Bamboo story
Introduction:
"To make Qifeng cake soft and rich in taste, the key is to grade the yolk fully. Baking powder can stabilize the fluffy degree of flour. Adding condensed milk can make the taste more rich and mellow. If you don't put in the red bean filling cream, it's a Matcha Qifeng cake roll. "
Production steps:
Materials required:
Matcha Qifeng cake: right amount
Egg yolk: 65g
Sugar: 40g
Salt: 1g
Water: 20g
Salad oil: 22G
Condensed milk: 32g
Matcha powder: 3G
Low gluten flour: 75g
Baking powder: 1.5g
Protein cream: moderate amount
Protein: 150g
Fresh cream with honey bean stuffing: appropriate amount
Honey bean: 75g
Fresh cream: 75g
matters needing attention:
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: Vanilla
Chinese PinYin : Zhu Qu Wu Yu
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