【Tan Tea Recipe】Matcha Paper Bag/Cup Cake (with Recipe Video)

There are chain bakeries of the same style, selling and buying bread made in a flowing way, wrapped in cold fresh-keeping bags, as indifferent and alienated as Hong Kong people. Is this how you treat Hong Kong people?

On holidays, walking aimlessly on the street, I accidentally found a newly opened bakery. The shop is simple and small, and it sells all kinds of bread, including Hong Kong style, Japanese style and European style. A plate of paper cakes just came out of the oven. Of course, I bought two and went home to eat immediately.

It was found on the Internet that the owners of the bakery are a group of young people. Their bread materials are all natural, and they hope to make Hong Kong people feel warm through fresh and healthy bread, not those chemical breads that are 'frozen and earned'. No wonder their paper cakes are so delicious and so interesting.

Inspired by this bakery, this recipe will be a whole natural matcha cake. I hope that after we learn it, we can pass on this warmth to the people around us, instead of making this cake and giving it to those around us!

The paper-wrapped cake has a simple taste, the slight sweetness is filled with a strong egg fragrance, and the unique sweet and bitter fragrance of matcha tea not only enhances the taste of the cake, but also tastes more refreshing, with a little Japanese flavor.

Material:

 4 eggs, 70ml of milk, 60g of sugar, 60g of low-gluten flour, 80g of cornstarch oil/30g of butter

practice:

1) Separate the egg yolks and whites and put them in a bowl for later use.

2) Beat egg yolks with 10g sugar, then add milk and mix well, then sift in low-gluten flour, baking powder, custard powder and matcha powder and mix well until there are no lumps, then add in corn oil and mix well.

3) Using a whisk, beat the egg whites until slightly firm, then gradually add sugar, beat the egg whites until they are firm, and the ends of the egg whites form sharp corners (dry foam).

4) Add the meringue into the egg yolk slurry in several batches, and mix gently with the cutting method.

5) Pour the cake batter into the paper cup moulds and tap on the table to remove excess air.

6) Preheat the oven at 170°C for 10 minutes, put a cup of water into the oven, then add the cake, bake at 170°C for 25 minutes, then open the door of the oven for a little while, and bake at 150°C 10 minutes so that the cake does not shrink.

7) Insert a bamboo skewer into the middle of the cake, and it will be cooked without any batter. Immediately unmold the cake, place it on the rack and let it cool down. It's done.

Recipe Videos

YouTube: Tea Break Cuisine (Welcome to subscribe)

Facebook: https://www.facebook.com/teabreakcuisine/

Instagram: : //www.instagram.com/teabreakcuisine/