What is matcha? This is a classic Japanese green tea, the leaves of which are ground into a fine powder.
What is matcha? This is a classic Japanese green tea, the leaves of which are ground into a fine powder. Matcha has been used in tea ceremonies for a long time, and today it has become especially popular due to its taste and structure, which allows this tea to be used in the preparation of desserts and drinks. Not only does matcha add a subtle flavor to dishes, but it also gives sweets a wonderful shade of green.
200 g flour; 4 eggs; 200 g of sugar; 1 tsp matcha powder; half a teaspoon of baking powder; butter for greasing the mold.
150 g of powdered sugar; 4 proteins; 2 drops of vanilla.
Let's start by making the biscuits. Separate the whites from the yolks. Beat the whites with a mixer, gradually mixing in the sugar, as soon as the mass becomes white and airy, pour in the yolks, and beat well again.
In a separate bowl, sift flour, baking powder and mix with matcha tea. Combine wet and dry ingredients, beat well with a mixer.
Lubricate a deep baking dish with butter, or lay parchment paper on the bottom, pour the dough. We send the biscuit to the oven preheated to 180 degrees for 30-40 minutes. Readiness is checked with a wooden toothpick. Take the cake out of the oven and let it cool down a bit.
Ready for frosting. Using a mixer, beat the proteins until a dense mass, slowly adding powdered sugar. When the proteins become airy, add 2 drops of vanilla, and mix everything well. We cut the biscuit into 2 parts, spread the icing, decorate the cake with whipped cream.
1.5 cups (or more) flour 3 eggs; 150 g of sugar; 1 st. l. matcha powder; half a spoonful of baking powder; 100 ml natural yoghurt.
250 g cream cheese; 100 g of powdered sugar; strawberries and matcha for garnish.
For the biscuit, beat the egg whites with sugar until foamy, add the yolks, beat again. Pour in the yogurt, beat again with a mixer. Enter the sifted flour, baking powder and matcha. Pour the dough into a mold, oiled and lightly floured, bake at 180 degrees for 30-40 minutes, until the toothpick is dry.
Let's do the stuffing. Beat cream cheese with a mixer, adding powdered sugar. If desired, you can pour a couple of tablespoons of sugar syrup.
We cut the cooled biscuit into several parts along, grease each layer with creamy mass, decorate the cake with strawberries and matcha tea.
40 g spinach: apple; 1 tsp matcha; glass of water; banana; a few sprigs of mint; 3 art. l. cashew.
Peel the banana and apple, cut into pieces. Place all ingredients in a tall bowl and blend with an immersion blender. Add ice if you like.
110 g butter; 1/2 cup powdered sugar; 1 glass of flour; 1 st. l. matcha powder; a pinch of salt; a third of a glass of chopped almonds.
Sift flour, matcha and salt into a bowl.
Use a blender to beat the room temperature butter with the icing sugar until smooth in a large, high bowl.
Reduce the speed of the mixer and gradually (spoonful) add the mixture of sifted dry ingredients into the oil mass. Then add nuts and stir.
Roll the dough into a sausage, wrap with cling film and refrigerate for half an hour.
After 30 minutes, turn on the oven to heat up to 170 degrees. Cut the sausage into cookies, a centimeter thick. Lay out on a baking sheet lined with parchment. Bake 12-15 minutes in a hot oven.
5 g matcha tea; 200 ml of hot water (boiling water); half a spoonful of ground cinnamon; 30 ml of heavy cream; 30 g of ice cream (ice cream).
Brewing matcha: first whisk tea with a whisk in a small amount of water, then pour in the remaining water. It is best to use a wide mug or bowl. Pour tea into cups, add warm cream (can be heated in a microwave oven) and mix. Before serving, add cinnamon and ice cream to tea. Decorate with matcha tea.
400 ml coconut milk (or almond) 50 g of chia or flax seeds; 1-2 kiwis; 1 tsp matcha powder.
Peel the kiwi, cut into slices. Whisk all ingredients with a blender. Add ice if you like. Garnish smoothies with whipped cream, coconut flakes and matcha tea. Enjoy!