Tag: #มัทฉะเค้ก

Chiffon with Anko Whipping Cream

Hello, MatchaZuki fans, premium Japanese matcha powder. How are you all? The weather is changing a lot lately. Don’t forget to take care of your health and drive carefully. Today, our MatchaZuki page has an easy-to-make, refreshing and delicious menu for you: Chiffon with Anko Whipping Cream or fresh cream chiffon with red beans. Many of you are familiar with the famous triangle chiffon cake, but today we’re changing from buttercream to fresh cream with red beans. For something new and light, not too heavy. Do you want to see how to make it? Let’s take a look! ^^

Key Ingredients
Chiffon cake
Dry part
1. 80 grams of cake flour
2. ¼ teaspoon baking powder
3. ¼ teaspoon salt

Wet part
4. 50 grams of fine granulated sugar
5. 1 tablespoon of medium grade MATCHAZUKI matcha powder
6. Vegetable oil 50 grams
7. Fresh milk 50 grams
8. Hot water 25 grams
9. 2 egg yolks

Egg white part
10. 2 egg whites
11. 40 grams of sugar

Fresh cream filling
1. 1 cup whipping cream
2. 40 grams of mashed red beans

Procedure

  • Start with the cake. Mix the dry ingredients together and sift into a bowl. Set aside.
  • Mix hot water with 100% MatchaZuki green tea powder and stir until dissolved. Set aside until cool. Then, beat egg yolks with sugar with a hand whisk until dissolved. Pour in vegetable oil, fresh milk, and mixed green tea. Stir until combined. Then, mix into dry ingredients. Stir until combined and set aside.
  • Beat egg whites with an egg beater until foamy. Gradually add sugar and beat until soft peaks form. Mix with cake mixture by gently folding until combined. Pour into an 8*8 inch pan and bake at 170 degrees for about 30 minutes. When the cake is done, remove and let it cool.
  • When the cake is cool, divide the cake into 2 halves and set aside.
  • Whip the whipping cream until soft peaks form, add the red bean paste and continue whipping until stiff peaks form, then spread it on the chiffon cake, then place the cut cake on top. Refrigerate to let the whipping cream set for about 1 hour, then take it out and cut into triangles or other shapes as desired.

“Chiffon with Anko Whipping Cream or Green Tea Chiffon with Fresh Cream and Red Beans” is a dessert that is not difficult to make. The cake is soft and light in the style of green tea chiffon, contrasting with the flavor of fresh cream that is light and fluffy, but also has a slightly sweet taste of red bean paste. You can make it at night and eat it in the morning with coffee or cold milk. It is equally delicious. Let’s try making it.

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MATCHAZUKI – Crafted for matcha lover
“Because we choose matcha, like people who love matcha.”⠀⠀
It’s a beautiful place.

Matcha Japanese Cheesecake

Hello, today, the MATCHAZUKI page, premium grade matcha green tea powder from Japan, has a very popular menu that we would like to recommend everyone to try making. That is “Matcha Japanese Cheesecake or Japanese green tea cheesecake”. It is a cake that normally not many people want to make because it has a lot of ingredients and is quite difficult to make. But for today’s recipe, our page has adjusted it to be easy, with fewer ingredients, but the taste is still delicious and not difficult to make. Let’s see the ingredients and how to make it ^^

Key Ingredients
1. Cornstarch 35 grams
2. 3 eggs
3. 60 grams of sugar (A)
4. 60 grams of sugar (B)
5. 1 tablespoon of medium grade MATCHAZUKI matcha powder
6. 2 tablespoons hot water
7. Cream cheese 250 grams
8. Whipping cream 30 grams

Procedure

1. Prepare a 2-pound loaf pan with a removable bottom. Line the bottom and sides of the pan with parchment paper and wrap the pan tightly with foil to prevent water from entering. Set aside.
2. Beat cream cheese until smooth. Add sugar (A) and beat until combined. Add egg yolks one at a time until well combined.
3. Mix 1 tablespoon of Medium MATCHAZUKI matcha powder with hot water. Stir until well dissolved. Mix into whipped cream and pour into cream cheese mixture. Stir until well blended. Then sift in cornstarch and mix well.
4. Beat egg whites until fluffy. Gradually add sugar and continue beating until soft peaks form. Mix with cream cheese mixture until well blended. Pour into mold and bake at 175 degrees Celsius for 65-70 minutes. Place a small cup of hot water in the oven to moisten the cake.

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MATCHAZUKI – Crafted for matcha lover
“Because we choose matcha, like people who love matcha.”⠀⠀
It’s a beautiful place.