Matcha honey cake
Introduction:
"It's a cake that looks complicated, but it's easy to succeed."
Production steps:
Step 1: prepare all the materials, divide the powder and oil (i.e. solid and liquid), and mix the powder with water to make the liquid. Because I don't want to wash dishes, so I use disposable dishes. Don't learn, waste
Step 2: I use a 18cm * 18cm square cake mold, which is well padded with oil paper to facilitate demoulding. If not, I can not pad it.
Step 3: add fine granulated sugar to disperse the protein until the small sharp hook appears. Add the powder and oil twice. The order is: first add 1 / 2 powder, then 1 / 2 oil, then 1 / 2 powder, then 1 / 2 oil. Mix gently to make a paste.
Step 4: Take 1 / 3 of the batter, add Matcha liquid, and add honey red beans to the rest.
Step 5: first spread a layer of paste without Matcha liquid at the bottom, and then spread with Matcha liquid, stir slightly with a rubber knife to smooth the surface of the paste.
Step 6: preheat oven at 180 ℃ for 10 minutes, bake at 180 ℃ for 25 ~ 30 minutes.
Step 7: poke it with a toothpick. If there is no liquid on it, the cake will be ripe.
Step 8: delicious and delicious!
Materials required:
High gluten flour: 110g
Corn starch: 15g
Salad oil: 60g
Milk: 60g
Protein: 200g
Baking powder: 1 teaspoon
Honey: 30g
Matcha powder: 2 teaspoons
Water: 2 teaspoons
Fine granulated sugar: 110g
Honey red bean: 120g
Note: stored at room temperature, I think it tastes better after refrigerated.
Production difficulty: ordinary
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Mo Cha Feng Mi Dan Gao
Matcha honey cake
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