Matcha custard cake Depp Baking Laboratory

Overview

Matcha custard cake, custard matcha powder: 5g, milk: 70g, cornstarch: 5g, caster sugar: 20g, whipping cream: 40g, gelatin sheets: 10g Cake roll 2 egg whites, 4 egg yolks, 75g caster sugar, 30g cake flour, 6g unsalted butter, 14g milk, 3g matcha powder Cream filling 100g animal whipping cream, 10g caster sugar

Tags

• baking
• animal whipped cream
• cake flour
• corn starch
• egg yolk
• matcha powder
• milk jelly matcha powder
• unsalted butter
• whipping cream
• fine sugar
• gelatin tablets
• milk
• protein

Ingredients

Steps

1. 1 Mix cornstarch and matcha powder first;

   

2. 2 Heat the sugar and milk and pour in the matcha powder;

   

3. 3 Then add light cream and stir briefly; heat slowly over medium-low heat, stirring constantly; cook until a thick paste forms;

   

4. 4 Turn off the heat, add the gelatine sheets soaked in cold water, stir and melt;

   

5. 5 Pour into the mold and place in the refrigerator until frozen.

   

6. 6 Add 50g of fine sugar to the egg whites in three batches and beat until neutral and close to dry foam;

   

7. 7 Add 25g of sugar to egg yolks and beat until the color becomes lighter;

   

8. 8 Add 1/3 of the meringue to the egg yolk paste, add the remaining meringue in two batches, and mix until even

   

9. 9 Sift in the cake flour and matcha powder, stir evenly;

   

10. 10 Melt the butter and milk in water or microwave, and pour it into the batter along the spatula;

    

11. 11 11Pour the batter into a baking pan lined with greaseproof paper;

    

12. 12 Depp oven baking mode 175 degrees, bake for 18 minutes

    

13. 13 Add light cream to fine sugar and whip quickly

    

14. 14 Take it out, let it cool and spread the cream evenly on the cake body

    

15. 15 Cut the matcha custard into long strips with a square cross-section and place them in the middle of the cake slices with butter;

    

16. 16 Roll up 16 and that’s it;