Matcha Gateau Recipe: Rich and Smooth
Today's Matcha Gateau is fluffy, soft, and bounces back easily! Its texture is delicate with fully open air pockets, no pudding layer, no collapse, and no shrinkage! The rich matcha flavor makes you fall in love with it after just one bite!
INGREDIENTS
- 50g low-gluten flour
- 55g milk (room temperature or slightly warm)
- 3 eggs
DIRECTIONS
Separate the egg whites and egg yolks of the 3 eggs.
Add 40g of fine granulated sugar, 0.5g of salt, and a small amount of lemon juice to the egg whites. Gently mix and then place the bowl in the freezer for about 10 minutes to improve meringue stability.
In a bowl, add 30g of corn oil (preheated to 70°C) and 5g of matcha powder. Stir well to combine.
Add 55g of milk and mix well until fully emulsified into a smooth green liquid.
Add 50g of low-gluten flour to the matcha milk mixture and stir until smooth.
Add the 3 egg yolks to the batter and mix until smooth and silky.
Take the egg whites out of the freezer. First, beat them at high speed until they expand and form large bubbles. Then, reduce the speed to low and continue beating until stiff peaks form (the peaks should stand upright when the whisk is lifted).
Add 1/3 of the whipped egg whites into the egg yolk batter. Gently fold to combine. Then, pour the combined batter back into the remaining egg whites and continue folding gently.
Pour the batter into the mold and tap the mold lightly a few times to release large air bubbles.
Place the mold in the preheated oven on the middle rack. Bake at 135°C for 40 minutes to allow the cake to rise slowly without cracking. Then, increase the temperature to 150°C and bake for another 18 minutes to ensure the cake's surface is golden and fully cooked inside.
Note: Preheat the oven to 135°C (both top and bottom heat).
Once baked, immediately take the cake out of the oven, tap the mold lightly to release hot air, then turn the cake upside down onto a cooling rack. Let it cool completely before removing it from the mold.
After removing from the mold, the matcha gateau will be a vibrant green with a soft, delicate texture. It will bounce back easily when pressed, and you'll fall in love with it after just one bite.