Matcha yogurt ancient morning cake, super soft and shaking, as lovely as Keji's electric buttocks.-You Are Foodie

By Ian
96

Matcha yogurt ancient morning cake, super soft and shaking, as lovely as Keji's electric buttocks.

Today, we made a simple matcha yogurt ancient morning cake. matcha makes the cake more fresh, soft and delicious, and tastes like a light cheese cake, satisfying.

Main Ingredients

1. There should be no residual yolk and water in the egg white, otherwise it should not be sent.2. It is better to refrigerate egg whites to make them easier to pass.3. Finally, soak the knife in hot water, and the cut surface will be smooth.4. The mold of the loose bottom is wrapped with a layer of tin foil to prevent water from leaking in when baking.

Step 1 . Separate the egg white and yolk of 4 eggs in advance, and refrigerate the egg white for standby.

Step 2 . 30g of low gluten flour, 8g of matcha powder and 10g of corn starch, sift them together and put them in a basin for standby.

Step 3 . 50g vegetable oil, heated to the state of oil thread rolling, about 70-80 ℃. (Scalding can prevent the formation of gluten and make the cake softer)

Step 4 . Pour the heated vegetable oil into the flour, and stir well to form a paste.

Step 5 . Add 4 egg yolks and stir well.

Step 6 . 100g yogurt (preferably thick yogurt), add in.

Step 7 . Stir to make it mixed evenly.

Step 8 . Sift the batter once to make it more delicate.

Step 9 . 4 refrigerated egg whites and 5g lemon juice. Put them together and beat them until they are foam.

Step 10 . 60g of fine granulated sugar shall be added in three times to be whipped, and the sugar shall be added in coarse bubble, medium bubble and fine bubble.

Step 11 . Send until the small elastic hook of the egg beater is lifted.

Step 12 . Take 1/3 of the egg white paste and add it to the matcha egg yolk paste.

Step 13 . Stir well.

Step 14 . Pour it all back into the egg white paste.

Step 15 . Stir well.

Step 16 . The mold shall be padded with oil paper in advance (note: a layer of tin foil is wrapped outside the loose bottom mold). The batter shall fall from a high place and shake the mold to make the batter flat.

Step 17 . Shake the mold twice, and then draw several circles in the batter with chopsticks to remove large bubbles.

Step 18 . Prepare a large deep baking pan, put the cake mold into it, pour half of the cold water into the large baking pan, and then put it into the oven.

Step 19 . Preheat the oven at 150 ℃ in advance and bake it for 70 minutes (Note: after baking until the cake surface is colored, cover it with a piece of tin foil, so that the surface will not be too scorched).

Step 20 . Shake 2 times after baking, shake out the hot air inside the cake, and then demould to cool.

Step 21 . Keji Electric Butter Yogurt Ancient Breakfast Cake, completed

Step 22 . There will be a faint sound when it is broken, which is very healing.

Step 23 . The taste is fresher, and the cake is super soft.

Step 24 . It tastes like a light cheesecake after being refrigerated.

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