Bamboo story-You Are Foodie

By Timothy
73

Bamboo story

To make Qifeng cake soft and rich in taste, the secret is to fully score the egg yolk. Baking powder can stabilize the fluffy degree of flour, and condensed milk can make the taste more rich and mellow. If you don't put the red bean filling cream, it is a Matcha Qifeng cake roll.

Main Ingredients

baking powder 1.5g
low-gluten flour 75g
Matcha powder 3g
Condensed milk 32g
salad oil 22g
water 20g
salt 1g
Granulated sugar 40g
yolk 65g
Matcha Qifeng cake appropriate amount

Auxiliary Ingredients

Fresh cream 75g
Honey bean 75g
Cream with honey bean filling appropriate amount
Granulated sugar 75g
protein 150g
egg white icing appropriate amount

Step 1 . First mix the egg yolk with sugar and salt in an egg beater to make it sticky, then add water to beat until the tip of the material will stand up.

Step 2 . Add oil and stir until it is swelling and soft. Add condensed milk and mix evenly

Step 3 . Add sifted low powder, Matcha powder and baking powder and mix well

Step 4 . Add sugar to the egg white and beat until foamed

Step 5 . Add 3 parts of the protein cream into the flour and stir it well. Then mix it all in 3 times

Step 6 . Pour flour into the baking tray and smooth it to make bubbles

Step 7 . Warm up the couss oven and bake at 170 degrees for 20 minutes

Step 8 . Take it out and let it cool with oil paper

Step 9 . Mix honey beans with 1 / 3 fresh cream, and then add fresh milk to the surface of the cake

Step 10 . Start rolling the paper to half a circle, tear off the baking paper, and put it in the refrigerator for 30 minutes

Step 11 . At this time, the Hou flavor is more dissolved in place, and the two ends are cut off and can be loaded

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