How to make matcha cake: Ingredients: 150g cream cheese/100g butter/150g milk, 6g matcha powder/20g corn flour/15g cake flour, 40g egg yolks (about 2)/35g fine sugar, egg whites 120 (about 3 pieces)/70g of fine sugar. 1. Melt the ingredients: 150g butter, 100g butter/150g milk over water and stir evenly; 2. Sift the ingredients: 6g matcha powder/20g corn flour/15g low flour, stir in the cheese paste, then add egg yolk and 35g fine flour. sugar; 3. Beat the egg whites with sugar until wet peaks, and stir 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 continue baking for 30 minutes. Ingredients: Waffle powder 200g matcha powder 3g white sugar 20g eggs 2 cream 30g fresh milk 100c.c Fat pot MBG-0111 Taiwan water 120ml salt 2g white sugar 20g cream 15g high-gluten flour 200g yeast powder 2g Method

step11

Today’s protagonist is the ingredients for matcha cake.

step22

Put the [dough] ingredients into the パンのhotpot (fat pot) bread making machine in order, go to stroke 10, knead the dough and ferment.

step33

Use the dough beating time to sift the matcha batter-dry ingredients and set aside.

step44

Microwave the cream (or heat it over water) until it becomes liquid, and stir the matcha batter and wet ingredients evenly.

step55

Pour the sifted matcha batter-dry ingredients into the matcha batter-wet ingredients in 2-3 times and stir until the batter can stretch out the "hook" of 2-4 cm. "Just the degree.

step66

Pour the batter into the inner pot of the パンのpan bread maker and smooth the surface.

step77

Step 15, bake, dark color, 50 minutes. Before the time is up, bursts of matcha aroma are already wafting~~~~^^

Ingredients

3 eggs, 80G cake flour, 50G sugar (put all in the egg whites, Because I don’t like things that are too sweet), 50G water, 50G salad oil, 10G matcha powder, 1.5G salt, 3-5 drops of white vinegar, appropriate amount of whipped animal cream

Method

< p>1. Mix the water and salad oil evenly, add the egg yolk and stir briefly for a few times, then sift in the low flour, and use a manual egg beater to gently stir evenly until there is no powder.

2. Put the egg whites in a clean container, add white vinegar and salt, beat with an electric egg beater until coarse foam, then add white sugar in three batches, and beat the egg whites until stiff peaks form.

3. First add 1/3 of the meringue into the batter, mix the batter by cutting and mixing, then add 1/3 of the meringue into the batter, continue to cut and mix, and finally pour the batter. Fold into the remaining meringue and mix gently (be gentle).

4. Take an appropriate amount of batter and matcha powder and mix evenly. Pour into the batter and pull twice to create a colorful cloud shape.

5. Pour the batter into a baking pan lined with greaseproof paper, preheat the oven to 170 degrees for 15 minutes (if it is a four-egg recipe, the recommended time is 20 minutes)

6. While the cake is baking, use this time to whip the animal butter.

7. After taking it out of the oven, shake it twice on the table and place it upside down on the grill. After it cools slightly, tear off the oil paper at the bottom, cut off the corners, place the cake on a high temperature cloth, and spread whipping on it. Roll the whipped cream into a tube shape and cut it after 10 minutes.