
Elements:
- Dough:
- 350 grams All-reason flour
- 15 grams Matcha tea powder
- Fifty five grams Sugar
- half of teaspoon Salt
- 6 grams Instantaneous dry yeast
- Forty grams Complete Egg
- 20 grams Honey
- 120 grams Warmth milk
- a hundred and ten grams Tangzhong Starter – Water Roux Starter by capability of Starch Gelatinization
- 50 grams Butter
- Chiffon Cake:
- 3 Egg yolks
- 25 grams Sugar
- 60 grams Milk
- Forty grams Vegetable oil
- half of teaspoon Vanilla extract
- one hundred grams Cake flour
- half of teaspoon Baking powder
- Four Egg whites
- 75 grams Sugar
- A few drops white vinegar
Instructions:
- bread
- salt
- dry
- yeast
- mixing
- starter.
- Mix
- knead
- cleave again
- Droop
- knead
- mixing
- heat
- fermenting
- Beat
- dissolved.
- poke
- extract.
- Warmth
- baking powder
- Whip
- beating
- Beat
- beat
- fold
- roll
- baking
- Bake
- brown.
- consuming
- pressed,
- baking
- heat
- peel
- cleave again
- Roll
- bread
- rolling
- roll
- baking
- Preheat oven
- bake
- bread
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