Ingredients:
Eggs: 3; Matcha: 1 handful; Granulated sugar: 25g; Cake flour: 50g.
Additional ingredients:
Corn oil: 20g; Salt: 1g.
Seasoning:
White vinegar: 3 drops.
Flavor: Sweet; Cooking method: Baking; Time: Several hours; Difficulty: Advanced.
Steps to Make Matcha Paper Cupcakes
Boil the washed matcha and alkali (or baking soda) for half a minute and let it cool.
Cut it into small pieces, add a small amount of water and beat it into juice, and take 40g of concentrated matcha juice.
Mix the concentrated matcha juice with corn oil and salt, and stir well.
Sift in the cake flour and mix well.
Separate the egg whites and egg yolks (put the egg yolks into the green paste).
Use your hands to mix the green paste in a “J” shape.
Add 25g of sugar and 3 drops of white vinegar to the egg whites. Use an electric egg beater to beat the egg whites from “low-medium-high” speed until stiff peaks form.
Finally, switch to low speed and beat until the egg whites have upright pointed hooks.
Pour 1/3 of the egg whites into the egg yolk paste and mix well (do not circle, it will deflate).
Pour the remaining batter into the remaining egg whites. Quickly mix well.
Scoop the batter into paper cups and shake lightly. Put them in a preheated oven, place them on the middle and lower layers, and bake at 180 degrees for about 15 minutes (cover with tin foil when the surface is browned).
