Cake Au Macha

青木定治的食譜，和藍色大門女工試做時還怕甜不去做上糖霜的部份，那知當吃過塗了杏占的蛋糕體時才知大師級的作品真是小做一部份都嚐不到珍味，趕快把最後步驟做好，這蛋糕的美味發揮得淋漓盡致，果真是青木定治。

Cake Au Macha

Ingredients

For the Macha Cake

Egg                                      375g

Invert Sugar                        150g

Sugar                                   225g

Flour                                     405g

Baking Powder                   7.5g

Green Tea Powder            16g

Milk                                      150g

Clarified Butter                   250g

Apricot Jam                       As needed

Macha Syrup                     As needed

Method

Preheat the oven to 170℃

Cook the butter to 50℃

Sift the flour with green tea powder and baking powder

Combine the eggs, the invert sugar, add the flour mixture,

Heat the milk and add it to the mixture, pour in the butter, emulsify well.

Pipe into the cake mould and bake about 25-30 mins

Infuse with Macha Syrup and brush with apricot jam and leave to dry or while

For the Macha Syrup

Water                                  150g

Sugar                                   200g

Kirsch                                   60 g

Green Tea Powder            8 g

Method

Bring the water and sugar to boil, remove from heat, add green tea powder and Kirsch

For the Macha Water Icing

Icing Sugar                         125g

Water                                  27g

Green Tea Powder            5 g

Method:

Mix all ingredients together and heat to 35℃

Finished

Glaze the cakes with the Macha water icing and place them in the 200℃ oven to bake for 20 seconds to dry.

Approx. 21 pieces

多謝蔣太相片