Matcha cream squares, sweet and lovely, with a fresh taste, satisfying in every bite.

Name: Matcha cream squares, sweet and lovely, with a fresh taste, satisfying in every bite.
Yield: 4 servings
Cuisine: Baking
Ingredients: 5 piece Egg; 50 g Vegetable oil; 10 g Matcha powder; 30 g low-gluten flour; 10 g Cornstarch; 50 g Milk; 60 g white sugar; 5 g Lemon juice; 200 g Light cream; 20 g Granulated sugar; 80 g Sweet red beans

Matcha cream squares made with egg, vegetable oil and matcha powder, baked until golden and fragrant. Simple ingredients, satisfying homemade flavor.

0 minNewMedium Baking Bake Sweet

Instructions

1
5 eggs, separate the egg whites and yolks and set aside. 50 grams of vegetable oil and 10 grams of matcha powder, mix together until the matcha powder is completely dissolved.
2
Add 50 grams of milk and stir well.
3
30 grams of low-gluten flour and 10 grams of corn starch, sifted and added.
4
Just stir until evenly mixed.
5
Add 5 egg yolks.
6
Continue stirring until well mixed, then set aside.
7
Take 5 egg whites from the refrigerator, add 5 grams of lemon juice, and whip lightly until large 'fish-eye' bubbles appear.
8
60 grams of white sugar, added in three parts while whipping—add it during the coarse, medium, and fine foam stages.
9
Beat until lifting the beater forms small elastic peaks.
10
Take 1/3 of the beaten egg whites and add it to the egg yolk mixture.
11
Mix well.
12
Then pour it all back into the egg white mixture.
13
Mix well.
14
Line the baking tray with parchment paper in advance, and pour the batter from a height.
15
Use a spatula to smooth the batter. Tap twice to remove large air bubbles, then put it into the oven.
16
Preheat the oven to 150℃ and bake for 40 minutes.
17
After coming out of the oven, tap it to release the hot air, then unmold it.
18
While it's still hot, place a sheet of parchment paper underneath, turn it over to remove the bottom greasecloth, then place another sheet of parchment paper underneath, turn it over, and put it on a cooling rack to cool.
19
Let the cake base cool, then cut off the four edges.
20
Cut again into two rectangular pieces of the same size.
21
Take 200 grams of light cream, add 20 grams of fine sugar, and whip until it reaches a relatively stiff consistency.
22
Add 80 grams of sweet red beans and mix evenly.
23
Place in a piping bag and refrigerate for later use.
24
Evenly pipe the whipped cream on top of the piece of cake.
25
After smoothing, stack another piece of cake on top and smooth the cream on all four sides.
26
Refrigerate for 1 hour to set, then take out and cut into small pieces.
27
Matcha cream squares, done O(∩_∩)O
28
Fresh matcha, sweet cream.
29
Melts in your mouth, satisfies in one bite.