Genmaicha Hojicha Cake | Roasted Matcha Flavour
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- Опубликовано: 26 июн 2022
- NOTE: I've made a mistake in the video - instead of 80g oil, please use 55g as stated in the recipe below. Sorry for the confusion!
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After another wave of business, I am back from the dead. Today we have another matcha-based dessert because...matcha :P
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Camera: Canon 80D
Lens: Sigma Art 35mm f/1.4
Microphone: Deity D3 Pro
Softbox: Godox Octa 47" with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: Premiere Pro CS6
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▶Ingredients:
Yield: 9.5 x 4.5” cake
Hojicha Sponge
5 large egg yolks
80g (⅓ cup) milk
55g (¼ cup) vegetable oil
80g (½ cup + tsp.) all purpose flour
15g (2 tbsp.) cornstarch
15g (2½ tbsp.) hojicha
5 large egg whites
5g (1 tsp.) white vinegar
100g (½ cup) sugar
Bake 325F 9-13 minutes
Genmaicha Cream
40g (2⅔ tbsp.) cold water
6g (2 tsp.) gelatin
50g (¼ cup) icing sugar
10g (1⅔ tbsp.) genmaicha powder
470g (2 cups + 3⅓ tbsp.) whipping cream
Hojicha Ganache
120g (4.2 oz) white chocolate
5g (2½ tsp.) hojicha
70g (¼ cup + 2 tsp.) whipping cream
10g (½ tbsp.) corn syrup
Garnish
leftover ganache
edible gold 
Хобби
とても美しくて美味しそうなケーキですね🤤
ほうじ茶というのが惹かれます。
作ってみたいな👍
Thank you!
I finally made this and it’s delicious, but it doesn’t look like yours. I had to grind my genmaicha and it was nowhere near as green as yours, so the colors aren’t as nice. And I think my hojicha must be stronger, because my cake batter was much darker and I felt like just half the amount or 2/3 would have been enough for the flavor. Still, really nice recipe and I’m glad I made it! I love the hojicha ganache (I added less since I saw how strong it was with the cake).
Thank you for trying the recipe! I'm glad you still enjoyed the cake even with the unexpected results. Each genmaicha brand has their own unique blend, hence the colour variation. Since your hojicha was darker, I'm guessing it's been roasted longer which produces a stronger flavour. The feedback is greatly appreciated, I will keep this in mind for future hojicha videos. Take care!
beautiful recipe as always and whoa does that look good! great videography as well
the topping design looks so pro
Thanks for the kind words! More videos to come.
i actually tried this and it turned out pretty good. My batter was a bit runny though but it ended up having a good texture. Just make sure your pan that you bake it in has the batter filling up to maybe like half an inch height all around to make a nice texture. Cheers!!!!
Thanks for your input!
Are the tea powders just ground versions of the tea or processed somehow?
Apologies for the late reply! Not sure if this answers your question - yes the powder is the result of grinding tea leaves. The genmaicha and hojicha powder I used was store bought.
You could get away with grinding loose leaf teas at home with a very small blender. Keep in mind it wont be as finely ground compared to store bought.
In the video, 80g of vegetable oil is required, but in the description, it is 55g. May I know which one to follow? Thanks!
Hello! Please follow the description - 55g (¼ cup) of oil. Apologies for the confusion, I didn't realize the video's mistake until now - I will leave a note for future reference. Happy baking!
Hi, can I use hojicha powder even for the cream? It’s not easy to find genmaicha powder in my area.. >
Yes you can use hojicha as a substitute!
@@thesugarhideout thank you ❤️