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Monday, 13 November 2017

Steamed Matcha Cake 蒸抹茶蛋糕


I turned a plain matcha steamed cake into a more classy cake by adding vanilla ermine cream between layers of cake.



Pan size: 14 cm round cake tin
I bought this small metal tin from Daiso.

Ingredients

All ingredients in room temperature
Usng 55g Omega 3+6 eggs

2 egg whites
Pinch of salt
50g fine sugar

2 egg yolks

70g top/cake flour
1/2 tsp matcha powder, 2g *

55g milk
10g condensed milk
10g rice bran/mild flavour vegetable oil

* you can increase the matcha amount if you like a stronger scent and colour.


Directions

1. Line a 14 cm round cake tin with parchment paper. Set aside.

2. Combine milk, condensed milk and rice bran oil into one cup. Set aside.

3. Mix matcha powder and top flour in a bowl. Set aside.


4. In a clean and dry mixing bowl, add a pinch of fine salt to egg whites. Beat egg white till frothy, then gradually beat in the fine sugar till it almost reaches firm peak.

5. Beat in the egg yolks, one at a time, till well combined.

and the beaten egg can hold itself up for at least 5 seconds.


6. Sieve in 1/3 of the matcha flour mixture from Step 3, then followed by 1/2 of the milk mixture from Step 2. Alternating between flour and milk in this sequence:

flour - milk - flour - milk - flour





Use a spatula to do a thorough mixing to ensure no liquid settle at the bottom.

7. Pour the batter into the prepared cake tin. Tap the tin to level the batter. 
Steam at medium heat for about 7 minutes, then lower the temperature to medium-low for 13 minutes, or when an inserted cake tester draws out clean.


The lid of my pot has a vent to facilitate the steam to escape.

End of steaming.


9. After lifting out the cake tin, drop the cake with the tin from a height of about 10 cm for 3 times. This is the prevent the cake from excessive shrinking after cooling down.
Let the cake stay in the cake tin for about 5 minutes before transferring to a wire rack to cool further.



Optional

You may want to add cream to the cake to enhance the taste :)





Refrigerate for about 90 minutes before cutting :)



Vanilla Ermine Cream

5g all purpose flour
35g milk
10g condensed milk, or sugar

1 tsp milk

40g salted butter, softened
5g icing sugar

1/4 tsp vanilla extract

1. Mix 5g of all purpose flour, milk and condensed milk in a heat-resistant cup. Heat over low temperature, and stir regularly till the mixture thickens. Cover with a food wrap and let it cool down to room temperature.

2. Whip softened butter with icing sugar till light. Add in 1 tsp of milk and continue to whip.

3.  Slowly add in the milk roux from Step 1, and blend till smooth.

4. Blend in the vanilla extract.

5. Ready to apply to the cake.
I didn't refrigerate the ermine cream as the room temperature was below 30°C.


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