To make a green tea red bean cake, I tried making green tea genoise! However, as always, it's quite challenging to gauge the amount of meringue to fold in. Upon cutting, I noticed there were large air pockets throughout the cake... Upon reflection, I realized that I used the reverse creaming method this time, where I incorporated the egg yolks after whipping the meringue, whereas previously I used the conventional method of whipping the egg whites and yolks together. Watching the video afterward, it seems the meringue might have been insufficiently whipped... Insufficiently whipped meringue can result in visible air pockets on the cross-section 😭 However, it was moist, fluffy, and had no clumps of flour~ Cakes seem to be quite a challenging type to master since I don't make them frequently :) Enjoy watching the video today, and please leave comments and likes 😚
#GreenTeaGenoise #GenoiseMaking #Cake #GenoisePores
*Preheat to 338°F, then bake at 329°F for 35 minutes
👉Baking at 338°F caused the top to bake too quickly and crack.
*Melted butter mixed with milk and green tea powder first ⭐
*After adding egg yolks, stop whipping the mixture when it turns a pale yellow color to prevent the meringue from collapsing.
3 eggs
Cake flour 85g
Sugar 75g
Pinch of salt
1/2 tsp baking powder
Butter 20g
Milk 20g
Green tea powder 5g
🎼
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