Matcha ancient cake

Overview

Since I started baking, I have used a variety of matcha powders, including domestic matcha powder for baking, Uji Green Overlord matcha powder, Uji Green Taro, Banbai Aolan and Wakatake. The final baked product is the one that uses Wakatake to my liking in terms of color and texture. Personally, I think Qinglan is more suitable for desserts.

Tags

• baking
• afternoon tea
• cake flour
• corn oil
• egg
• matcha powder
• white sugar
• milk

Ingredients

Steps

1. 1 Heat the corn oil to 60 to 70 degrees.

   

2. 2 Sift the low-gluten flour into the hot oil and stir gently until the flour and oil are evenly mixed.

   

3. 3 Add the matcha powder to the milk and beat with a whisk to form a mixture.

   

4. 4 Pour the mixture into the oil-powder mixing surface and stir.

   

5. 5 Add the six egg yolks one at a time and stir.

   

6. 6 Add a few drops of white vinegar to six egg whites, add sugar to the egg whites in three portions and beat until wet (that is, the egg whites form big hooks when the whisk is lifted), add the egg whites to the matcha paste in three portions.

   

7. 7 Pour the cake batter into the mold and shake slightly.

   

8. 8 Preheat the oven to 190 degrees (the oven temperature will drop by 20 to 30 degrees after the cake batter is placed in the oven. You must observe the temperature difference pattern of your own oven). After placing the cake batter, adjust the oven temperature to 170 degrees and bake in a water bath for 60 minutes. After the finished product comes out, the cake can still bounce when you tap it. It has the softness of ancient cakes and the fragrance and green color of matcha.