If there is a kitchen friend, I will make up a recipe. I use a six-inch live bottom mold. It is just a full model! Because it is the first time to write a cake recipe, if some places are not in place, parents can Proposed to help me make up. The eggs I use are all about 62 grams. The protein-containing pots must be made of oil-free and water-free. When pouring the egg paste, it must be from the center to the inside, so that the liquid naturally spreads around and forms a layer. Natural lines, I hope everyone can make a more beautiful pattern!
All materials are prepared and the flour (added starch) is preferably sieved more than twice. The protein-loading pot ensures oil-free and water-free.
Cocoa powder and matcha powder are separately opened with 9~12 grams of warm water.
Separate the protein egg yolk, place the protein part in the refrigerator, first make the egg yolk paste: milk, sugar, corn oil into the pot and mix well
The flour was then sieved at a height of 20 cm and evenly mixed with a squeegee.
Add the egg yolk and mix it, don't over-mix it, so as not to affect the softness of the cake.
Divide the egg yolk paste into 3 portions
Take one part of the Matcha powder and mix it evenly. Add another cocoa liquid and mix it evenly.
All the mixed egg yolk paste
Remove the protein solution from the refrigerator and add lemon juice and 1/3 of the sugar to the fisheye when using an electric egg beater.
Continue to send the protein to thicken and fine, then add 1/3 of the sugar.
Continue to send the protein to the smooth start of the grain, add the remaining 1/3 sugar
Continue to play for a while, when the eggbeater is lifted, the protein can pull out the sharp corners of the bend, indicating that it has reached the level of wet foaming.
After smashing at low speed for a while, lifting the eggbeater protein can pull out a short, erect sharp corner, indicating that it has reached a state of dry foaming and can stop whipping.
Place 1/3 of the protein in the original paste and gently mix it from the bottom with a squeegee. Do not stir the mixture to avoid defoaming.
Put 1/3 of the protein into the paste of the matcha and gently mix it from the bottom. Do not stir the mixture to avoid defoaming. The remaining 1/3 of the protein is placed in the cocoa paste and gently mixed in the same way.
All the battered batter.
Stir the mixed cake paste in order from the center into the mold
Split into two times, the order is: the original taste ~ 搽 tea flavor ~ cocoa flavor ~ original taste ~ 搽 tea flavor ~ cocoa flavor, is layered down, the inverted position is only at the center point, let the batter naturally spread around, forming a layer The natural lines of unevenness.
Use your hand to lift the mold from the height of 20 cm from the table top and gently shake it down twice to shake out the large bubbles inside.
10. Put in a preheated oven, 135 degrees for 30 minutes (the ovens of each house are not the same, according to their own oven settings). The baked cake was taken out and gently knocked down on the cooling rack until it was cooled and demolded.
Cut and look inside, the pattern is very beautiful!
The taste of the value is good, do you want to eat it? Hurry and do it! ????