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Matcha Cake (eight Inches Reduced Sugar Formula)
by keeper baby
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. 5 eggs separate the yolk and the egg white (the egg white cannot have a drop of water or a drop of egg yolk!!!)
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2. Add 40g milk, 40g oil and 1/3 of the sugar to the egg yolk (60g total sugar). Beat well with a whisk. Mix 80g of flour and 15g of matcha powder and sift in portions, then stir them evenly.
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3. You can preheat the oven before beating the egg whites
4. Whip the egg whites (not mixed with water or egg yolks) first until the egg whites are invisible, and then add the remaining sugar to continue beating (about 40g). Finally, the whisk can see the upright sharp corners.
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5. Stir the two pastes (can't draw a circle) to shake out bubbles and pour into the mold, 135 degrees 45 minutes
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6. Remember to sprinkle some nuts hahaha, daily nuts are super easy to use
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