[Tomato Recipe] Matcha Secret - The sweetness of Matcha chiffon and cream

Overview

The editor feels that Chiffon cake is indeed different from other sponge cakes. The texture is soft and delicate. When you bite it, it is as lubricated as silk, gently passing through your mouth, throat, and heart. Today’s small cake is made with matcha chiffon as the base, plus the sweetness of the cream, sweet but not greasy, so beautiful...

Tags

• dessert
• old man
• afternoon tea
• students
• egg
• low gluten flour
• matcha powder
• salad oil
• whipping cream
• fine sugar
• honey beans
• milk
• powdered sugar

Ingredients

Steps

1. 1 Sift matcha powder and cake flour together. Make the cake batter according to the chiffon cake making method, pour it into an 8-inch square plate, put it in a preheated 175° oven, set the middle layer, turn the heat up and down, and bake for about 20 minutes

   

2. 2 Tear off the surrounding tin foil and let cool

   

3. 3 After the cake is completely cooled, use a round mold with a diameter of 150px or a bottle to press out a round cake piece

   

4. 4 Whip the light cream until stiff peaks form

   

5. 5 Take a cut round cake slice and use a medium-sized chrysanthemum nozzle to fill the surface with whipped cream.

   

6. 6 Sprinkle some honey red beans on the whipped cream

   

7. 7 Then add a layer of whipped cream

   

8. 8 Cover with another cake slice. Pipe a circle of cream on the surface of the cake

   

9. 9 Put honey red beans in the middle and sift some powdered sugar to decorate the surface