Matcha castella cake

Are you looking for recipe inspiration Matcha castella cake ? How to make it is difficult and easy. If it is wrongly processed, the results will not be satisfactory and it tends to be unpleasant. Whereas Matcha castella cake What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Matcha castella cake, starting from the type of material, then the selection of fresh ingredients, to how to make and serve it. Don’t worry if you want to prepare Matcha castella cake delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Matcha castella cake adalah 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Ojust for addition only, the time it takes to cook Matcha castella cake estimated approx 80’.

So, this time, let’s try it, let’s create it Matcha castella cake home alone. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. you can make Matcha castella cake use 6 type of material and 9 manufacturing step. Here’s how to make the dish.

This delicated cake was brought to Japan by Portuguese merchants in the 16th century. The name is derived from Portuguese Pão de Castela, meaning “bread from Castile”. It’s ideal for afternoon tea or desert. Recipe adapted from Barry Apek! Thanks alot!❤️💕nn#cakenn#mycookbook

Ingredients and spices that need to be prepared to make Matcha castella cake:

  1. 6 eggs
  2. 150 gm sugar
  3. 135 gm bread flour
  4. 15 gm matcha powder
  5. 45 gm honey
  6. 45 gm mirin(substitute by drinking water)

Steps to make Matcha castella cake

  1. Fully line a 7” square pan or 9.25” *5.25” loaf pan. Sprinkle raw cane sugar round the bottom of pan (I omitted it).
  2. Preheat oven to 180oC.
  3. Sift twice matcha and flour and mix well.
  4. Mix mirin (water) with honey. Set a side. (*)
  5. Beat egg and sugar at high speed until the egg batter forms ribbons. Once ribbon stage is reached, continue beating at slow speed to even out the batter. Add in (*) and beat until incorporated.nAdd in the bread flour and beat at low speed, in 3 additions. This should be taken about a minute. The batter is ready if it forms ribbons. Do not overmix, this will lead to a fallen or flat cake.
  6. Pour the batter into the prepared pan. Tap the pan on the countertop a few times. Run a knife up and down the batter to get rid of any big trapped bubbles.
  7. Put the pan in the oven and lower Bake for 10 minutes, then lower temperature to 150oC and bake for 60 to 65 minutes. Test with a skewer, when it comes out clean the cake is done.
  8. When done, unmould immediately and wrap it tightly in cling film. Put the wrapped cake in a plastic bag and leave to cool in fridge for a day before unwrapping. This helps the cake having a moist texture.
  9. You can keep the cake in the fridge for up to 5 days or wrap it with cling film and freeze for up to a month.

How ? It’s easy? That’s how to make Matcha castella cake which you can practice at home. Hopefully useful and good luck!

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