Happy Mother's Day Cake for Grandma :))
MK afterward
Matcha Chiffon Cake:
ingredients are divided into 3 parts
1st part: 90g cake flour, 1tsp baking powder, 1T powered milk, 60g sugar, 1/2tsp salt
2nd part: 40g vegetable oil, 3 yolks, 3tsp Matcha powder, 80g hot water
3rd part: 3 egg whites, 1/2tsp cream of tartar, 60g sugar
1. combine the 1st part of the ingredient together
2. shift it through the seive
3. beat the yolks
4.dissolve matcha into the hot water
5. pour the matcha into the yolks
6. add in sugar
7. combine the 1st part with the 2nd part
8. use the hand mixer and mix it well
9. there come the last part. use the electric mixer with high speed till the egg white soft and fluffy like in the picture. then add in cream of tartar and guadually add in sugar. continue on mixing with highspeed.
10.shift the egg white into the batter
11.carefully fold in the egg white
12. pour the batter into molds
bake it at 180c for 15-20min
MATCHA SAUCE
divided into 3 parts again:
1st part: 1tsp agar powder(ผงวุ้น), 100g milk, 10g matcha, 50g hot water, 45g sugar, 150g whipping cream
2nd part: 40g corn stratch, 110g evaporated milk
3rd part: 50g butter
1. in a sauce pan: dissolve matcha with hot water first then add in the first part of the ingredient set it on low heat
2.dissolve cornstratch with evaporated milk
3. add in the 2nd part of the ingredient
4. remove the sauce from the heat and add in the butter
1st part: 1tsp agar powder(ผงวุ้น), 100g milk, 10g matcha, 50g hot water, 45g sugar, 150g whipping cream
2nd part: 40g corn stratch, 110g evaporated milk
3rd part: 50g butter
1. in a sauce pan: dissolve matcha with hot water first then add in the first part of the ingredient set it on low heat
2.dissolve cornstratch with evaporated milk
3. add in the 2nd part of the ingredient
4. remove the sauce from the heat and add in the butter
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