This is chiffon series again,
I love baking and eating chiffon cake so much,
so I have set a target to shoot every flavor of chiffon cake.
This time, I have make the matcha flavor,
By using the Japanese Uji Matcha powder,
and gluey mochi with "Q texture",
and smooth matcha cream
it's really unforgettable and un-stopable.
Enjoy it , guys! :)
繼續戚風系列
這次是抹茶口味的戚風
採用日本宇治抹茶粉
配搭Q彈麻糬和軟滑的奶油
多重口感的蛋糕
難以忘記又吃不停口
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🆙Recipe 食譜 ：
Matcha Mochi Chiffon Cake 抹茶麻糬戚風蛋糕 (6 inch)
▶️ Ingredients 材料 ：
⭕️ Mochi 麻糬
Glutinous Rice Flour 糯米粉 30克
Corn starch 粟粉 8克
Sugar 砂糖 10a克
Milk 牛奶 75克
Unsalted butter 無鹽牛油 10克
(👉🏻You may wish to dip some corn starch or Tapioca Starch outside the mochi for preventing sticky
大家如果怕太黏的話 可以在麻糬表面裹一層粟粉/太白粉）
⭕️ Chiffon Cake 戚風蛋糕
Egg 雞蛋 3隻
Cake Flour 低筋麵粉 50克
Vegetable oil 菜油 30克
Matcha Powder 抹茶粉 6克
Milk 牛奶 60克
Sugar 砂糖 30克
⭕️ Matcha Cream 抹茶奶油
Whipping cream 淡忌廉/奶油 120克
Sugar 砂糖 10克
Matcha powder 抹茶粉 3克
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