Cube Cake
By VicentaLakin
In March, the spring rose and the green was everywhere. About three or five friends, it's best to go out. The spring and rain have stopped the outside. It's fun to bake a cup of green tea cake, to make a pot of spring tea, to look at the drops of rain falling under the lid, and then cut like a thread, and then it's like a broken bead, ticking and ticking. It's spring time
Recipe Recommendations
- low-gluten flour 80g
- matcha powder 20g
- eggs of 5
- vegetable oil 60g
- milk 75g
- fine sugar
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Cube Cake
1
the yolk and the protein are separated and the protein is placed in a clean, oil-free container. pour water, oil and 30 g fine sugar into the yolk and mix it evenly。
2
Flour and tea powder are sifted into the yolk, evenly mixed, and the mixed yolk paste is thin, sticky and non-particle, so the yolk paste is ready。
3
Preheat oven, 160 degrees. Add fine sugar to the protein, low-speed ejection to neutral hair bubbles, lift an egg-beater, and have a straight, sharp angle of the protein, as shown in the figure。
4
One third of the protein cream is poured into the yolk paste, evenly from bottom to top。
5
All the paste of step 4 is poured into the remaining protein cream, evenly from the bottom to the top。
6
Cook the gold without the sticky squares, put oil paper in the oven, plow the cake down and shake the bubble。
7
Put the mold in the middle of the oven, 150 degrees, 20 minutes. When it's out of the oven, it's taken out of the mold, put it on the hanger, tore away the oilpaper on the four sides, and it's cool, and it's cut to eat。