by Seven nine stars
1. Separate the egg whites and yolks into two containers.
2. Add milk to the egg yolk and mix well.
3. Add corn oil and mix well.
4. Sift in the matcha powder and stir well. After trying many times, I still feel that adding the matcha powder to the liquid in advance makes it easier to mix evenly.
5. Sift in low-gluten flour and mix well in an N-shaped way.
6. Add a few drops of white vinegar to the egg whites and beat with an electric whisk.
7. Add the powdered sugar in 3 times, the first time use an electric whisk at high speed until thick foam, then add the second time, use a medium speed until the lines appear, then add the third time, beat at a low speed to form a rigid foam . Lift the whisk, with small sharp corners to keep it from deforming and not dripping.
8. The oven is now preheated. Take 1/3 of the meringue and add it to the batter, use a rubber spatula to quickly stir evenly from bottom to top.
9. Pour the well-mixed batter back into the remaining 2/3 meringue and mix it quickly in the same way again.
10. Spread greased paper on the baking tray, pour in the cake batter, and use a scraper to smooth the surface and shake out large bubbles. Fire up and down in the middle, 150 degrees, 25 minutes.
11. After baking, remove the greased paper while it is still hot and let cool. Spread the red bean paste. I only used half of the cake body and the remaining half for other desserts.
12. Divide the part with the bean paste filling into 3 strips of cake body and overlap them.
13. Then divide it into 3 equal parts.
14. According to your preference, just drizzle with salad dressing or other decorations.
Colored cakes should be baked at a low temperature so that they can maintain their most vivid colors.
Matcha and red bean paste go well, but if you don’t like red bean paste, replace it with light cream. The color will be more beautiful.
The baking time and temperature are controlled by your own oven. Observe more, if the matcha color is baked, it will not look good~