Matcha & Stawberry layer cake korean

Hello everybody, it's me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Matcha & Stawberry layer cake korean. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Matcha & Stawberry layer cake korean is one of the most favored of current trending meals on earth. It's simple, it's quick, it tastes delicious. It's appreciated by millions daily. Matcha & Stawberry layer cake korean is something which I've loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Matcha & Stawberry layer cake korean, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Matcha & Stawberry layer cake korean delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Matcha & Stawberry layer cake korean is 8 pieces. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Matcha & Stawberry layer cake korean estimated approx 2 hours.

To get started with this recipe, we have to first prepare a few components. You can have Matcha & Stawberry layer cake korean using 24 ingredients and 7 steps. Here is how you cook it.

Using same technique as milk tea cake. This section continue from whipped cream
For Stawberry filling: 360g Heavy Cream, 60g Plain Yogurt (Greek yogurt),30g Plain Yogurt Powder,30g sugar
Extra fresh cream for decorating if needed
It depends on the freezer performance and the original temperature of the cream. so take it out when it has thin ice around the edge.

Ingredients and spices that need to be Get to make Matcha & Stawberry layer cake korean:

1. 90 g cake flour (strawbery 86 cake flour+ 6 starw powder)
2. 4 g matcha powder
3. 90 g egg whites (3 eggs)
4. 85 g sugar
5. 50-55 g egg yorks
6. 30 g milk
7. 23 g oil
8. 5g matcha powder (strawberr: Kirche (cherry liquor)5 g can be omitted)
9. 18 g sugar
10. 66 g water
11. 120g milk
12. 35 g heavy cream (maybe 150 ml milk)
13. 1/2 vanilla bean
14. 2 g vanilla extract
15. 1 egg york
16. 35 g sugar
17. 12 g cake flour (corn starch)
18. 160g custard cream at room temperature
19. 160 g heavy cream
20. 4 g gelatin
21. 70 g hot heavy cream
22. 150 g cold heavy cream
23. 70 g white chocolate
24. 2-4 g Matcha (or green tea) powder

Steps to make to make Matcha & Stawberry layer cake korean

1. Put heavy cream in the freezer room and it has thin ice around the edge. In the saucepan adding sugar, matcha powder and water. Heat it up, the tea syrup should be turned off when it starts boiling.
2. Put the heavy cream, milk, and vanilla beans cut in half and warm them up to just before boiling. It is about 80 ℃. Meanwhile whisk egg yolks are well mixed with sugar, whip until it becomes pale yellow. Mix cake flour or corn starch and mix well.
3. Mix the warm vanilla milk mixture into batter 2 times. Sift whole batter into the saucepan again and boil it again in low heat, keepn stiring it until thick then turn off the heat about 160g. Cover with the wrap and let it cool at room temperature
4. Take out freeze heavy cream and whip it to the stiff peak(100%) stage on medium speed. Loosen custard cream at room temperature. Prepared by dissolving the gelatin in a microwave oven and mixing it in a custard when it is warm. It should not be cold
5. Adding whipped cream into batter 1/2 portions and mix with a hand whisk. Continue put all whipped cream left in and whisk. if the cream is not whipped firmly, the cream may become too thin. Placed one sheet on then brushed syrup make sure enough then apply cream in middle then coninute to last sheet dont put cream on top. Sit in the fridge until thickess.
6. Pour hot cream 176F into white chocolate and wait for one minute for the chocolate to bloom then stir at the middle then adding cold cream whisk it and let in the freezer for 25-30 minutes. Then adding matcha powder, whisk on medium speed until soft peak 60%thick but still runny), put in the refrigerator again and set for at least 15 minutes more. In fact, it is okay to overnight. Whip the soft whipped cream with a hand whisk about80% medium, When you lifted cream it falls down slowly.
7. Apply on the cake spread it evenly to have smooth surface, decorating with some icing flower.

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So that is going to wrap this up for this special food Steps to Prepare Homemade Matcha & Stawberry layer cake korean. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!