Flower matcha cake

Overview

In this tea-drinking season, a tea-flavored bakery is complementary and refreshing. It turns out that life is not just about the things in front of you, there is also flower matcha cake!

Tags

• baking
• cake flour
• corn oil
• egg
• matcha powder
• white sugar
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 Mix cake flour and matcha powder and sift twice.

   

2. 2 Add milk and corn oil and mix well with egg beater.

   

3. 3 Add the flour and mix irregularly with egg beaters until there is no dry powder.

   

4. 4 Add 4 egg yolks and stir evenly with an egg yolk to form a fine egg yolk paste. You can stir in circles.

   

5. 5 Put 4 egg whites into an oil-free and water-free basin, add salt, lemon juice (or white vinegar), add sugar in three batches, beat with an electric egg beater at medium speed until it reaches an upright, small peak, and then beat at low speed for 1 minute. While beating the egg whites, preheat the oven (upper and lower heat) to 180 degrees.

   

6. 6 Take one-third of the egg white batter, add it to the egg yolk batter, use a spatula to stir evenly in a stir-fry manner, do not stir in circles. Then pour it back into the bowl of protein paste, and continue to use a spatula to stir evenly in a stir-fry manner. Do not stir in circles.

   

7. 7 Pour the cake batter into a baking pan lined with greaseproof paper and level the batter.

   

8. 8 Place in the middle shelf of the oven preheated at 180 degrees, adjust the temperature to 165 degrees, and bake for about 20 to 25 minutes. After taking it out of the oven, turn it upside down on the baking mesh, tear off the oil paper, and let cool.

   

9. 9 When completely cool, cut with a flower-shaped mold.

   

10. 10 Finished product picture.

    

11. 11 Finished product picture.

    

12. 12 Finished product picture.