2. Materials: 6 g of matcha powder/20 g of corn flour/0/5 g of low powder/kloc-0, then mix in cheese paste, and then add egg yolk and 35 g of fine sugar;
3. Add sugar to the protein until it is wet and foamed, and mix in the cheese batter in several times;
4. Pour the batter into the model, preheat the oven at 150 degrees, bake in hot water for 30 minutes, turn off the fire and continue baking for 30 minutes.
1, 4 eggs 2, flour100g (in which10g starch is added, which can reduce the gluten of flour, and cake powder is better); 3. Sugar100g; 4. Matcha powder12.5g;
make
1, separate the egg yolk and egg whites and put them in two large bowls (this method can shorten the beating time and is suitable for manual mixer);
2. Sugar 1/3 is put into egg yolk, and 2/3 is put into protein;
3. Whip the egg yolk until it is light yellow (generally, stir 1 minute will do);
4. Beat the egg whites into a creamy shape (it takes a long time to beat the egg whites in the tip of your hand, until there is no egg liquid in the bowl. This step directly depends on the quality of the cake. If there is egg liquid in the bowl, the cake will not swell and become an omelet);
5. Put the flour (sieved) into the egg yolk and stir it gently (stirring too hard will make the noodles stiff and affect the quality of the cake). After stirring, you will find that the noodles are all together (without adding water);
6. Put the matcha powder and egg whites into 5 and mix well.
7. After the egg paste is ready, you can put a layer of oil on the rice cooker and pour the egg paste in.
Cover the lid, press the "Cook" button of the rice cooker, wait for 2-3 minutes after jumping to keep warm, and then press again to cook. After a few minutes, you can smell the smell of cake. Open the lid, and the surface is light yellow, which is a little taller than the original one. Poke it with chopsticks. If it sticks in and the chopsticks are not sticky with egg paste, it means it is ok.
8. After cooling, it can be decorated with whipped cream.
Materials:
Ingredients: flour100g Accessories: eggs, 5 milks, 85g matcha powder10g light cream, appropriate amount of mango, appropriate amount of pitaya.
Seasoning: 40g corn oil and 90g white sugar.
1. Prepare the required materials and utensils, separate the eggs, and ensure that the egg beating basin is free of water and oil.
2. Send the egg whites first, and put the egg yolks aside for later use. When the egg whites are beaten into fish's eye bubbles with an egg beater, add 1/3 fine sugar (20g), and continue to beat until the egg whites begin to thicken and show fine foam, then add 1/3 sugar. When the protein is thick and lines appear on the surface, add the remaining 1/3 sugar
3. Continue to beat for a while. When the egg beater is lifted and the protein can pull out the curved sharp corner, it means that it has reached the level of wet foaming. Just hit it a little more until it is neutral.
4. Add 30 grams of fine sugar to 5 egg yolks, and gently break up with an egg beater. Electric egg beater can be used in this step to save time.
5. Add 40 grams of corn oil and 85 grams of milk in turn and stir well.
6. Sieve the flour and matcha powder, scrape, cut and mix evenly with a rubber knife.
7. Add 1/3 protein to the yolk paste. Gently stir with a rubber spatula (stir from bottom to top, don't stir in circles, so as not to defoam the protein). After mixing evenly, pour all the egg yolk paste into the bowl containing protein, and mix evenly by the same method until the protein and egg yolk paste are fully mixed.
8. Spread a layer of oil paper on a square baking tray (25*25cm) and pour the cake paste into the mold.
9. Shake the bubble
10. oven preheating, middle layer, 145 degrees, 30 minutes.
1 1. After baking, put the cake on the chopping board and gently remove the oily paper.
12. Cool and cut into rectangular pieces with a cake knife.
13. After whipping the whipped cream with sugar, squeeze it on the cake, stack the two cakes together, and squeeze a layer of whipped cream on the surface.
14. Dice the fruit and decorate it on the surface.