1. Cocoa powder is added to 10g of hot water at about 60°C and stirred to form a cocoa paste without particles.
2. Add 18g of hot water to matcha powder and mix well.
3. Separate egg yolk and protein, and put them into clean, water-free and oil-free egg beaters. Put the egg whites in the refrigerator and freeze. Stir the milk and salad oil painting "Z" evenly.
4. Sift in low-gluten flour, draw "Z" with a manual whisk and mix well.
5. Add the egg yolk and stir well.
6. The egg yolk paste is divided equally into 3 portions. Add cocoa paste to one part and mix well.
7. Add the other part of the matcha paste and mix well.
8. In this way, we get egg yolk paste in three colors.
9. The egg whites are frozen until there are ice scum around them, so that the frosted meringue is more stable.
10. Add the powdered sugar to the egg whites in three times, and use an electric whisk until dry foaming, that is, when the whisk is lifted, the tip is short and small.
11. At this time, let's set up the oven first. The Whirlpool ES-58M2 steaming oven turns on the chef function, and sets the first stage, the upper and lower fire baking mode, for 30 minutes (including 10 minutes for preheating the oven), and the temperature is 170°C.
12. Then set the second stage, the same up and down fire baking mode, time 25 minutes, temperature 150 ℃. After setting, press the ok button and the oven will start to run.
13. The meringue is divided equally into three portions.
14. Mix one portion with the original egg yolk paste, remember to use the method of mixing.
15. Mix one portion with matcha-flavored egg yolk paste.
16. Cocoa-flavored cake batter is easy to defoam, so we save it until the end and mix well.
17. Clean the 6-inch hollow cake mold of Fabake, and prepare 3 spoons at the same time.
18. Use a spoon to scoop the cake batter of the three colors in sequence, and shake the bottom twice after laying the bottom.
19. In the same way, scoop all the batter into the cake tin. Finally, shake twice to remove large bubbles.
20. Put it into the preheated Whirlpool ES-58M2 steaming oven and start baking according to the set pattern.
21. After being out of the oven, it shook twice and let it cool down.
22. It can be demoulded after cooling thoroughly. The camouflage pattern is great.
23. When cut open, each piece has a different pattern, which is super special.
Tips:1. Cocoa powder and matcha powder are best melted with hot water first, and mix well with egg yolk paste later.
2. The egg-beating basin containing egg whites must be clean, free of water and oil.
3. When mixing the egg yolk paste and the meringue, remember to use the method of turning and not making a circle to avoid defoaming.
4. Please adjust the baking time and temperature according to the temper of your own oven. If the oven does not have a chef mode, first bake at 170°C for 20 minutes, then turn to 150°C for 25 minutes.
5. After the cake is out of the oven, shake it twice, so that the heat can be shaken out. Remember to knock it out of the mold.
6. The formula is suitable for a 6-inch hollow anode cake mold made by Fabake.
This recipe is provided by a special gourmet expert [Blue Fatty Not Vegetarian Fatty Paper] and has been authorized for use.
