcha, honey bean, and Qifeng cake
1
Sift the materials in A except the honey beans twice with a sieve for later use.
2
Rinse the honey beans with water to remove the sugar on the surface, and dry the water on the surface with kitchen paper.3
Place the mold in the oven and preheat it at 170 degrees.
4
Beat the egg yolks until white, then add the ingredients in B in order and stir well.
5
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6
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7
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8
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9
Then add the ingredients in 1 and 2 and stir until no powder is visible.
10
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11
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12
Use a separate egg beating bowl to add the egg white in C, and add the sugar in 3 times.
13
Beat until the hardness of the hanging scraper is as high as the hardness.
14
Then add the protein from 6 to 4 in 2 times, and gently stir in a G shape with a spatula.
15
Remove the mold in 3, and evenly sprinkle the surface with flour.
16
Then pour the material from 7 into the mold and evacuate the air.
17
Place 16 in a preheated oven at 170 and bake for 50 minutes.
18
Remove and stand upside down to cool thoroughly.
19
Then garnish with cream and blue enzyme in D and serve.