Matcha marshmallow sandwich pie, with a smooth chocolate shell that melts in your mouth, sweet marshmallows, and a very bouncy texture.

Name: Matcha marshmallow sandwich pie, with a smooth chocolate shell that melts in your mouth, sweet marshmallows, and a very bouncy texture.
Yield: 4 servings
Cuisine: Baking
Ingredients: 3 piece Egg; 40 g Vegetable oil; 50 g Milk; 50 g low-gluten flour; 10 g Milk powder; 8 g Matcha powder; 40 g white sugar; 6 g Lemon juice; to taste Marshmallow; 150 g 55% dark chocolate; 20 g Coconut oil; 10 g White chocolate

Matcha marshmallow sandwich pie — egg, vegetable oil and milk, baked until golden and flaky. Easy to follow with simple step-by-step instructions.

0 minNewMedium Baking Bake Sweet

Instructions

1
3 eggs, separate the egg whites and yolks and set aside.
2
Mix 40 grams of vegetable oil and 50 grams of milk until emulsified and smooth.
3
Sift in 50 grams of low-gluten flour, 10 grams of milk powder, and 8 grams of matcha powder.
4
Stir until the color is uniform.
5
Add 3 egg yolks.
6
Stir until silky smooth and free of lumps.
7
3 egg whites, 6 grams of lemon juice, first whisk until large 'fish eye' bubbles form.
8
40g of white sugar, added in 2 parts, whip until lifting the whisk forms a small elastic peak.
9
First take 1/3 of the egg white mixture and add it to the egg yolk mixture.
10
Mix until the color is uniform.
11
Then pour it all back into the egg white mixture.
12
Mix evenly using the cutting and folding method.
13
Pour the batter into the mold from a height.
14
Smooth it with a scraper and tap twice to remove large air bubbles.
15
Preheat the oven to 160°C and bake for 20 minutes. Note: If any areas puff up while baking, use chopsticks to poke a hole in the puffed area, and continue baking; it will gradually flatten out.
16
Take it out after baking, remove it from the mold, and peel off the parchment paper.
17
Cut out shapes using a mold.
18
Take half a slice of cake, place a marshmallow on each, and bake at 180°C for 5 minutes.
19
Take it out after baking and stick the other half of the cake on top, pressing it firmly for later use.
20
Put 150 grams of 55% dark chocolate and 20 grams of coconut oil together.
21
Heat insulation melting.
22
Take the prepared sandwich cake and dip it in chocolate until fully coated.
23
Lift it up and let the excess chocolate liquid drain.
24
Then refrigerate to let the shell harden.
25
After the surface chocolate has set, squeeze a little white chocolate liquid on top, and continue to refrigerate to set.
26
Matcha cream pie, done O(∩_∩)O
27
Silky chocolate shell, melts in your mouth.
28
Sweet marshmallows, full of elasticity.
29
The fresh matcha-flavored cake base makes the overall taste richer.