Eggs 2 millet flour10g low-gluten flour 20g matcha powder 6g water 20g corn oil 20g white sugar 30g 4 people.

Accessories others

Lemon juice, a few drops of salt, a little almond slices, the right amount

The practice of matcha Qifeng cake

Step step

1

Mix white sugar10g and 2 egg yolks in a clean container, add vegetable oil and water to mix, and use a manual eggbeater to beat evenly until emulsified. Sieve the powder and mix it evenly in the egg liquid.

Step step

2

Put two egg whites in an oil-free and water-free clean container, add lemon juice and a little salt, and beat the egg whites with electric egg beater at low speed until they are foamed. Add 20g of white sugar in three times, and beat until the eggbeater can bring out small sharp corners.

Step step

three

Preheat the oven at 160℃. First, use a rubber knife to add one-third of the sent egg white into the egg yolk paste, and cut it evenly. The action should be light and fast to prevent defoaming. (The cutting action is: use a rubber knife to stick to the edge of the container, pick up the egg yolk paste from the bottom, cut it 3 or 4 times like a vegetable, and repeat the process of picking up and cutting it many times.) Finally, mix the mixed egg yolk paste.

Step step

four

Put the stirred egg paste into a soft measuring cup and evenly squeeze it into the mold for eight minutes. Sprinkle a little almond slices on the surface of the egg paste, gently shake it on the stage to make big bubbles, put the mold into the middle and lower layers of the preheated oven, and bake it for 30 minutes at 150 degrees 150 degrees (please adjust it according to your oven temperature).

Step step

five

After the cake is baked, it can be hung upside down and cooled. Look at the contrast between the front and back of the baked cake. The back is smooth and there are almond slices on the front.