Christmas Matcha cake(sheng dan mo cha dan gao )

Christmas Matcha cake

Introduction:

"Christmas is coming. Let's make some mini Matcha cakes in Christmas style to surprise our family and friends

Production steps:

Step 1: 95 grams of butter softened at room temperature, cut into small pieces and melt at very low temperature. Add white sugar into the egg liquid, stir to dissolve it, and mix well with the slightly cooled liquid butter. In the process of stirring, add 2 ml of salt and 50 grams of milk

Step 2: mix flour, Matcha powder and baking powder, sift and add for several times, stir up and down each time to make the powder and liquid mix evenly. Finally, add your favorite nuts. I'm here to add a little sugar hazelnut crumbs, about 15 ml. like nuts can add more. Stir up and down evenly.

Step 3: pour into the model. Fill 3 / 4 full. Shake it down several times to let out big bubbles and keep the surface smooth. Each one of mine is about 3cm in diameter, so it's a mini cake. Bake at 165 ℃ for 20 minutes

Materials required:

Two eggs: about 125 grams

Low gluten flour: 80g

Salt free butter: 95g

Matcha powder: 15g

Milk: 50g

Sugar: 60g

Salt: 2ml

Baking powder: 3ml

Right amount of crushed nuts: right amount

Note: 1. I made a total of 24 Mini cakes according to my formula. 2. Each time you sift in the mixture of flour and Matcha powder, be sure to stir until smooth. So the cake will be even. 3. The color of Matcha cake depends on the quality of Matcha used and oven temperature. Matcha powder is not authentic, oven temperature is too high, baking time is too long will Matcha excessive oxidation, the surface becomes not so pleasant brown green. 4。 This is a heavy oil formula cake. The texture of the cake will be thicker and more textural. Not as light as Qifeng cake. Because of the high content of butter, no matter how delicious it is, you can't be greedy

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: other

Chinese PinYin : Sheng Dan Mo Cha Dan Gao