The cake body is an ordinary chiffon cake, six inches square

2 eggs,

45 grams of cake flour,

10 grams of matcha powder

3 tablespoons of water,

2 tablespoons of salad oil,

2 tablespoons of sugar,

baking powder Half a teaspoon,

15 grams of honey

Cake body production:

1. Mix egg yolk, water, oil and honey until the color turns white, that is Emulsified state

2. Sift in flour, matcha powder and baking powder, stir evenly;

3. Add a few drops of vinegar and sugar to the egg whites and beat until stiff peaks

4. Pour 1/3 of the egg white into the egg yolk paste and mix evenly, then pour the egg yolk paste into the remaining egg white paste and mix evenly

Preheat the oven to 160 degrees and heat up and down. Bake the middle and lower layers for 35 minutes

Preparation of matcha sorbet:

2 egg yolks,

80 grams of sugar,

15 matcha powder grams,

20 grams of corn flour,

200ML of milk,

150ML of fresh cream,

A little vanilla extract,

1. Mix half of the fine sugar and matcha powder and stir evenly.

2. Mix the egg yolks with the other half of the fine sugar and beat until white, then add corn flour and continue stirring

3. Heat the milk over fire and stir with a wooden spatula until it is almost boiling

4. Add the milk to the stirred matcha sugar powder and stir thoroughly again

5. After the milk matcha paste has cooled slightly, add the egg yolk liquid, stir thoroughly, then place over medium heat and stir thoroughly, and heat until thick.

6. Stir the cooked matcha paste in ice water to cool it, then add the whipped cream and vanilla essence, stir evenly and pour it into the crisper.

, put in the refrigerator to freeze.

(After 1 hour, take out and stir, then put it in the refrigerator to freeze again, repeat twice)

Put the cooled cake piece back into the baking mold, and spread it thinly on the cake piece Apply a layer of whipped cream, pour the frozen matcha sorbet into a semi-creamy form

, level it, then apply another layer of whipped cream (this layer can be slightly thicker), and put it on top Chill in the refrigerator.

When eating, sprinkle a layer of matcha powder on the cake and cut into pieces. {...Philip. 2008-07-13 14:30 Report

Making materials:

cream cheese150g/butter 100g/milk 150g

Matcha powder 6g/corn flour 20g/ 15g cake flour

40g egg yolks (about 2 pieces)/35g fine sugar

120 egg whites (about 3 pieces)/70g fine sugar

Preparation method:

1. Melt ingredient a over water and stir evenly

2. Sieve ingredient b and mix in cheese paste, then add egg yolk and 35 grams of fine sugar

3. Beat the egg whites with sugar until wet peaks form, and mix in the cheese batter in batches

4. Pour the batter into the mold, preheat the oven to 150 degrees, bake with hot water for 30 minutes, turn off the heat and turn off the heat. Continue baking for 30 minutes