Milk jelly lotus matcha cake, to the summer cake to have some fun, called milk jelly but it is not cold, milk jelly is not only delicious for mounting plasticity is also strong, this cake will not be mounted baby can also play, is abstract lotus and lotus leaf Ha. For this cake base is too tossed, matcha chiffon and sponge cake have been made, the surface is always not up to the desired green, so every day I eat matcha cake. Finally, I had the desired cake, not only the color was appropriate, but the edge of the cake was irregularly curved, which was very unexpected, more in line with the mood of the lotus leaf! Without my permission, you must not steal pictures and pirate articles! ***
By Wendy Wei Tian 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
Custard: 100 g of water
Custard: Milk 100 g
Custard: low gluten flour 40 g
Custard: Powdered sugar 28 g
Cake: Egg white 66 g
Cake: 1 g salt
Cake: 50 g caster sugar
Cake: Matcha powder 3 g
Cake: Low gluten flour 18 g
Cake: almond flour 28 g
Cake: 55 g butter
Wipe mold: butter to taste
Smear mold: low gluten powder to taste
Reference quantity: 6 pcs
<h2>Practice steps</h2>
1, first make the custard, mix the water and milk of the custard, sift in the low gluten powder and powdered sugar, stir well with a spatula until there are no obvious particles.
2. Sift the liquid through the sieve
3: Heat over medium-low heat in a non-stick pan, stir constantly to prevent sticking to the pan, turn off the heat until it is slightly thicker, and continue to stir on the stove.
4: Stir at residual temperature until thick, place on one side to cool, completely cool and load into the mounting bag.
5, the flower mouth 363, or directly on the framed flower bag cut out the mouth shape of the flower mouth.
6: Spread the mold with softened butter, sprinkle an appropriate amount of low-gluten powder, and put it in the refrigerator for refrigeration.
7: Then make a cake, mix the egg white, salt and caster sugar, whisk until the coarsely soaked state, until the sugar and salt particles are completely fused.
8: Sift in matcha powder, low gluten powder and almond flour and stir well.
9: Melt the butter into a liquid and pour it into matcha paste and stir until thick.
10, pour into the mold, in order to ensure that the height of each batter is consistent, you need to use a measuring spoon to scoop in, the mold 1/3 position, a total of 7.
11, into the oven at 180 degrees Celsius according to the thickness of the batter, bake for 10-15 minutes, until the surface solidifies, take out the mold and cool.
12, take a cake to break open, use the middle part of the cake crushed to make a flower heart, mount the flower mouth pasted the flower heart 45 degree angle to squeeze out the jelly, hand pull out.
13. Frame one circle in turn.
14. Finished product
<h2>Tips</h2>
1. The custard will not melt, but after a long time of contact with the cake, it will absorb the oil in the cake, and the transparency of the custard will be reduced. 2. The cake recipe can be made into 7 pieces, one of which is used to make flower hearts. 3. The color of the flower heart is lighter, because I baked another plate, matcha powder only used one gram, in fact, the same plate of color flower heart is also good-looking. 4. The thickness of the cake is as thin as possible, I poured the cake paste about 1/3 of the baking pan, the thicker the baking time, the darker the cake will become darker.
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