My baby loves to eat matcha cake, how can I make it at home?

My baby loves to eat matcha cake, how can I make it at home?

Since the children started school, mothers have become much more relaxed. Thinking about the long winter vacation for children this year can give mothers a headache. Although I feel a lot more relaxed now, preparing breakfast for my children every morning is always as busy as a war. Only when I send my children away can I breathe a sigh of relief.

Seeing my daily hard work, my husband bought me a breakfast machine a few days ago, which can make sandwiches, cakes, donuts, waffles and fruit tarts. It can be fried, fried, steamed or boiled. It is really a multi-purpose machine, convenient and practical. I have been using it for a few days and I am very satisfied. The key is that it is quite time-saving, and you can make a variety of pastries and eat them every day, so your children will not have enough. It turns out that owning a multi-function sandwich breakfast machine can turn the busy schedule every morning into a kind of enjoyment.

Today I will share with you a matcha cake that can be made without an oven. It's simple to make, soft and delicious, and you can't stop taking one bite. It's loved by both adults and children. Let’s take a look below, the steps are detailed and you will know it at a glance.

Matcha cake

Ingredients: 4 whole eggs, 50g caster sugar, 50g vegetable oil, 60g low-gluten flour, 8g matcha powder, 1g salt, 55g milk gram.

Preparation ingredients: 200 grams of low-gluten flour, four eggs, 250ml of pure milk, 200ml of whipping cream, 60g of white sugar, 20g of matcha powder, 15g of isinglass powder, and a little corn oil. Step 1: We prepare a small bowl, add 30ml of water and isinglass powder into the bowl, stir evenly for 30 seconds, then put it into a large bowl filled with boiling water, and then let the isinglass powder normalize through the boiling water Dissolve.

Step 2: Prepare a clean bowl. Add 5 grams of matcha powder and 50ml of pure milk to the bowl, and then stir evenly with a whisk until there are no particles.

Step 3: Pour the stirred matcha milk liquid into the pot first. No need to turn on the heat at this time. Continue to pour in 100ml of pure milk, 100ml of whipping cream, 10g of white sugar, and then turn on the heat. Stir evenly for 30 seconds.

Step 4: Then heat to about 75-85°, turn off the heat, pour the melted isinglass liquid into the pot and stir evenly for 30 seconds.

Step 5: Prepare a container, pour the matcha liquid in the pot into the container, cover it, let it cool properly and then put it in the refrigerator for 1 hour, waiting for it to solidify.

Step 6: We first prepare two bowls to separate the egg yolk and egg white.

Step 7: Then add corn oil, 10 grams of white sugar, and 50 ml of pure milk to the bowl with egg yolks, and stir evenly for 1 minute to make it emulsified.

Step 8: Then we sift the low-gluten flour into a bowl and beat evenly with a whisk for two minutes. This process will be a little difficult, and it must be made into no obvious powdery particles.

Step 9: Then we start to beat the meringue. Divide 30 grams of white sugar into three portions and add them into the egg whites one at a time until it looks like the meringue in the picture below. You can control the time process by yourself.

Step 10: Then we divide the meringue into two parts, add them into the matcha batter one by one, and then mix the two evenly.

Step 11: Then we prepare a square baking pan and pour the matcha batter evenly into the baking pan. Then shake the baking pan a few times, and then put it in the oven to start baking.

Step 12: Bake at 180 degrees for 20 minutes. Then take it out and let it cool before unmoulding.

Step 13: Then we prepare a small bowl, put all the remaining whipping cream and white sugar into the bowl, and then use a whisk to beat it until it becomes creamy.

Step 14: After that, we take out the matcha jelly and cut it into strips with a knife for later use.

Step 15: Then we spread the prepared cream on the matcha cake, and wrap the cut matcha jelly in it.

Step 16: After that, we only need to spread a larger layer of oil paper on the bottom of the cake, and then roll up the entire cake as shown in the picture below.

Then organize it into the shape of the White Rabbit toffee like the picture below. The two ends must be tied tightly. This is a key step to finalize the shape of the matcha cake.

At this time, we can put the cake in the refrigerator for 20 minutes to speed up its shaping. Basically, the matcha cake will look like the picture below. In the end, we just need to cut it into pieces with a knife and eat it.

Rendering of the finished product: Do you like this beautiful matcha cake? This sweet, fluffy and delicious tea cake is sure to become the favorite of the children at home!