Making cake in oven (practice of Matcha Qifeng cake)(kao xiang zuo dan gao mo cha qi feng dan gao de zuo fa )

Making cake in oven (practice of Matcha Qifeng cake)

Introduction:

"The 8-inch weight is a new work after the original Qifeng cake - Matcha Qifeng cake. It's delicious. Although the appearance is a little bit darker, it's delicious and can't hide the fragrance of Matcha. There is only a small corner left in less than five minutes... But I think it's such an attractive cake. "

Production steps:

Step 1: prepare the materials

Step 2: put the egg yolk into an oil-free and water-free container, add fine granulated sugar, and stir until completely dissolved

Step 3: add milk and stir for about 30 seconds (use water instead of milk)

Step 4: add corn oil and stir well (corn oil can be replaced by blend oil and salad oil, but peanut oil is not recommended, because the flavor of peanut oil will cover the original flavor of the cake)

Step 5: sift in the low gluten flour and Matcha powder again, and mix them evenly. After mixing, the batter will be a little sticky, not thin (if it is thin, it may be that corn oil was added to stir before. This step is not well done and did not stir evenly). After the yolk batter is prepared, the oven can be preheated at 180 degrees for 10 minutes

Step 6: now it's time to make a protein cream. Put the protein into a dry and oil-free container (it must be a dry and oil-free container), and beat it with an electric egg beater to the coarse bubble state

The seventh step: add 1/3's fine granulated sugar (add sugar to 3 times), then turn to medium speed to produce a fine foam.

Step 8: add 1 / 3 of the sugar, turn to high speed and continue to play until the texture can be displayed

Step 9: finally, add all the remaining sugar and continue to beat until the state of dry foaming, that is, when you lift the egg beater, the protein can pull out a short upright sharp corner (if you like a little moist taste, beat it to 7,8,9 for distribution, that is, wet foaming)

Step 10: mix the protein cream and egg yolk paste, take 1 / 3 of the protein cream into the egg yolk paste plate, and mix evenly with a rubber scraper

Step 11: Take 1 / 3 of the cream into the yolk paste plate, and mix evenly with a rubber scraper

Step 12: finally, pour all the batter in the egg yolk paste plate into the rest of the protein cream plate, and mix evenly until smooth and fine without particles (remember to use the method of cutting and mixing, do not stir in circles)

Step 13: pour the batter into an 8-inch round cake mold, and it's enough to fill it with 8 points. Gently crack it on the table to shake out the air bubbles in the batter (if it doesn't, there will be big holes after the cake is cut)

Step 14: put the cake into the middle and lower layer of the preheated oven, heat up and down, bake at 140 ℃ for 50 minutes (the temperature and time of the oven are only for reference, and adjust according to the situation of your own oven)

Step 15: This is a cake baked for 30 minutes

Step 16: This is a cake that has been baked for 40 minutes

Step 17: This is a cake baked for 50 minutes. The crack is a little bigger, but it still looks good

Step 18: put the baked cake on the table for a few times, and then immediately put it on the grill. When the cake is completely cooled, it can be demoulded

Materials required:

Eggs: 4

Fine granulated sugar: 66g (egg white cream)

Milk: 40g

Corn oil: 40g

Low gluten flour: 66g

Matcha powder: 2 teaspoons

Note: 1, the dish to send the protein must be water-free and oil-free, and the protein can not be mixed with the yolk, or it will affect the protein to send; 2, the problem of protein to send: if the protein is sent to dry foam, in this case, the cake body is easy to lose water when baking, the cake will be easy to dry, easy to crack, so want not to crack, hit 8 9 points is the best; 3. Corn oil can be replaced by blend oil and salad oil, but peanut oil is not recommended, because the taste of peanut oil will cover the original taste of the cake; milk can be used instead of water; 4. Reasons for the cracking of the cake: the protein is too dry and hard, which leads to cracking easily, and the taste is dry; the mixing time of yolk paste and protein cream is not fast enough, and it is not enough; Baking temperature is too high, generally around 150-170 degrees; 5, Qifeng cake out of the oven after a few times to immediately flip, otherwise it will collapse; 6, baking Qifeng cake to use non stick mold! Also, never apply oil on the mold!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Kao Xiang Zuo Dan Gao Mo Cha Qi Feng Dan Gao De Zuo Fa