Marble Matcha honey cake(da li shi mo cha feng mi dan gao )

Marble Matcha honey cake

Introduction:

"Solve the remaining proteins. The same is completely using protein, this Matcha honey cake has a very different taste from angel cake. Compared with the angel cake's dry and tough, it tastes much wetter and softer. I think this should be the result of the synergy of milk, honey and oil. Less sugar, because honey and beans can increase the sweetness. It's a pity that Mr. Meng didn't prompt the bubble, so he hesitated a little after loading the mold and omitted the action. Therefore, for the holes found after the incision, we can only reluctantly admit that this is an inevitable action without prompt. It's obvious that the cake finally exploded happily. Maybe it's because of baking powder, maybe it's because of firepower, maybe it's Those bubbles? "

Production steps:

Step 1: Materials

Step 2: mix high gluten flour, corn starch and baking powder together

Step 3: corn oil, honey, milk, mix

Step 4: add water to Matcha powder and stir it into a uniform paste

Step 5: beat the protein into thick bubbles, add the sugar in three times

Step 6: become the 9 distribution state with small hook

Step 7: add half of the mixture

Step 8: pour in half of the mixture and mix well

Step 9: add the remaining powder into the liquid and mix well again

Step 10: Take 1 / 3 batter and add Matcha paste

Step 11: mix well

Step 12: add honey beans to the rest of the batter

Step 13: mix well

Step 14: pour Matcha batter into honey bean batter

Step 15: pull twice

Step 16: pour in the 6-inch round mold and smooth the surface

Step 17: put into the oven, middle layer, 180 degrees up and down, bake for about 25-30 minutes

Step 18: the surface is golden, and it's out of the oven

Step 19: demoulding

Step 20: cut into pieces

Materials required:

GAOJIN powder: 55g

Corn starch: 8g

Baking powder: 1 / 8 TSP

Corn oil: 30g

Milk: 30g

Honey: 15g

Matcha powder: 2 teaspoons

Water: 1.25 TSP

Protein: 100g

Fine granulated sugar: 36g

Honey red beans: 60g

Note: the bottom mold is used here. If it is a common bottom mold, a piece of cake paper should be laid inside for demoulding. When mixing the two kinds of batter, you don't need to mix more, just scratch twice

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Da Li Shi Mo Cha Feng Mi Dan Gao