Mothers have been much more relaxed since the children started school. Think about this year's children's long winter vacation, which can give mothers a headache. Although it's a lot easier now, preparing breakfast for children every morning is always as busy as a war. Only when the children are sent away can they breathe a sigh of relief.

Seeing my daily hard work, the other day, my husband bought me a breakfast machine, which can make sandwiches, cakes, doughnuts, waffles and fruit towers. At the same time, it can be fried, steamed and boiled. It is really multi-functional, convenient and practical. I am so satisfied with it after using it for a few days. The key is to save time, and you can make all kinds of cakes and eat them every day, so children can't eat enough every day. It turns out that having a multifunctional sandwich breakfast machine can turn the busyness like a chicken flying and a dog jumping every morning into a pleasure.

Today, I will share with you a matcha cupcake that can be made without oven. The method is simple, soft and delicious, and you can't stop eating one bite at a time. Adults and children love it. Let's take a look at it, the steps are detailed, and you will see it at a glance.

Mocha cupcakes

Ingredients: 4 whole eggs, 50g of fine sugar, 50g of vegetable oil, 60g of low-gluten flour, 8g of matcha powder, 50g of salt 1 g, and 55g of milk.

Preparation of raw materials: 200 grams of low-gluten flour, four eggs, 250ml of pure milk, 200ml of whipped cream, 60 g of white sugar, 20 g of matcha powder, 0/5 g of fish glue powder/kloc-,and a little corn oil. Step 1: We prepare a small bowl, add 30ml of clean water and gelatin powder into the bowl, then stir evenly for 30 seconds, then put it into a large bowl filled with boiling water, and then let gelatin powder dissolve normally through boiling water.

Step 2: Prepare a clean bowl, add 5g of matcha powder and 50ml of pure milk into the bowl in turn, and then stir evenly with an egg beater until it is free of granules.

Step 3: After that, pour the stirred matcha milk into the pot. At this time, there is no need to fire. Continue to pour 100ml of pure milk, 100ml of light cream and 10 g of white sugar, and then fire and start to stir evenly for 30 seconds.

Step 4: After that, heat it to 75-85 degrees, turn off the fire, pour the melted fish glue into the pot and stir it evenly for 30 seconds.

Step 5: Prepare a container, pour the matcha liquid in the pot into the container, cover it, let it cool properly and put it in the refrigerator for 1 hour, waiting for it to solidify.

Step 6: First, we prepare two bowls to separate the yolk and egg whites.

Step 7: Then add corn oil, white sugar 1 0g, and 50 ml of pure milk into the bowl filled with egg yolk in turn, and evenly stir1min to make its shape become emulsified.

Step 8: Then we sift the low-gluten flour into the bowl and beat it evenly with an egg beater for two minutes. This process will be a little difficult, so it must be made into no obvious powder particles.

Step 9: Then we began to cream. Divide 30 grams of white sugar into three parts, and put it into the egg white several times until it looks like the white cream as shown below. If the time process is controlled by yourself.

Step 10: After that, we divide the meringue into two parts, add them into the matcha batter several times, and then blend them evenly.

Step 11: Then we prepare a square baking tray and pour the matcha batter evenly into the baking tray. Then shake the baking tray a few times, and then go to the oven to start baking.

Step 12: bake at 180 degrees for 20 minutes. Then take it out and let it cool before demoulding.

Step 13: Then we prepare a small bowl, put all the remaining whipped cream and white sugar into the bowl, and then beat it into a creamy shape with an eggbeater.

Step 14: After that, we take out the prepared matcha jelly and cut it into strips with a knife for later use.

Step 15: Then we spread the prepared cream on the matcha cake and wrap the cut matcha jelly in it.

Step 16: After that, we just need to spread a bigger layer of oiled paper on the bottom of the cake, and then roll up the whole cake as shown below.

Then put it into the outer packaging of the white rabbit toffee as shown below, and both ends must be tied tightly, which is the key step to finalize the design of the matcha cake.

At this point, we can put the cake in the refrigerator for 20 minutes to speed up the shaping. Basically, the matcha cake we take out looks like the picture below. Finally, we just need to cut into pieces with a knife to eat.

Finished product renderings: I wonder if this matcha cake with high value has won your love? This sweet, fragrant, soft and delicious tea cake is sure to become the favorite of children at home!