WHAT YOU NEED

Ingredients

Materials: the size of the cake
Two eggs.
5 grams of tea powder
27 grams of hot water
33 grams of low-fat flour
40 grams of fine sugar
3 grams of cornstarch
23 grams of corn oil
Materials: moderate amount of cream
3 grams of tea powder per 100 grams of cream
3 grams of matcha powder per 100 grams of soft cream
A little decorative sugar (not added)
3 grams of sugar powder per 100 grams of soft cream

How TO MADE Tea cup cake

Steps 1 to 4

1. The tea is heated and the water is cooled to normal temperature.

2. Separate the egg yolk.

3. Add corn oil and matcha juice to the egg yolk as a backup.

4. The protein is boiled until dry, the refined sugar is added three times, and the cornstarch is added with the last refined sugar.

Steps 5 to 8

5. (For specific steps, see my recipe for a 6-inch chicken cake)

6. The oven is 170 degrees, preheated.

7. Low-powdered sieve added to egg yolk.

8. Stir evenly with a hand-held scrambler.

Steps 9 to 12

9. Add half of the protein cream to the egg yolk and stir evenly.

10. As shown in the figure.

11. Pour the egg yolk back into the remaining protein cream.

12. Stir evenly.

Steps 13 to 16

13. Put the dough in the mold.

14. The middle layer, 170 degrees, 25 minutes.

15. (Insertion of bamboo sticks without removing the dough)

16. Cool off, take off your clothes.

Steps 17 to 20

17. Sugar powder, tea powder added to the container.

18. Add the whipped cream and stir.

19. It was sent to a flourishing state.

20. Put it in a bag of flowers.

21. Flowers are also available.

22. It can also be applied directly with a scraper.

23. The final decoration is done.

24. Map of the finished product.

25. Map of the finished product.

26.