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Qiong Cooking

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Number of Videos: 379本

Ingredients

(A) Oil : 50g
(A) Matcha powder : 8g
牛乳 : 70g
薄力粉 : 65g
卵 : 5個
レモン汁 : 2g
砂糖 : 65g
(B) Matcha powder : 6g
(B) fresh cream : 60g
(C) Mascarpone cheese : 60g
(C) sugar : 25g
生クリーム : 180g

Time required

60minutes

Procedure

1) make the dough 00:09
Put (A) in a bowl and mix well.
Add the milk and mix, then sift in the cake flour and mix again.
Separate the egg yolk and egg white, add only the yolk to the bowl and mix well.
2) make the meringue 01:09
Add lemon juice to the egg whites and beat with a hand mixer.
When it becomes whitish, add sugar in 3 batches and whisk until peaks form.
Add a small amount of meringue to 1 and mix, then add all the remaining meringue and mix well.
3) bake in an oven 02:16
Apply a thin layer of oil (not listed) to the mold, line it with a cooking sheet, and pour the batter into it.
Remove air and bake in preheated oven at 140°C for 25 minutes.
When baked, remove from the mold and cover with a cooking sheet to prevent drying.
4) make matcha cream 02:40
Put (B) in a bowl and mix well.
Add (C) and mix with a rubber spatula.
Add heavy cream and beat with a hand mixer at low to medium speed.
5) fill with cream 03:21
Cut the cooled 3 in half, put 4 on one side and flatten it.
Place the other dough on top, sandwich the cream, and cut into your desired shape to complete.

Point

・Use a mold of 28 x 28 cm.
・When making the meringue, if the foam becomes finer, change the speed of the hand mixer from medium to high speed.
・Do not add the meringue to the batter all at once.
・It is even more delicious if you cool the finished product in the refrigerator for about 2 hours.