Taketori Monogatari

Name: Taketori Monogatari
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Matcha Chiffon Cake; 65g yolk; 40g granulated sugar; 1g salt; 20g water; 22g Salad oil; 32g condensed milk; 3g Matcha powder; 75g Low-gluten flour; 1.5g Baking powder; Some Meringue; 150g protein; Some Honey bean filling whipped cream; 75g Honey bean; 75g fresh cream

by yoyolifestyle

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

To make the chiffon cake soft and rich in taste, fully scoring the egg yolk is the secret. Baking powder stabilizes the fluffiness of the flour, and adding condensed milk can make the flavor richer and richer. If you don't put the red bean filling whipped cream inside, it is a matcha chiffon cake roll. "

Taketori Monogatari

1. First mix the egg yolk, sugar and salt with an egg beater to make it sticky, then add water and beat until the tip of the material will stand up.

2. Add oil and stir until it swells and becomes soft, add condensed milk and mix evenly

3. Add sieved low powder, matcha powder, baking powder and mix well

4. Add sugar to the egg whites and beat them to a frothy meringue

5. Add the meringue to the flour in three parts and mix well, then mix in all three parts

6. Pour flour into the baking pan to smooth out the bubbles

7. Preheat the COUSS oven, bake at 170 degrees for 20 minutes

8. Take out the oil paper and let it cool

9. Mix the honey beans with one-third of the fresh cream and then add the fresh milk to the surface of the cake body

10. Begin to roll the paper to half a circle, tear off the baking paper, put it in the refrigerator for 30 minutes

11. At this time, the flavor is more fused into place, cut off both ends, and ready to serve

Comments

Sign in to comment

Similar recipes

Matcha Chocolate Mousse Cake

Matcha Chiffon Cake, Green Apple Popping Candy, Cold Water

Matcha Mousse Cake

Matcha Chiffon Cake, Powdered Sugar, Matcha Powder