Matcha Qifeng practice,

Raw materials:

4 egg yolks, 20g sugar, a little salt, 50ml sunflower oil, 50ml water, 70g low flour, 5 proteins and 50g sugar.

Size: 18cm Qifeng cake mold.

Prepare in advance:

1, egg yolk and egg white are separated.

2. Mix the low powder with the matcha powder and sieve for later use.

Exercise:

1. Stir the egg yolk, add 20g sugar and a little salt, and stir until the color becomes light.

2. Add oil several times and stir well.

3. Add water once and stir well.

4. Sift in the powder and mix well into egg yolk paste for later use.

5. Add sugar to the egg whites three times and beat until wet and foaming (the tip of the egg whites will be hooked when the eggbeater is lifted).

6. First, mix a fist-sized egg white cream with the yolk paste, then add 1/3 egg white cream into the yolk paste and stir well. After stirring well, pour into the remaining 2/3 egg white cream and stir well.

7. Put it into the mold and shake off the big bubbles on the desktop. You can also use a bamboo stick to mark "Z" on the cake paste to remove bubbles.

8, oven 170 degrees, ground floor, about 40 minutes.

9. Back-buckle immediately after discharging, and demould after completely cooling.

note:

1, the cake oil should use colorless and odorless salad oil. I usually use sunflower oil and corn germ oil instead of olive oil.

2. I used Qifeng cake mold. If I use an ordinary circular mold, due to the different thermal conductivity, it is best to dry the protein until it bubbles, otherwise it will easily shrink and collapse.

3. The container containing egg white should be water-free and oil-free, otherwise it is not easy to deliver.

4. When stirring the pastry and yolk paste, use a rubber scraper to pick it up from the bottom and stir it. Don't stir it in circles, or it will foam.

When you start to stir the egg whites, preheat the oven at the same time.