Baking recipes are here again! In fact, because I bought too much matcha powder, I decided to make the matcha cake that my uncle missed, which is the simplest and easiest to get started with, this time challenging the taste of matcha. All ingredients can be bought in the whole union, as long as the ingredients are prepared and made, there are almost no failures.
This cake is very delicious anyway, the method is simple, you can experiment with several flavors and methods at will, very fun. For example, if you want to replace white sugar, sucrose and other chemical sweets, the current desserts will use raw agave honey, because the glycemic index of raw agave honey is only 17, which is a low glycemic index material, even if the blood sugar is unstable friends, you can eat with confidence.
In the application of desserts, the role of eggs is to set the shape, and the natural coconut oil for raw desserts can also achieve the stereotyping effect. Dessert plus fresh milk is mainly to increase the milk smoothness, instead of the proposal can be raw cashew nuts with water made of cashew milk, because raw cashew nuts taste more neutral, fiber is thin, the most important is no clothes (not like walnuts or almonds), the application is more convenient. If you want to add milk flavor, you can add a tweed seed or cold-pressed tweed flavor essential oil to the raw dessert. Mild matcha aroma, light citrus flavor, sweet like the afternoon sun, gentle like a nap pillow ~ can make 8 to 9 inches of cake.
Ingredients: 7 eggs, 110g of low gluten flour, 20g of matcha powder, 90g of caster sugar, 65g of vegetable oil, 70g of honeydew diced oranges, 1 can of Yakult (red can) (100ml), 5g of rum (omitted), 1/2t of tartar powder (omittable), 1/2t of meringue powder (omitted).
1, baking mold in advance spread baking paper, egg yolk, egg white separate, egg white added to the tartar powder, meringue powder, the orange diced in Yakult, add rum, let the surface of the sugar dissolve into the liquid, you can take half of the Yakult to heat, pour into the matcha powder to spread evenly until there are no particles. I sifted the flour with matcha powder because I forgot, which will cause some small particles of matcha powder, and if you don't mind, it doesn't matter.
2, egg yolk paste: egg yolk, vegetable oil, Yakult (excluding diced oranges) added to the pot to laxify evenly, sift in dry powder until evenly free of particles. Meringue: Beat the egg white until it appears coarsely, add half of the granulated sugar, after the overall whitening volume of the meringue becomes larger, add the remaining granulated sugar, beat until the wet and dry foam, pick up a stable small curved hook.
3, preheat the oven up and down the heat 150 degrees, the meringue dig 1/3 into the egg yolk paste evenly, it does not matter with the whisk, as long as the egg white is beaten absolutely not too much will not defoam, evenly add all to the remaining meringue to continue, and mix into the orange diced, the orange cube will sink to the bottom is normal, pour into the baking mold, the surface is smoothed, the size of the baking mold is about 28 * 32 * 5 (cm).
4, put the bottom of the oven, and then pad a baking dish, add about 600ml of hot water to steam, 150 degrees baked 70min, 170 degrees baked until colored, baked ~ good aroma, the surface will not crack, the color is very uniform.
Uncle tips
1. Store at room temperature for 3 days and refrigerate for 1 week.
2: Whisk the cream cheese at medium speed until it becomes very silky, add caster sugar, continue to whip into a batter, and feel the granularity of the sugar at all.
3, in order to make the cheesecake taste more dense, but of course you can also choose the lazy way, that is, put all the ingredients into the stirring, no blender with the juicer can also be.