Matcha honey(mo cha mi yu )

Matcha honey

Introduction:

"What are you waiting for? All in all, it's good to cook

Production steps:

Step 1: separate the egg yolk from the protein, put the separated protein into the refrigerator for 10 minutes, add vegetable oil and milk into the egg yolk, and stir well

Step 2: add flour in three times and copy the batter in the form of stir fry

Step 3: don't over stir the batter to avoid gluten. Put the batter aside and let it stand. Start to make protein

Step 4: add sugar into the spinning yarn for 3 times, beat the protein to the fish eye shape with egg beater, and add 1 / 3 sugar for the first time

Step 5: continue beating until the protein begins to thicken, then add 1 / 3 sugar

Step 6: until the protein has lines, start adding the remaining sugar.

Step 7: play again until the wet foaming of protein is enough

Step 8: put 1 / 3 protein into the egg paste and stir evenly. Stir gently in the form of cutting vegetables

Step 9: pour all the egg paste into the protein and stir well

Step 10: pour the egg mixture into the baking pan. 175 degrees, 18 minutes in the middle. (the temperature varies in different ovens)

Step 11: after the baked cake is out of the oven, tear off the baking paper and let the cake cool down. Use a 6 cm diameter cutting tool to cut out a piece of round cake

Step 12: whisk the cream to the extent that you can mount flowers. If you like sweet, you can add sugar

Step 13: the production is too careful, forget to shoot the process, ha ha, forgive me!

Materials required:

Eggs: 2

Matcha powder: 5g

Low powder: 30g

Milk cream: 100lm

Honey beans: right amount

Sugar powder: right amount

Cake decoration: appropriate amount

Milk: 16g

Sugar: 35g

Vegetable oil: 16 g

Note: there is no round cutting die, you can use the small-sized can transverse shear mouth instead of the round die, ha ha

Production difficulty: simple

Technology: hot pot

Production time: 20 minutes

Taste: milk flavor

Chinese PinYin : Mo Cha Mi Yu