Spring is here, and of course you have to eat delicious matcha cake! Matcha powder, cake powder ready to !!!
By Dog Patrol
<h2>Royalties</h2>
Low gluten flour 45 g
Matcha powder 5 g
3 eggs
Milk 50 g
Salad oil or corn oil 35 g
White sugar 45
White vinegar a few drops
<h2>Practice steps</h2>
1. Prepare the above materials
2. Pour oil and milk together
3: Stir well with egg pumping and stir into an emulsified shape like the picture
4: Sift matcha powder and low gluten flour together into the emulsified liquid and mix well
5, the egg white and egg yolk separation, egg white can not be mixed with egg yolk, water, oil and other liquids
6: Add the egg yolks to the batter and stir well
7, next beat the protein, first drop a few drops of white vinegar into the protein, medium and high speed to send, hit until a large fish eye bubble appears, add one-third of the white sugar.
8: Continue until small bubbles appear and add one-third of the sugar
9, continue to send, when the delicate lines begin to appear, add the last sugar, low and medium speed, and finally low speed finishing meringos
10, sent to this extent, lift the egg pumping has a small sharp corner to appear
11: Add one-third of the meringue to the egg yolk paste and mix it well carefully, and then pour the mixed batter into the remaining meringue and mix well
12, pour into the six-inch mold, do not stick oil paper in the mold
13, light vibration mold, put on the baking sheet, sent to the oven, the upper tube 120, the lower tube 140, baking for one hour
14, gradually expanding
15, after maturity, quickly take out, first gently shake the mold, and then buckle upside down, and then release the mold after it is cool
16, very beautiful and perfect six inch matcha chiffon
17, cut open to see, delicate and soft
18. Fluffy and sweet
<h2>Nutritional benefits of low gluten flour</h2>
Nourish the heart, benefit the kidneys, remove heat, quench thirst, and treat dirty, irritable, thirst-
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