Hot stamping tea(tang mian mo cha qi feng )

Hot stamping tea

Introduction:

"Super soft hot face Matcha Qifeng."

Production steps:

Step 1: all raw materials of Qi Feng.

Step 2: separate the egg white and yolk.

Step 3: milk, corn oil, 20 grams of sugar into the milk pot, heat and constantly stir until boiling, immediately off the fire.

Step 4: shake the liquid in the pot about 100 times.

Step 5: put the sifted low flour into the pot and immediately stir it into hot dough.

Step 6: add the remaining 30 grams of sugar three times into the protein and beat, put it into the refrigerator fresh-keeping layer for standby.

Step 7: pour Matcha powder into egg yolk and stir well.

Step 8: pour the cooled non hot dough into the egg yolk and stir it into the egg yolk paste.

Step 9: Take 1 / 3 of the protein into the egg yolk paste, cut and mix evenly, and then put all the egg yolk paste into the egg white, cut and mix evenly.

Step 10: pour the batter into a 6-inch mold, 2 / 3 full.

Step 11: pour the remaining cake batter into a small steel bowl.

Step 12: put in the middle and lower layers of the preheated oven, heat up and down, 180 degrees, 35 minutes.

Step 13: turn back immediately after baking.

Step 14: cool and demould.

Materials required:

Eggs: 5

Low powder: 60g

Milk: 55g

Corn oil: 50g

Sugar: 50g

Note: the middle cake can be covered with tin foil after coloring to prevent excessive coloring

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Tang Mian Mo Cha Qi Feng