Matcha Sweet Whisper

Overview

Matcha and red beans always appear together in many Western pastries. I never understood why they were always together. Is it because their colors match so well? Or can the freshness of matcha relieve the sweetness of red beans? There is no answer. I have never tried matcha-flavored snacks because I have long made it clear that I am not interested in matcha. Regarding matcha, I can only think about it at the bottom of my box. Junzhi's Matcha Sweet Words are always passed over because it is difficult to find opportunities to display them. Finally, when the batch of whipped cream arrived, I decided not to be afraid of being disgusted and performed a matcha sweet talk. The reason is, try whipped cream. Matcha's rejection is a conceivable fate, just hope. . . . You eat the cream and I eat the cake, okay? As usual, a pizza pan was used instead of a square baking pan, and cake paper was used as a rim as usual to prevent the cake from growing over the edges. The preparations were complete, but the demoulding was a bit awkward. The soft chiffon makes people wonder how to handle it. After a careful tossing, it seems that the thin matcha chiffon has experienced a strong wind, with wrinkled skin and crooked face, and finally been able to take a rest in the cool. . .

Tags

• dessert
• cake flour
• corn oil
• egg
• honey red beans
• matcha powder
• sweetened whipped cream
• fine sugar
• milk

Ingredients

Steps

1. 1 Cake ingredients

   

2. 2 Add 12 grams of fine sugar to the egg yolks and stir evenly

   

3. 3 Add oil and milk

   

4. 4 Mix well

   

5. 5 Mix cake flour and matcha powder and sift into egg yolk paste

   

6. 6 Mix well to form matcha batter

   

7. 7 Beat the egg whites into rough peaks, add 24 grams of fine sugar in three batches and beat

   

8. 8 Beat into wet peaks with small curves

   

9. 9 Scoop one-third of the egg whites into the matcha batter and mix well

   

10. 10 Pour back into egg whites

    

11. 11 Mix well

    

12. 12 Pour into the prepared pizza pan, scrape the surface and make big bubbles

    

13. 13 Put in the oven, middle layer, heat up and down at 175 degrees, bake for about 18 minutes,

    

14. 14 Take out of the oven, unmold and let cool

    

15. 15 Prepare decoration materials

    

16. 16 Use a 6 cm diameter round cutting die to cut out discs from the cooled cake and set aside

    

17. 17 Whip the light cream until it is fine and thick, and the patterns remain in place.

    

18. 18 Take a piece of cake and fill it with cream

    

19. 19 Put the red beans

    

20. 20 Add cream to the red beans

    

21. 21 Cover with another piece of cake and pipe a circle of cream around the circumference

    

22. 22 Fill the middle with red beans and complete