Matcha Chocolate Cake

Ingredients:

75 gr White Converture Chocolate

50 gr Unsalted Butter

60 gr Sugar

3 Egg Yolks

40 gr Fresh milk

75 gr Cake Flour

10 gr Matcha powder (I used Teathos)

3 Egg Whites

50 gr Sugar

Method:

- Preheat Oven 170C

- Melt butter and chocolate in double boiler, once melted, add sugar.

- While keep stirring, add egg yolks one by one and milk mix well with a whisk.

- Add shifted flour and matcha powder, fold with spatula, set aside.

- Beat egg white until foamy. Add sugar and beat until egg whites are glossy and stiff peaks form.

- Gently  fold 1/3 of egg white batter into green tea batter, then pour this into the remaining egg white and fold just incorporated

- Pour batter into prepared 7 inch cake pan and bake for 40-50 minutes.

Green Tea Hokkaido Chiffon Cupcakes

Source : All that Matters via Dreamersloft (with minor modification)

Ingredients:

(A)

3 Egg yolks

1/8 tsp Salt

25 gr Oil

25 gr Milk

1/2 tsp vanilla extract

32 gr Cake flour

8 gr Green tea powder

1/8 tsp baking powder (sift together with flour & green tea powder)

(B)

3 egg white

1/4 tsp cream of tartar

50 gr Caster sugar

(C)

150 gr Non-dairy whipping cream

75 gr Azuki Bean Paste

Some Icing Sugar/Snow Powder (optional)

Method:

- Preheat oven to 175℃。

- In a bowl, whisk egg yolks with salt. Then add oil, milk and vanilla extract, whisk till well-blended.

- Fold in flour mixture and set aside.

- In another bowl, beat egg whites , sugar and cream of tartar to stiff peak.

- Scoop 1/3 of the egg white mixture to the yolk batter, fold well, then pour batter back to the remaining egg whites. Fold lightly till well-mixed.

- Fill baking cases till 90% of batter. Bake for 20 mins, then leave to cool.

- In a separate bowl, beat whipping cream till stiff.

- Use a straw to make hole into the chiffon cupcake.

- Pipe cream filling into hole and stop piping as soon as you see the cream excess out from the hole.

- Sieve snow powder on top (optional) and chill cake before serving

Yields : 8 cupcakes

I’m submitting this post to the Best Recipes for Everyone June 2015 Event  Theme : Secret of Chiffon &Roll Cakes organized and hosted by Fion of XuanHom’s Mom Kitchen Diary

I am submitting this post to “Cream – Little Thumbs Up” hosted by Diana of The Domestic Goddes Wannabe, organized by Bake for Happy Kids (Zoe) and MyLittle Favourite DIY(Mui Mui).

Green Tea Japanese Cotton Cheesecake

My all time favourite japanese cheesecake, this time I added green tea flavour on it, I just love it, it's yummy!

Source : Diana's Dessert

Ingredients:

250 gr Cream Cheese, softened

50 gr Salted Butter, softened
100 ml Fresh Milk
1 tbsp Lemon Juice

6 Egg Yolks
50 gr Cake flour
20 gr Corn flour

10 gr Green tea flour
¼ tsp Salt

6 Egg Whites
1/4 tsp Cream of tartar
140 gr Caster Sugar

Method:

- Preheat oven 160C **.
- Place the softened cream cheese, butter and fresh milk in a mixing bowl and stir over double-boiler until melt and mixture is thick and creamy. Remove it from double-boiler to cool.
- Upon slightly cool, add in the egg yolks, cake flour, corn flour, green tea flour and lemon juice. Mix until well combined.
- Sieve the egg yolk and flour mixture into another clean bowl. Set aside.
- In another bowl, whip the egg whites in till foamy, add in cream of tartar, continue to whisk. Gradually add in the caster sugar, whisk till soft/medium peaks form.
- Add one-third of egg whites mixture into the cheese mixture and use whisk to stir well. Continue to fold gently with the balance egg white mixture until incorporated.
- Pour into the pan with grease paper and bake in water bath for 1 hour 10 mins or until set and golden brown.
- Leave to cool in oven for at least 10 mins with open door ajar. Unmold the cake, leave it cool before refrigerating it for at least 4 hours.

This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, and hosted by Alice from I Love.I Cook. I Bake.

Green Tea Almond Blondies

I brought this at the last week gathering. I made this recipe twice, I just love the texture of the cake, which is soft, moist and not too sweet. However, both times, most of the chocolate chips sank to the bottom. So if you want to bake this, put the chocolate chips on top after pouring the batter to the pan, then your chips will just nice float to the middle :)  If you are green tea lover you may give this a try :)

Source : Sajian Sedap

Ingredients:
75 gr Unsalted Butter (I used 60 gr)
1/4 tsp Salt
100 gr White cooking chocolate, chopped

2 Eggs
50 gr Sugar

50 gr Plain plour
½ Tbsp Green tea powder
1/4 tsp Baking powder
50 gr Ground almond

50 gr Chocolate chips

Toppings:
10 gr Almond slice for topping (optional)
10 gr Chocolate chips

Method:
- Using double boil method, melt the butter and salt. Then add white chocolate, stir together until melted and mixed. Leave it warm.
- Preheat your oven to 180C
- Beat the eggs and sugar until thick. While beating, pour the melted chocolate slowly and beat until mix well.
- Add in the shifted flour, green tea and baking powder, stir well. Add almond ground and choco chips, stir together well.
- Pour into 30x10x4 cm baking tin with greaseproof paper. Spread almond slice and chocolate chips on top of it.
- Bake it for 35 minutes.

Green Tea Souffle Swiss Roll

Another unique step to make swiss roll, which required cooking butter and flour first before mixing with other ingredients. I read lots of good recommendations on this roll from “OKASHI” book, texture of the cake is light and soft. Thanks Wen for sharing this great recipe.



So coincidence, my first post in March have strawberry, then I am submitting this post to Aspiring Bakers #5 : Fruity March (March 2011) hosted by Bakericious.

Recipe adapted from Keiko – Okashi via Wen’s delight

Ingredients:
1 no - Egg
3 nos - Egg yolks
1 tsp - Vanilla

35 gr - Unsalted butter
60 gr - Top flour (sifted twice)
5 gr - Green tea powder (sifted with the flour)

60 gr - Fresh milk

3 nos - Egg whites
85 gr - Castor sugar

100g - Whipping cream (I used non dairy)
2 tsp - Castor sugar (I omitted)
Strawberry (optional)

Method:
- Preheat oven 180 deg C (my oven I baked in 200C)  / Line 11" square cake pan (28cm x 28cm) with parchment paper
- Combine egg, egg yolks and vanilla in a small bowl and beat lightly. Set aside.
- Place butter in a small saucepan and heat gently until melted. Add flour to melted butter and cook through. Transfer the mixture to a mixing bowl, then add egg mixture a little at a time with a spatula till a smooth batter. Add milk and mix to incorporate. Strain the batter and set aside.
- Whisk egg white in a clean bowl and beat till foamy. Add half the sugar and continue beating for a few mins, then add remaining sugar and beat till stiff peak.
- Add 1/3 meringue into egg mixture (2) and fold in lightly, then add remaining meringue and fold till just incorporated. Pour batter into the prepared pan and spread evenly with a scaper. Bake for 20 mins.
- When is done, remove from pan and place in a big plastic bag to cool (I let it cool on top of the baking paper, which cover by plastic cling wrap for 2-3 hours) .
- Whip cream and sugar in a chilled mixing bowl till stiff peak.
- Spread the whipped cream on the cool soufle and sprinkle chopped strawberry all over. Gently roll it up into swiss roll. Chill to set before serving.