After four failures, I was really crazy. I tried to replace the warm water with milk. I tried to try it. The result was successful once, I hope my recipe can make more friends no longer fail, PS warm water or milk, really is not the focus, the focus is that the protein cream must be stable! ! ! The basin of the protein cream must be oil-free and water-free, and the protein and egg yolk must be separated.
First make the egg yolk paste, the egg yolk protein is separated, and the egg yolk is not in the protein.
Add the warm water, salad oil, and sugar to the egg yolk pot. Hold it for a while and beat it evenly with a manual egg beater.
Flour + matcha powder is mixed and sieved, and whipped with a manual egg beater zigzag.
Z-shaped whipping until no particles are smooth, time is not too long, otherwise the flour is easy to ribs, do not circle!
Secondly, the protein cream is made, the low-speed hits the coarse foam, and the fine sugar is added in three times. Each time it is added, the high-speed hits the small egg tip and the small tip is used. The scraper is used to scrape the pot and the beat is not beaten. The second sugar, hit the small tip at high speed
Adding the third sugar, high-speed hit to the state of the figure, there is a strong little pointed tip, it means that the protein cream has been OK.PS. If the whipping over the water appears, then there is no way to remedy
Preheat the oven first, put the upper and lower tubes 130 degrees, use a scraper to lick half of the protein cream into the egg yolk paste, cut the mixture and turn it from the bottom of the bottom. While turning the pot, cut the mixture, do not draw a circle, turn it over until it is evenly mixed. .
Before preparing the batter into the protein cream, first use a manual egg beater to pick up a layer of protein cream to see if the state of the protein cream is the same as the one that was just hit. If there is no, or if it is thin, use manual tapping. The egg is quickly slammed for a while until the meringue returns to a sharp, sharp state.
Pour the first battered batter into the remaining 1/2 of the meringue and mix quickly.
Pour into a 6-inch mold and shake it on the stage for a few more shocks. Put in a preheated oven. 130 degrees and 30 minutes
Take out the non-shock heat and immediately reverse it for 1 hour.
1. My oven has always been higher than others. Because each oven has a different temper, it is normal to float up and down 10-20 degrees. Adjust it according to your own oven. 2. The stability of the protein cream is very important, so be sure to check if the protein cream is OK before adding the egg yolk paste. If not, manually whipped for a while. Don't be lazy about this process! ! ! 3. Warm water can be replaced with the same amount of milk, see personal needs!