Matcha double Qifeng cake-You Are Foodie

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By Beryl
30

Matcha double Qifeng cake

Lezhong baking contest - end edge

Main Ingredients

Vinegar 0.65g (2 parts)
Matcha powder Proper amount (1 portion)
salt 0.5g
berry sugar 24g (2 parts of protein added)
corn starch 6G (2 copies)
Corn oil 16g (2 copies)
milk 18g
low-gluten flour 28g

Step 1 . Separate the egg white and yolk, 2 egg yolks and 4 egg whites in a bowl (divide them equally after mixing).

Step 2 . Put the egg white into the refrigerator for refrigeration, add milk (1 part), corn oil (1 part), white granulated sugar (1 part) and salt (1 part) into the egg yolk respectively, and stir well without particles.

Step 3 . Put the egg white into the refrigerator for refrigeration, add milk (1 part), corn oil (1 part), white granulated sugar (1 part) and salt (1 part) into the egg yolk respectively, and stir well without particles.

Step 4 . Add low gluten flour and corn starch into the egg yolk mixture respectively, and stir evenly without particles.

Step 5 . Add low gluten flour and corn starch into the egg yolk mixture respectively, and stir evenly without particles.

Step 6 . Put the egg yolk mixture aside, take the egg white out of the refrigerator, whisk it at high speed as shown in the figure, add 1/3 of white granulated sugar (total 48g), and then whisk it at medium speed.

Step 7 . Whisk until it is as shown in the figure, add 1/3 of the total sugar (1/2 of the current sugar), and then whisk at a low speed.

Step 8 . 6. Send it as shown in the figure, with a small hook, it's OK.

Step 9 . Divide the beaten egg white into 2 parts, then divide into 3 parts and add egg yolk paste respectively.

Step 10 . Divide the beaten egg white into 2 parts, then divide into 3 parts and add egg yolk paste respectively.

Step 11 . Pour Matcha cake paste and ordinary cake paste from both sides of the mold at the same time. (the light is too strong when shooting, so it's a little weak.)

Step 12 . Bake in the oven at 150 ℃ for 30 minutes. Bake as shown in the picture.

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