The ancient cake of matcha tea has a cloud like taste and a fresh and unique flavor.

Details of ingredients

Main materials
  • Matcha powder 8g
  • boiling water 20 g
  • low-gluten flour 50g
  • vegetable oil 40g
  • milk 35g
  • egg 3
  • berry sugar 50g
  • lemon juice 4 g
  • sweet taste flavor
  • baking workmanship
  • Hours time consuming
  • senior difficulty

Steps of making matcha ancient breakfast cake

  • one
    First, mix 8g of matcha powder and 20g of boiled water together, and melt all matcha powder.
  • two
    Heat 40 grams of vegetable oil until the oil filament is rolling. Leave it off the fire. Don't heat it too hot. Add 50g of low gluten flour and mix it into a uniform paste.
  • three
    Pour the batter into the basin and set aside.
  • four
    Add the matcha paste to the batter.
  • five
    Stir well.
  • six
    Add 35g milk and stir well.
  • seven
    Finally, add 3 egg yolks and stir well.
  • eight
    Stir until smooth and free of particles, and set aside for standby.
  • nine
    3 egg whites, 4g lemon juice, just a little.
  • ten
    Make large fish eye bubbles.
  • eleven
    50g fine granulated sugar is added in three different foam states: coarse foam, medium foam, fine foam.
  • twelve
    Send until the egg beater is lifted with a small elastic hook.
  • thirteen
    Take 1/3 of the egg white paste and add it to the egg yolk batter.
  • fourteen
    Use the method of cutting and turning to turn the mixture evenly.
  • fifteen
    Pour it all back into the egg white paste.
  • sixteen
    Continue to use the method of cutting and turning, and turn the mixture evenly.
  • seventeen
    The baking pan shall be padded with oil paper in advance. If the bottom mold is loose, a layer of tin foil shall be wrapped outside to prevent water leakage. The batter shall be poured into the 6-inch round mold baking pan from a high place.
  • eighteen
    Shake twice to remove the big bubbles, prepare a large baking pan, fill it with cold water, put it in, and then put it into the oven.
  • nineteen
    Preheat the oven at 150 ℃ in advance, bake it for 70 minutes, and cover it with a layer of tin foil after the surface is baked and colored to prevent the surface from being too scorched.
  • twenty
    Shake the baking pan after it is out of the oven, shake off the internal heat, and then demould it to cool it.
  • twenty-one
    Sprinkle a layer of powdered sugar on the surface and decorate it.
  • twenty-two
    Tea making ancient breakfast cake, complete O
  • twenty-three
    The taste is as delicate as clouds, and the matcha is unique and fresh.
  • twenty-four
    There is a faint sound when it is broken off. It is moist, soft, elastic and very delicious

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