Ingredients
Low powder ( 75g ) | Egg white ( 5 ) |
Yolk ( 4 pieces ) | Corn oil ( 40g ) |
Milk ( 50g ) | White sugar (added to egg whites) ( 60 grams ) | Matcha powder ( 10g ) | Lemon juice ( A few drops ) |
How to make matcha cake
1.Prepare ingredients.
2.Egg yolk and protein are divided into different containers.
3. Add egg yolks, milk and corn oil and stir evenly until emulsified.
4. Sift in the cake flour and matcha powder and mix well.Do not over mix to avoid the occurrence of gluten.
5.Mixed batter.
6. Add sugar and lemon juice to the egg whites, beat at low speed first, then slowly increase to the highest speed beat.
7. Just pull it up until there is an upright tip.
8. Take part of the egg whites and mix them into the batter.Do not stir in circles, but stir, like Same as cooking.
9. After mixing, pour it back into the egg whites and mix well.
10. Pour into the 8-inch mold from a height and shake out the bubbles (preheat the oven at this time 150 degrees for 5 minutes).
11.Place in the oven at 140 degrees for 50 minutes.
12. Cover with tin foil after coloring.
13. Take out.
14.Invert and let cool for about 2-3 hours.
15.Remold.
16. Cut into pieces and serve.
Tips
1.The container containing the egg whites should be oil-free and water-free.I thought it would be OK to just add sugar to the egg whites, so I tried it and it was very good.2.When mixing the egg whites and batter, do not stir in circles to avoid defoaming.Pour the batter everywhere to eliminate large bubbles
3.The baking time and temperature should be adjusted according to the firepower of your oven.
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