Matcha White Jade Ball Cake
Original vanilla chiffon | Eggs (55-60g with shell): 3 |
No special flavor cooking oil (Matcha flavor 34g): 28g | Hot water (60g matcha flavor): 48g |
Low-gluten flour a (Matcha flavor 30g): 33g | Low-gluten flour b (Matcha flavor 30g): 33g |
Fine sugar: 76g | Vanilla extract (not added for Matcha flavor, 6g of Matcha powder is required): Appropriate amount |
Shao Xiancao Flavor Explosive Pudding | Cream cheese: 50g |
Coconut milk: 80g | Whipping cream: 70g |
Fine sugar: 15g | Taro balls, burnt grass jelly, honey red beans: Appropriate amount |
Matcha White Jade Balls Exploded | Cream Cheese : 50g |
Yogurt (do not use old yogurt): 85g | Whipping cream: 65g |
Fine sugar: 18g | White jade balls |
Water-milled glutinous rice flour: 55g | Tapioca Starch: 10g |
Hot water: 50g | Salt (added when boiling water): A handful |
Step 1
1. #奇风part# •Preparation: Start preheating the oven at 180℃ Add hot water to the oil and stir with egg beaters until emulsified.Step 2
2. Sift in the low-gluten flour a and mix wellStep 3
3. Add egg yolk and mix wellStep 4
4. After sifting in the low-gluten flour b, mix in a zigzag pattern until there are no flour particles.Step 5
5. Add sugar to the egg whites and beat until the top of the beater is lifted into a small curved state (many recipes state that the egg whites are beaten to a dry state with upright sharp corners, but for novices, this state is not easy to grasp, it is easy to beat, and later Defoaming is prone to occur when mixing)Step 6
6. Use a spatula to quickly mix the surrounding egg whites with the center part (when beating egg whites, the surrounding parts near the wall of the basin are often not fully beaten, so the mixing action should be fast, just stir two or three times)Step 7
7. Add 1/3 of the egg white to the batter and mix well with egg beaterStep 8
8. Pour the batter into the remaining egg whites and mix evenlyStep 9
Pour the mold into the mold about 8 minutes full, turn the middle rack of the oven to 170℃ and bake for 25-30 minutes.Step 10
10. After taking out the oven, gently shake the mold and turn it upside down to cool.Step 11
11. #matchaQifeng# The production techniques are basically the same, so I won’t repeat them. The difference is that the matcha powder needs to be dissolved and mixed with oil first, and then hot water is added to emulsify it.Step 12
12. Pour the same into the mold about 8 minutes full. (After opening the matcha powder, you need to clamp the opening and store it in the refrigerator!! Freeze!! Freeze!!!)Step 13
13.! ! Real and fake matcha powder! ! Many friends will step into the trap. Teach you how to distinguish real and fake matcha from the outer packaging alone. pictureSource tb. Pay attention to the packaging: ①The authentic bold letters will only write the different names of matcha, without adding Uji. Uji is just a place name, not a brand name! It is one of the four major matcha producing areas in Japan. The Isuzu, Seiran and Wakatake that we are familiar with are produced by Marukyu Koyamaen in Uji. ②Origin of the back ③As provided by other friends in the group, fake matcha is only available in 50g bags, while genuine small portions are usually in 40g cans. (I don’t know much about this myself, but this is basically what I read)Step 14
14. After demoulding, hollow out the center of the mold and set it aside (you can also bake it directly in a chimney mold~). I usually eat the hollowed out cake embryo~~~Step 15
15. #explosionpart# The two kinds of pulp explosion methods are the same, only one is demonstrated. Add the softened cream cheese to the sugar and beat until smoothOnce smooth, add coconut milk, mix well and siftStep 16
16. Add light cream and beat until slightly lines appear. The lines will disappear and it will be slightly thick but still fluid (the state in the picture is a little overbeaten). If you accidentally beat it, you can add coconut milk and mix with a spatula. Adjust evenly to the appropriate consistencyStep 17
17. Surround the hard cake with edges. Add honey red beans or other ingredients in the middle. Pour in the prepared batter. Sprinkle with cooked taro balls and roasted grass jellyStep 18
18. After it is done, if you lift the edge within a short time, the pulp will flow down. The popping effect will be affected if it is refrigerated or left for a period of time. I will slowly adjust and improve it later.Step 19
19. #白玉小肉肉药片# Mix water-milled glutinous rice flour + tapioca starch, then add hot water and stir until it becomes flocculent.Step 20
20. Knead it into a smooth and malleable dough (it can be pulled out into a strip and will not break when you pull it)Step 21
21. Boil water and add a pinch of salt. Divide the dough into suitable sizes and shape into balls. Put it into the pot and cook for about 1 minute (the meatballs will float)Step 22
22. Remove and put into ice water for later useStep 23
23. Cut a small opening on each side of the edge to facilitate holding bamboo skewers, and place the small meatballs skewered with bamboo skewers. Sift in cooked soybean powder or matcha powder Cooking Tips for Matcha White Jade Ball Cake