A touch of green in a warm afternoon(nuan nuan wu hou yi mo lv mo cha mi dou dan gao juan )

A touch of green in a warm afternoon

Introduction:

"I've bought Matcha powder for a long time, and I always want to make a Matcha cake with cream. I'm lazy and think the process is troublesome, so I've put it off all the time! Yesterday, I left work early and went home early, so I began to toss about again... The sunshine is warm, and I can enjoy this beautiful and quiet afternoon by myself! "

Production steps:

Step 1: separate the egg yolk and put it into the container. Add 24g sugar into the yolk

Step 2: beat well with a hand beater, don't beat

Step 3: add milk and salad oil and beat well

Step 4: sift in low gluten flour, baking powder and Matcha powder together, mix them up and down gently with a rubber scraper, do not over stir, so as to avoid gluten

Step 5: use the electric egg beater to beat the protein slowly until the big bubbles appear, and add 1 / 3 of the fine granulated sugar

The sixth step: beat the protein foam and whiten the sugar into 1/3, then beat it until the protein thickens and add the remaining 1/3 sugar.

Step 7: when the egg beater is lifted, the curved sharp corner indicates that it has reached the wet foaming point, and it can be hit to the wet foaming point!

Step 8: put 1 / 3 protein into Matcha batter and gently mix it up and down. Mix well and then add 2 / 3 of the other protein paste

Step 9: mix well and pour into the baking tray covered with baking oil paper

Step 10: smooth the surface with a scraper, shake a few times to remove the big bubbles, bake in a preheated oven at 170 ℃ for about 15 minutes, then tear off the oil paper and put a fresh-keeping film under the cake to roll it up

Step 11: send the frozen cream to a state where it will not flow (to the extent that it can be decorated with flowers)

Step 12: spread a layer of whipped cream (thicker) on the Matcha cake and sprinkle with honey beans

Step 13: roll it up from the bottom, wrap it with a layer of preservative film, refrigerate it in the refrigerator, and then cut it into pieces. You can squeeze a layer of fresh cream on the cake and sprinkle some honey beans on it to taste better.

Materials required:

Low gluten flour: 60g

Matcha powder: 8g

Fine granulated sugar: 40g (added to protein)

Eggs: 4

Baking powder: 1 / 4 tsp

Fresh milk: 30g

Salad oil: 40g

Honey beans: right amount

Animal fresh cream: 100ml

Tata powder: 1 / 8 TSP

Note: 1: the baking tray is subject to my own, I use Changdi ckf-25b baking tray 2: baking powder and Tata powder are the best, if not, it can be omitted 3: protein just need to beat to wet foam 4: Matcha powder cake color is more beautiful, green tea powder cake will be yellowish, color is also more dim 5: if it is to use animal cream to send, need to add sugar, plant fat Fresh cream itself is sweet, no need to add sugar 6: when mixing flour and Matcha paste, remember not to stir too hard to avoid flour gluten

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Nuan Nuan Wu Hou Yi Mo Lv Mo Cha Mi Dou Dan Gao Juan