Super delicious popcorn cake is coming, like the north nose of matcha don't miss Oh ✅ a knife cut down the instant burst pulp, good healing, qq bullet balls fragrant non-greasy matcha cream soft cake, absolutely delicious The recipe for this cake embryo is two six inches
By Khun Kun Girl
Royalties
- Cake embryo
- 5 eggs
- White sugar 65
- Low gluten flour 70 g
- Corn starch 20 g
- Milk 65 g
- Corn oil 40 g
- A pinch of salt
- White vinegar 2-3 drops
- Matcha milk cap
- Milk 200 g
- Sugar 20 g
- Cornstarch 15 g
- Matcha powder 6 g
- 2 egg yolks
- Butter 7 g
- Light cream 160 g
- Sugar 7-9 g
- Milk 60 g
- White jade balls
- Glutinous rice flour 45 g
- Sugar 7 g
- Warm water 30-34 g
- ornament
- Honey beans
- Matcha powder
Practice steps
1: Mix low gluten flour, corn starch and salt, sift twice at a high place, separate the egg yolk protein and spare milk, oil and salt and stir well until emulsified
2: Sift in the flour and corn starch mixture that has been sieved twice, and mix well in a z-shaped shape
3: Add the egg yolks
4: Stir until smooth
5: Preheat the oven at 160 degrees Celsius, add white vinegar to the egg white, and add white sugar in parts
6. Whisk to a small hook state
7: Mix one-third of the meringue with egg yolk paste
8: Pour the mixed paste back into the remaining meringue
9: Stir well
10. Pour the batter into the mold from a high place and shake the mold gently
11: Bake in the preheated oven at 150 degrees for 31 minutes
12, the baked chiffon is taken out, falling from a high place, shaking out the hot air, and immediately reversing the buckle
13: Start making matcha milk cap: stir the egg and sugar well
14: Sift in corn starch and matcha powder and stir until there is no dry powder
15: Add milk and stir well
16: Pour into a non-stick pan and continue stirring over low heat
17: Thicken until slowly thicken, bubbles, add butter and stir until the butter melts
18: Pour into a bowl and apply a layer of plastic wrap to the surface
19: After the custard sauce is thoroughly cooled, add the milk until absorbed
20: Whisk the cream slightly until lines appear
21. Add to matcha karsta sauce
22, mix well, and finally the flowable state
23: Mix glutinous rice flour and sugar well and add warm water
24: Knead into smooth glutinous rice balls
25: Divide into nine small portions and roll into rounds
26: Bring water to a boil and add the balls
27: Cook until bleached, remove and add to cool water
28. String on a bamboo skewer
29, start to assemble: qifeng cake around a circle of edges, dig a hole in the middle, put in the honey beans, pour in the matcha milk lid, the surface of a layer of matcha powder in the opposite position of the edge with scissors to cut a small mouth, put a string of white jade balls, sprinkle matcha powder on the surface
Tips
Make a good karstack sauce, cover with a layer of plastic wrap, stick to the kasta sauce to prevent hardening
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