Matcha cream recipe is sweet and sweet, with fresh taste and satisfying taste.-You Are Foodie

By Harriet
81

Matcha cream recipe is sweet and sweet, with fresh taste and satisfying taste.

Today, make a simple matcha cream recipe, fragrant matcha, sweet cream, and soft cake, which will melt in the mouth and have a long milk flavor. There is no gorgeous appearance, but it has soft taste and rich milk sweet taste, which makes people satisfied.

Main Ingredients

1. There should be no residual yolk 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.

Step 1 . Five eggs. Separate the egg white and yolk for use. 50 grams of vegetable oil, 10 grams of matcha powder, put them together and stir the matcha powder to melt.

Step 2 . Add 50g milk and stir well.

Step 3 . 30g low gluten flour, 10g corn starch, sift and add.

Step 4 . Stir well.

Step 5 . Add 5 yolks.

Step 6 . Continue to mix well and set aside for standby.

Step 7 . Take out 5 refrigerated egg whites, add 5g lemon juice, and stir them up a little to produce large fish eye blisters.

Step 8 . 60g white granulated sugar is added and sent in three times. It is added and sent in coarse, medium and fine bubbles.

Step 9 . Send until the small elastic hook of the egg beater is lifted.

Step 10 . Take 1/3 of the egg white paste and add it to the egg yolk paste.

Step 11 . Stir well.

Step 12 . Pour it all back into the egg white paste.

Step 13 . Stir well.

Step 14 . The baking tray shall be padded with oil paper in advance, and the batter shall fall from the height.

Step 15 . Wipe the flat paste with a scraper. Shake twice to remove the large bubbles, and then put them into the oven.

Step 16 . Preheat the oven at 150 ℃ in advance and bake for 40 minutes.

Step 17 . Shake it after discharging, shake out hot gas, and then demould.

Step 18 . While it is hot, pad a piece of oil paper, in turn, remove the oil cloth at the bottom, pad another piece of oil paper, and in turn, put it on the air rack to cool.

Step 19 . Cool the cake germ and cut off the sides.

Step 20 . Then cut it into two rectangles of the same size.

Step 21 . Take 200g of light cream, add 20g of fine granulated sugar, and beat until it is firm.

Step 22 . Add 80g honey red beans, and turn the plate evenly.

Step 23 . Put it into a decorative bag for refrigeration.

Step 24 . A piece of cake is evenly squeezed with whipped cream.

Step 25 . After smoothing, fold another cake and smooth the cream on the four sides.

Step 26 . Refrigerate for 1 hour, take out and cut into small pieces.

Step 27 . Matcha cream cube, complete O

Step 28 . Fragrant matcha, sweet cream.

Step 29 . The entrance is melt, one mouthful is satisfied.

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