1. 95g of butter becomes soft at room temperature and cut into small pieces to melt at extremely low temperature. Add sugar to the egg liquid and stir to melt, and mix with the slightly cooled liquid butter evenly. Add 2ml of salt and 50g of milk during the stirring process
2. Mix the flour, matcha powder and baking powder, sieve and add in several times. Stir up and down each time to mix the powder and liquid evenly. Finally, add in the crushed nuts you like. What I am adding here is the grated hazelnuts with a little sugar, about 15ml. If you like nuts, you can add more. Stir up and down evenly.
3. Pour into the model. Fill it 3/4 full. Shake down several times to expel large bubbles and ensure a smooth surface. Each of mine is about 3cm in diameter, so what I made is a bite-sized mini cake. Bake in the oven at 165 degrees for 20 minutes
Tips:1. The amount of my recipe made a total of 24 mini cakes.
2. Every time you sift into the flour and matcha powder mixture, be sure to stir until smooth. This way the texture of the cake will be even.
3. The color of the matcha cake depends on the quality of the matcha used and the oven temperature. Matcha powder is not authentic. If the oven temperature is too high and the baking time is too long, the matcha will be overly oxidized, and the surface will become a less pleasing brown-green.
4. This one is a heavy oil formula cake, the cake will be thicker and very textured. Not as light as a chiffon cake. Because of the high content of butter, no matter how delicious it is, you can’t be greedy :)
