in Chinese catering, when it comes to milk tea drinks or cakes, people first think of Matcha. Matcha originated in the Sui and Tang Dynasties of China. After the young leaves of spring tea are killed by steam, they are made into cake tea for preservation. Let's learn the practice of Matcha cake and the precautions for choosing Matcha cake
Practice of Matcha cake
1. Separate the egg yolk and protein into two large bowls (this method can shorten the beating time and is suitable for manual stirrer);
2. Sugar 1 / 3 into the yolk, 2 / 3 into the protein;
3. Stir the yolk to a light yellow color (usually 1 minute);
4. Beat the egg white into a creamy shape (it will take a long time until the egg white is able to beat in the tip of the hand. Until there is no egg liquid in the bowl, this step directly depends on the quality of the cake. If there is egg liquid in the bowl, the cake will not bulge and become an egg cake);
5. Put the flour (sifted) into the egg yolk, mix it gently (too much mixing will make the flour gluten and affect the quality of the cake). After mixing, you will find that the flour is all together (no need to add water);
6. Put the Matcha powder and protein into 5 and stir them all (you can't use the blender, the way is to pull it up from the bottom of the bowl by hand, repeat it several times, and then rotate it. After about 2 minutes, you will find that the dough in 5 turns into a paste with the protein, which is almost the same at this time);
7. After the egg slurry is ready, you can put a layer of oil on the rice cooker and pour in the egg slurry. Close the lid and press the "cook" button of the electric rice cooker. I don't know why it jumps to the heat preservation level in about 5 minutes. After waiting for 2-3 minutes, I press the cooking button again, and then I jump again a few minutes later. At this time, I can smell a smell of cake. Open the lid, the surface is light yellow, a little higher than the original. Poke it with chopsticks. If it can be poked in, and the chopsticks don't stick eggs Pulp, it means it's OK. Take out the pot, turn it over, and the cake will come down. The bottom should be a little dark;
8. After cooling, it can be decorated with fresh cream, etc.
Nutritional value of Matcha cake
The main ingredients of Matcha cake are flour, egg, cream, etc., which contain carbohydrate, protein, fat, vitamin, calcium, potassium, phosphorus, sodium, magnesium, selenium and other minerals. It is convenient to eat and is one of the most commonly eaten pastries.
Notes on choosing Matcha cake
1. Try not to buy cakes with hydrogenated vegetable oil. At present, most of the 'fresh milk' on the cake is hydrogenated vegetable oil. Hydrogenated vegetable oil or margarine is also added to the crust below. The traditional choice is to add real cream and butter.
2. Try not to buy pastry. Pastry means a lot of fat has to be added and the nutritional value is very low. At present, vegetable shortening is usually added, which contains trans fat. It is also a high-energy food, cheese cake will be better, because at least cheese also contains a lot of calcium, vitamin AD, vitamin B group and protein, while shortening has nothing but some bad fat.
3, try not to buy a lot of cake with added pigment and essence, especially families with children. The color inside and outside the cake should be close to the primary color as much as possible. In addition to a small amount of embellishment, it is better to use less thick color. The smell is mild and natural. The smell of rushing nose usually means that a lot of cheap flavors are added.
4. Don't pursue the so-called 'healthy' effect of cake and fruit. Most of the fruit in the fruit cake is canned fruit, which has no nutritional effect. A few kiwi slices, strawberries, etc. are not fresh enough, and the quantity is very small, just for embellishment, so it's better to buy fresh fruit to eat directly.