Yogurt Matcha Cake

Name: Yogurt Matcha Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 160g protein; 15g Caster sugar; 80g yolk; 70g Homemade thick yogurt; 70g Low powder; 10g Matcha powder; 40g Corn oil

by Windy snow

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

When I saw the matcha cakes of other friends, the green color really made me appetite. Everyone must remember that to make matcha cakes, breads or biscuits, you must choose good quality matcha to taste good and bright in color. I used Wakatake's matcha this time, and then I ordered Isuzu's matcha at I Baking. In short, a good matcha is the key to a perfect matcha cake. "

Ingredients

Yogurt Matcha Cake

1. Weigh the matcha powder and the low powder together.

2. Mix low powder and matcha powder through a sieve.

3. Add corn oil to the thick yogurt and beat it evenly with a manual whisk.

4. Then pour in 15 grams of caster sugar and continue to beat evenly.

5. Pour in the egg yolks one by one, and use a whisk to beat them evenly with the yogurt paste each time.

6. Then sift the matcha powder into the egg yolk paste.

7. Use a manual whisk to draw Z and mix it evenly.

8. Add the fine sugar in three times and beat the egg whites until mixed foaming.

9. Take one-third of the egg white and add it to the matcha custard and mix well.

10. Then pour the mixed egg batter into the rest of the egg whites and mix well.

11. Pour the egg batter into the hollow mold and shake it a few times to remove air bubbles. Put it into the pre-prepared oven at 175 degrees, the upper and lower heat, the middle level, bake for about 30 minutes.