Eggs 0.7 lb
Fine sugar 0.2 lb
Low gluten powder 0.3 lb
Butter 1.4 oz
Water 0.3 oz
Milk 1.4 oz
Matcha powder 0.3 oz
Red velvet liquid 3 drops
① Heat the butter and milk together until the butter is melted, keep the temperature between 40°C.
② Separate the eggs and place the egg whites in a clean, waterless bowl.
③ Pour the egg yolks into the egg whites and beat well.
④ Add half of the sifted flour and mix well, then add the other half of the flour and mix well.
⑤ Take a little of the batter and mix it with the butter, then pour it back into the larger batter and continue to mix well.
⑥ Divide the batter into three portions, one with 160g of matcha, one with 100g of plain and the remaining one with the red velvet mixture. Mix well and put each into a laminating bag!
⑦ Squeeze into the moulds with the bottom layer being the red velvet flavour, then the original flavour and finally the matcha flavour. Shake lightly to release any air bubbles.
⑧ Bake in preheated oven at 150°C for 50 minutes. Bake until the top is coloured and there are no sticky crumbs when a bamboo skewer is inserted. Melt the chocolate and paint with watermelon seeds.
Melt the matcha before adding it
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