Matcha Chiffon Cake

Matcha Chiffon Cake

Yield: 8 Jumbo Cupcake/16 Cupcake

105g – Butter, @ room temperature
75g – Granulated Sugar
2 ¼ Tbsp – Matcha Powder
4 Large – Egg Yolk
105mL – Milk
135g – Cake Flour
4 Large – Egg White
75g – Granulated Sugar

Procedure 


1.  Cream butter and granulated sugar until light and fluffy, approximately 5 minutes.
2.  Add Matcha powder to the butter mixture and slowly add the egg yolk one at a time.
3.  Incorporate the Milk, add the flour slowly until combined, do not overmix and set aside.
4.  Whip egg whites until soft peak, slowly add granulated sugar and continue to whip until stiff peak forms.
5.  Fold 1/3 of the egg white into the mixture, continue to add egg whites and fold.  Do not overmix.
6.  Bake 325F 20-30 minutes.

Green Tea Creme Brulee

Matcha Green Tea Macarons

(Recipe adapted By:  Cathy Xiao Chen)

Green Tea Macarons

Ingredients

155 g – Powdered Sugar

100 g – Almond Meal

5 g – Matcha Powder

66 g – Egg Whites

Procedure

1.        Sift dry ingredients together in a large bowl.

2.       Whisk egg whites in an electric mixer on high speed for 2 minutes.  Add egg whites to ingredients in the bowl.

3.       Smear the egg whites into the dry ingredients with a spatula until completely combined and glossy.

4.       Transfer to a piping bag fitted with a size 7 piping nozzle.

5.       Grease a heady steel baking tray with oil and line with baking paper.  Pipe mix onto tray 2-cm wide (approximately 7/8”), 3-cm apart (approximately 1.25”).

6.       Tap the underside of the tray sharply against your palm to flatten the Macarons.

7.       Leave in a warm, dry area for 20 minutes or longer (depending on ambient humidity and temperature), or until you can touch the surface lightly without any sticking.

8.       Bake on a low rack in a convection oven at 300°F for 15 minutes, turn the tray halfway.

9.       Cool Macarons completely on the tray before removing and filling.

Green Tea Custard

Ingredients

35 g – Egg Yolks

2 g – Salt

45 g – Granulated Sugar

1 g – Matcha Powder

15 g – Plain Flour

200 g – Milk

30 g – Unsalted Butter

Procedure

1.       Place yolks, salt, sugar, flour, and matcha powder in a medium bowl and whisk until smooth.  Add milk and whisk.

2.       Transfer to a small pot and whisk over medium flame until bubbling and thickened.

3.       Cool to 120°F then add butter and whisk until emulsified.

4.       Cool to room temperature and whisk smooth before piping.