Auxiliary materials: whipped cream 150g fine sugar 15g strawberry.
Method for making strawberry matcha cream cake
1. Pour the milk and corn oil into a mixing basin and mix well;
2. Separation of egg yolk and egg white: put the egg yolk into the mixed solution of oil and milk, and stir evenly with a manual eggbeater;
3. Mix the low-gluten flour and matcha powder evenly and sieve them into the egg yolk liquid;
4. Stir evenly to form a silky state;
Add 5.90g of fine sugar to the egg white in three times, send it to the short sharp corner, heat it in the oven 180 degrees, and preheat it 10 minute;
6. Put 1/3 protein into the yolk paste. Stir gently and evenly with a rubber spatula (stir from bottom to top, don't stir in circles to avoid defoaming the protein). After stirring evenly, pour all the egg yolk paste into the bowl filled with protein and stir evenly in the same way until the protein and egg yolk paste are fully mixed;
7. Pour the mixed cake paste into the mold, smooth it, hold the mold with your hands and shake it hard on the table twice to shake out the big bubbles inside;
8 put it in a preheated oven, and bake it for about 50 minutes at 150 degrees.
9. Knocking will rebound, or inserting a bamboo stick to test, and baking the cake paste without taking it out;
10. Fasten it on the cooling rack until it cools;
1 1. Then demoulding and cutting into 3 pieces;
12. Take 1 piece, and use a round wooden wire ring to buckle out four small discs;
13.150g light cream and15g fine sugar;
14. put the cream into a paper bag, cut a small mouth, take a piece of cake, squeeze the cream evenly, and squeeze three layers in turn;
15. Finally, cover a piece of matcha cake and decorate it with strawberries.
Cooking tips
Fruit can be changed, and matcha cake embryos can be made one day in advance.