Matcha Mara Cake has a dense and elastic texture, and the aroma of matcha spreads in the mouth with just one bite.-You Are Foodie

By Fitch
54

Matcha Mara Cake has a dense and elastic texture, and the aroma of matcha spreads in the mouth with just one bite.

Today I am making a matcha mala cake, which is based on the unique flavor of matcha, blending the dense texture and rich matcha aroma to complement each other. The overall texture is chewy, and the dense texture of the cake melts gently on the tip of your tongue, giving you a dual taste of touch and taste buds. The deep aroma of matcha spreads in your mouth, and the delicate texture is like clouds.

Main Ingredients

Corn oil 10 grams
Matcha powder 8 grams
Powdered Milk 20g
cassava starch 100 grams
plain flour 130 grams
yeast 4 grams
White sugar 55 grams
warm water About 250 grams

Auxiliary Ingredients

baking powder 2 grams (optional)

1. Choose high-quality matcha powder to ensure a strong matcha aroma.2. The amount of water can be adjusted up or down by 20 grams, resulting in different tastes.3. The mold needs to be coated with oil for easy demolding.4. After letting it cool, apply a little vegetable oil on the knife before cutting. A one size fits all look better.5. If you don't have baking powder, you can skip it. Adding it can increase its fluffy and soft texture.

Step 1 . Mix about 250 grams of warm water, 55 grams of white sugar, and 4 grams of yeast, and let it stand for 5 minutes to activate the yeast.

Step 2 . Sift in 130 grams of regular flour, 100 grams of cassava starch, 20 grams of milk powder, and 8 grams of matcha powder.

Step 3 . Mix until the batter is smooth.

Step 4 . Sift and remove large particles.

Step 5 . Wrap with plastic wrap, let it ferment at room temperature of 25 ℃ until it doubles in size. Note: Fermentation occurs at room temperature in summer and at intervals of warm water in winter.

Step 6 . After fermentation, add 10 grams of corn oil and 2 grams of baking powder (optional).

Step 7 . Stir to make it mixed evenly.

Step 8 . Remove large bubbles.

Step 9 . Brush a layer of vegetable oil in the mold.

Step 10 . Pour the batter from a high place.

Step 11 . Shake twice to remove the large bubbles.

Step 12 . Put cold water in the pot in summer and warm water in winter.

Step 13 . Put it in the pot and cover it with a lid to ferment until it is 1.5 times larger.

Step 14 . After fermentation, heat up and steam for 30 minutes with boiling water, then turn off the heat and simmer for 5 minutes.

Step 15 . After taking it out, brush a layer of vegetable oil on the hot surface to prevent the surface from drying out.

Step 16 . Release the mold after cooling.

Step 17 . When it's hot, it's more sticky, but when it's cold, it's easier to cut into pieces.

Step 18 . Matcha Mara Cake, complete O (∩ _ ∩) O

Step 19 . With one bite, the aroma of matcha spreads in the mouth.

Step 20 . The overall texture is Q-elastic.

Step 21 . The dense entrance of the cake gently melts at the tip of the tongue

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