Matcha Steamed Cake

Name: Matcha Steamed Cake
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 4g Low-gluten flour; 3g Matcha powder; 7g corn starch; 2 pcs egg; 80g Yogurt; 20g Caster sugar

by Soft-Ni

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

First of all, I would like to thank Xiangxue for the trial opportunity. This is the first time I have successfully applied for a trial at Food Jie. I was really surprised when I received this Xiangxue flour gift package. My recipe is made with Xiangxue's household cake mix. The biggest feature of this cake is that it has a moist taste, a bit like eating cheesecake. The taste of yogurt and matcha is very obvious, and it can be made without using the oven. It is suitable for all home-made, tender green and simple cream frosting. Roses or directly without decoration are also very beautiful.

ps:
·This cake has a small proportion of "flour", don't doubt the recipe, it has been tried many times.
·You don’t need an oven, just steam it with water, remember to cover with tin foil.
·Don't rush to take it out after steaming. It takes 10 minutes to cool down, otherwise it may become crumpled.

Ingredients

Matcha Steamed Cake

1. Prepare all materials and weigh them for later use.

2. Xiangxue's cake flour comes with a paper cup and measuring spoon, and it is easy to use in two separate packs.

3. Separate egg white and egg yolk.

4. Beat the egg yolks.

5. Add all the powder and yogurt that have been sifted.

6. Stir evenly without particles.

7. Beat the egg whites until coarsely soaked, and add one-third of the sugar.

8. Stir until the foam starts to flow and add the remaining half of the sugar.

9. Whip until the foam starts to become fine and add in all the remaining sugar.

10. Continue to beat until the meringue is hung on the whisk, which is wet foaming.

11. Go to a tablespoon of meringue and mix well with the previous egg yolk paste.

12. Mix well until white egg whites are not visible.

13. Pour it into the remaining meringue.

14. Use the method of turning and slicing until it is evenly mixed.

15. Pour into a 6-inch mold.

16. Cover with tin foil tightly, steam for 15 minutes, turn off the heat for 10 minutes.

17. Unfaced look

18. Unfaced look

19. Decorated with butter cream roses.

20. The cut looks very dense and moist, and the taste is a bit like cheesecake.

Tips:
You don’t need an oven, just steam it with water, and remember to cover it with tin foil.
Don't rush to take it out after steaming, it will take 10 minutes to cool down slightly, otherwise it may become crumpled.