Ingredients for Matcha Double Layer Glutinous Rice Cake: Unsalted butter 90g, White sugar 30g, Egg 1, Vanilla essence 3g, Baking powder 3g, Salt 1g, Cake flour 110g, Matcha powder 8g, White chocolate 50g, Heavy cream 50g, Glutinous rice flour 80g, Matcha powder 8g, Baking powder 3g, White sugar 40g, Egg 1, Milk 100g, Vanilla essence 3g, Unsalted butter 30g.
Method:
Step 1: Soften unsalted butter 90g and white sugar 30g at room temperature, beat until the volume increases and the color lightens.
Step 2: Add vanilla essence 3g and a room temperature egg 1, beaten and added in two parts, beat evenly.
Step 3: Sift in cake flour 110g, matcha powder 8g, salt 1g, and baking powder 3g.
Step 4: After sifting, mix with a spatula until the color is even.
Step 5: Line the mold with parchment paper and press the dough to flatten.
Step 6: Preheat the oven to 170°C and bake for 10 minutes, then set aside.
Step 7: Melt white chocolate 50g and heavy cream 50g over a double boiler until smooth, set aside.
Step 8: Sift glutinous rice flour 80g, matcha powder 8g, baking powder 3g, and white sugar 40g, mix evenly. Add an egg 1, milk 100g, and vanilla essence 3g, stir well.
Step 9: Add the chocolate cream mixture and stir well.
Step 10: Add melted unsalted butter 30g and stir well.
Step 11: Sift to remove any undissolved large particles.
Step 12: Pour the matcha glutinous rice cake batter over the cookie base and tap to remove large bubbles.
Step 13: Preheat the oven to 180°C and bake for about 25 minutes.
Step 14: After baking, let it cool, cut into pieces, and store in the refrigerator in a sealed container.
Step 15: Matcha Double Layer Glutinous Rice Cake is complete O(∩_∩)O.
Step 16: The glutinous rice layer is soft and chewy, lightly bouncing on the tongue, bringing a delicate and chewy texture.
Step 17: Dual flavors, starting a fresh journey for the taste buds.
Step 18: Freshness and sweetness, crispness and softness, intertwined, both in appearance and taste.
Cooking Tips:
1. Choose high-quality matcha powder, which should be bright green in color and have a rich tea aroma. Inferior matcha powder may have a bitter taste or off-flavors, affecting the overall flavor.
2. The amount of matcha powder should be moderate; too much can make the matcha flavor too strong and may cause the dough color to be too dark, affecting the appearance of the finished product; too little may not reflect the matcha flavor.
3. The water absorption of glutinous rice flour from different brands may vary slightly. If using a brand of glutinous rice flour for the first time, it is recommended to make a small batch to test and adjust the water content accordingly.
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