Japanese matcha tastes fresh and has different bitterness according to different concentrations. Matcha powder is mostly produced in Japan, where matcha cakes are very famous. The color of the cake embryo added with matcha is green, and the taste is sweet and soft with a little bitterness, which is not easy to get bored.
1, the separation of egg white and yolk, which is the first step of many cakes, will separate the cakes to make fluffy, while the whole egg cake is suitable for making thick cakes, because the taste will be stronger.
2. First, pour the egg yolk, sugar, melted butter, milk, bottom gluten cake powder and matcha powder into the mixture, and stir evenly to avoid enthusiasm. When you basically can't see sugar, it means it.
3. To reduce defoaming after the egg white is finished, it needs to be fast, and it needs to be amplified three times. The speed of the eggbeater is from slow to fast, and the tip that will not bend can be beaten.
4. Separate a part of the protein into the yolk paste and stir it evenly in batches to speed up the fusion of the two and reduce air loss. Pour all the cake paste into the rice cooker. After the surface is flattened, shake twice to discharge large bubbles.
5, direct heating waiting for tripping, the heating degree of the rice cooker may not be enough, with insulation or secondary heating. Until the inserted toothpick is not sticky, take it out and let it cool.
6. When the cake is cooked, sprinkle matcha powder on the whipped cream and send it back to the refrigerator. Spread the cream on the sliced cake and put it back in the refrigerator for two hours, so that the flavors will blend together and taste better.
Matcha cake tastes very strong, and the tea smells fragrant, so it won't get tired of eating it directly. It's easy to make a rice cooker. You can also try.