This matcha cake is made with matcha powder on the basis of matcha cake, with a fresh matcha aroma, an attractive color, a different mood and a different taste!

WHAT YOU NEED

Ingredients

33 grams of low-fat flour
Two eggs.
30 grams of milk
20 grams of corn oil
5 grams of tea powder
10 grams of sugar powder
Sugar powder (egg butter) 33 grams

How TO MADE Tea and cakes

Steps 1 to 4

1. Preparing materials

2. Egg whites and yolks separated

3. First make the egg yolk paste, add the sugar powder to the egg yolk and stir evenly.

4. Add the milk, stir evenly, then add the corn oil, stir thoroughly, so that the oil and egg yolk are completely emulsified.

Steps 5 to 8

5. Add the tea powder and stir until there are no particles.

6. Sift into low-fat flour, stir evenly, and set aside for use.

7. Below is the production of protein cream and egg whites.

8. Add one-third of the powdered sugar when the egg whites are shipped to the fish eyeballs

Steps 9 to 12

9. Add half of the powdered sugar when the protein turns into a delicate bubble.

10. After the protein cream has a clear texture, add all the remaining sugar powder and continue.

11. You can preheat the oven to 180 degrees by raising the head of the egg with a small curved tip.

12. First use a scraper to take a third of the protein cream and put it in the egg yolk mixture, mix from the bottom to the top, you can't draw a circle oh, then pour the egg yolk back into the protein cream, mix evenly

Steps 13 to 16

13. The mixed cake paste is poured into a six-inch cake mold, shaken twice, and the good cake paste basically doesn't shake any bubbles.

14. Send to a preheated oven, heat up to 150 degrees, middle and bottom, 50 minutes

Handy cooking tips

　　Because of the addition of matcha, the viscosity of the egg yolk increases, so the proportion of milk here is slightly higher than the amount of gingerbread, and matcha powder is prone to clumps and small particles, so after adding matcha powder, a sieve is passed, removing the insoluble particles, making the cake taste a little more delicate.And then there's the fact that it's normal for the cake to crack during baking, and if you don't want it to crack, you can cover the cake with tin foil when it's at its highest point, to keep the moisture in the cake.