When the going gets tough, the tough gets baking!
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Matcha genoise sponge, recipe adapted from Okashi
115 grams cake flour
4 grams matcha powder (sifted once or thrice together with flour and salt)
2 grams fine sea salt
45 grams whole milk
30 grams butter
5 grams vanilla extract
170 grams (3 large) eggs, at room temp, lightly beaten
100 grams caster sugar
15 grams (liquid) glucose
** You can either bake this in a 7-inch round (30-35 minutes) or 12-inch square pan (20 minutes). Line pan with parchment paper.
* Preheat oven to 170ºC.
* In a small heat-proof bowl, combine milk, butter and vanilla, set aside.
* Combine the eggs, sugar and glucose and stir until combine. In a pan of barely simmering water, heat egg mixture while whisking (in broad strokes) until temperature registers 40ºC or 60ºC (faster to whip)
* Take out pan from heat and beat until mixture has tripled in size and when you lift the beater, the mixture will just stay on top rather than dissolving after few seconds. Fold in the flour mixture.
* Meanwhile, heat the milk-butter mixture until butter is melted, keep warm.
* Add about 1/3 of the batter to the warm butter mixture, mix well. Pour it back to the remaining batter and gently fold until just combined.
* Pour batter in a prepared pan and tap several times to the counter to remove air bubbles.
* Bake for 20 minutes or until toothpick inserted comes out clean.
* Take out sponge from the pan and place in a wire rack, cover with plastic wrap or place in a food-safe plastic bag to prevent it from getting dry. Cool completely and place in the freezer until needed.
* Cut out two 5-inch and one3.5-inch round, put back in the freezer until needed. You can use the leftover sponge to make other cake.