The ancient cake of matcha tea has a cloud like taste and a fresh and unique flavor.
Details of ingredients
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
oneFirst, mix 8g of matcha powder and 20g of boiled water together, and melt all matcha powder.
twoHeat 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.
threePour the batter into the basin and set aside.
fourAdd the matcha paste to the batter.
fiveStir well.
sixAdd 35g milk and stir well.
sevenFinally, add 3 egg yolks and stir well.
eightStir until smooth and free of particles, and set aside for standby.
nine3 egg whites, 4g lemon juice, just a little.
tenMake large fish eye bubbles.
eleven50g fine granulated sugar is added in three different foam states: coarse foam, medium foam, fine foam.
twelveSend until the egg beater is lifted with a small elastic hook.
thirteenTake 1/3 of the egg white paste and add it to the egg yolk batter.
fourteenUse the method of cutting and turning to turn the mixture evenly.
fifteenPour it all back into the egg white paste.
sixteenContinue to use the method of cutting and turning, and turn the mixture evenly.
seventeenThe 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.
eighteenShake 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.
nineteenPreheat 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.
twentyShake the baking pan after it is out of the oven, shake off the internal heat, and then demould it to cool it.
twenty-oneSprinkle a layer of powdered sugar on the surface and decorate it.
twenty-twoTea making ancient breakfast cake, complete O
twenty-threeThe taste is as delicate as clouds, and the matcha is unique and fresh.
twenty-fourThere is a faint sound when it is broken off. It is moist, soft, elastic and very delicious