Text/Jingxinlian
Handmade baking should try to avoid the use of chemical additions and pigments, select the most natural materials, and make the most natural food! Matcha powder should be a natural material that friends who have done baking have used. Compared with spinach juice and pandan essential oil, Matcha has a fresher taste and is more suitable for use in various desserts. However, I believe everyone has encountered the problem that the cake made by adding matcha powder is not green enough and appears yellow-green, right?
Regarding this problem, I have the following understandings and solutions. I hope it can inspire everyone:
1. Choose high-quality matcha: Not all Uji matcha is high-quality matcha. The price of 30-50 grams of matcha ranges from tens to hundreds of yuan. The higher the quality, the finer the particles. , the stronger the aroma, the less or even no sediment will be deposited when stirred into the liquid. The better the quality of matcha, the less amount it needs to be used to present enough green color and maintain a unique and fresh aroma, while poor quality matcha may even appear "yellow-green".
2. Storage of matcha: Matcha powder is made from fresh tea leaves after fumigation, drying, grinding and other processes. It is sensitive to light, heat, moisture and acid. Therefore, matcha must be sealed and refrigerated. Matcha powder that has not been used for a long time can be frozen and allowed to return to room temperature before use to avoid condensation and moisture.
3. Choose the appropriate formula: When matcha is used in cakes, it will inevitably meet the "egg yolk". At the same time, the cake will also show a baking color of "yellow" after baking, and yellow + green will inevitably turn into "yellow-green" "This is one of the reasons why many recipes for making matcha cakes cannot fully display the emerald green color of matcha. If you choose a recipe such as "Soufflé Cake Roll" with a large amount of egg yolk, it will not be suitable for matcha. The solution is to use a formula without egg yolk - "angel cake" (pure egg white) to make the cake body, and control the baking temperature and time to fully show the natural color of matcha.
The recipe for the green Matcha Angel Cheesecake Roll. After many adjustments, the recipe, dosage, taste and color have all met my expectations. The matcha powder used this time was just brought back from Japan by a friend. A box of "Itoen" Uji matcha. And stuffingFor the ingredients, cheese and whipped cream are used, which is fresh and sweet, and complements the delicate and fragrant matcha roll after being refrigerated!
Main materials:
Cake body
Ingredients A: 55 grams of egg white, 55 grams of corn oil, 95 grams of milk
Ingredients B: 100 grams of cake flour, 5 grams of matcha powder, 2 grams of baking powder (can be ignored)
Ingredients C: 200 grams of egg white, 120 grams of caster sugar, 2 grams of cream of tartar (white vinegar or lemon juice can be substituted)
Cheese filling: 200g cream cheese, 60g caster sugar, 100g light cream
Baking: 190 degrees for 20 minutes on the middle level
Preparation method:
1. Mix ingredients A and stir evenly
2. Mix ingredients B and sift them into the mixed ingredients A
3. Stir evenly until there are no dry powder particles
4. Add the egg whites of ingredient D and tartar powder, add fine sugar in 3 times and beat until wet (the egg beater is adjusted to low speed first, then high speed and finally low speed). Remember to make it wet. This is because the cake slices will not be rolled up when rolled up. The key to cracking
5. Take 1/3 of the meringue and matcha paste and mix evenly. Use the scraper to scrape from the 2 o'clock direction to the 7 o'clock direction. Flip the scraper and turn the bottom batter to the surface. Turn your left hand to beat. Egg bowl, repeat until mixed evenly
6. Pour the mixed batter into the remaining meringue
7. Use the same technique to stir and mix evenly, and the cake batter is completed
8. Place oiled paper or oilcloth on the bottom of the baking pan, pour the cake batter from a high position, scrape it evenly with a scraper, make sure the thickness is even, and put it into the preheated oven
9. Bake at 190 degrees for about 18-20 minutes. After taking it out of the oven, drop the baking pan on the countertop from a height of 10cm to shake out the heat accumulated in the baking pan. Use a knife to make a circle around it
* About Tartar Powder: TartarThe chemical name of the powder is "potassium tartrate". The function of adding a small amount is to neutralize the alkalinity of the protein, help the stability and durability of the whipped protein, and increase the softness and toughness of the cake. If you are very concerned, you can use lemon juice or white vinegar instead.
10. Place oiled paper on the countertop, turn the oven upside down on the oiled paper to release the mold, and remove the oilcloth from the bottom of the cake slices
11. Cut off the raw edges on both sides of the cake and let cool slightly for later use
12. Make cheese filling: This process is carried out when the cake slices are baked in the oven. First heat the cream cheese in the microwave, take out and stir five times at a time until soft, add fine sugar and stir until melted
13. Beat 100 grams of whipping cream until it has obvious texture
14. Mix cream cheese and whipped cream
15. Stir carefully until smooth and fine, refrigerate until later use
16. When the cake piece is dry to lukewarm, place a new piece of oil paper on the cake piece (the bottom is the top at this time), turn it over, and spread the filling on it, making it thicker at the beginning and as thin as possible at the end. Just a little thinner
17. Use a rolling pin to roll up the parchment paper, assist in rolling up the cake slices, and refrigerate for more than 4 hours, preferably overnight
18. For the refrigerated cake roll, use a corrugated cake knife to bake it over a fire and then slice it. Wipe off any cake crumbs and fillings stuck to the knife after each slice. Reheat the cake and cut it again. This ensures perfect slicing and the filling will not stick to the cake body.
