Christmas desserts|taro mash matcha chiffon Christmas tree cake

Cooking Instructions

1. 【Milky taro paste filling】
   The taro paste filling has been made many times before (visible picture), and this filling cake and bread are suitable for
   me to freeze before use. After thawing, it will be smooth when heated slightly, and if it feels dry, you can add milk, cream, condensed milk, etc. to adjust

   

2. 1️⃣ Heat the corn oil to 70-80 degrees, add matcha powder evenly
   2️⃣ Add milk and stir well, sieve in low flour and stir well, then add egg yolk and stir well

   

3. 3️⃣ Egg whites are divided into 3 times, add sugar and beat until a small hook⃣
   4️Egg whites are divided into 3 times, add to the egg yolk batter and mix well

   

4. 5️⃣ Pour the batter into the mold and smooth it out, bake at 150 degrees for 25-30 minutes️
   6⃣The 4 sizes of 7cm, 6cm, 5cm, and 4.5cm I use can be printed out of 5 pieces each ( I made 5 small Christmas trees for this recipe)️
   7⃣[Matcha cream] 60g of light cream is heated to 70-80 degrees, add 8g of matcha powder and stir well, refrigerate and set aside. 350g light cream + 30g caster sugar beat to 6 percent, add matcha sauce and beat to 7 percent
   8⃣️ [Cream Shanti] After the cream is sweetened to 6 percent, take out 40g to decorate the top of the Christmas tree, and beat the rest to 7-8 percent to make a sandwich, refrigerate and set aside

   

5. Decoration:
   ⭕️ In the order of matcha chiffon, cream, and taro paste, the outside is smeared
   ⭕️ with matcha cream, and then the round matcha cream is squeezed layer by layer, and the 40g that flows out of the Christmas tree
   ⭕️ is poured on the top of the Christmas tree with a small spatula to decorate, and strawberries and Christmas inserts are put on it, and the moisture-proof sugar powder is sprinkled to decorate

   

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