Green tea muffins recipe

I'm not sure if I'm addicted to baking or the smell of baking. Well, I'm excited to see cake rise in the oven. I'm even more delighted to fill my home with the smell of baking just like a bakery shop. Haha. I believe I'm not alone!

On a busy day, I'd simply bake something quick such as muffins so that my little one's tea break and my breakfast on the following days are catered for.

Following the vanilla cupcakes, I found this lovely Chocolate chips green tea muffins recipe from Eugenie Kitchen. It's a very simple recipe. After some modifications to enhance the green tea flavor as well as making the texture lighter by replacing a portion of flour with cake flour, it's simply the best muffins I've baked. 

Recipe:

(12 muffins)

100g all purpose flour

150g cake flour

1 1/2 tablespoons green tea powder

3 teaspoons baking powder

1 egg

100g caster sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

95ml vegetable oil

190ml milk

45g dark chocolate chips

30g white chocolate chips

1. Sift all the dry ingredients (all purpose flour, cake flour, green tea powder and baking powder) into a mixing bowl. Mix well and set aside. 

2. In a separate mixing bowl, beat egg, sugar and salt until pale in color. 

3. Add in vanilla extract and vegetable oil. Whisk until combine. 

4. Add in milk and mix well. 

5. Now, back to the dry ingredients mixing bowl. Make a well in the center of the dry ingredients, pour in the wet mixture and gently fold until almost combined.

6. Add in dark and white chocolate chips and fold until just combined. Do not over fold/mix. 

7. Line patty pans or cupcake cases on a cupcake pan. 

8. Scoop the batter onto the patty pans evenly, about 1/2 full each. 

9. Bake in a pre-heated oven at 170c for about 15mins or until the inserted skewer comes out clean. 

10. Cool cupcakes on a wire rack. 

Green tea Swiss roll recipe

I got to admit that I'm a really stubborn person. In my previous post about the chocolate Swiss roll, I was convinced that a single sponge cake recipe can't be used for making other types/shapes of sponge cake such as a Swiss roll. However, I later baked a green tea Swiss roll using my green tea Hokkaido cupcakes recipe as an experiment. And of course, it proved that the theory is correct! Well, the Swiss roll wasn't unedible. However, it's definitely not the right texture for a Swiss roll. Unlike the light and moist green tea Hokkaido cupcakes, the Swiss roll was dense and dry. The only plus point was that it was very easy to roll as it never cracks! LOL.

Therefore, I decided to bake a good green tea Swiss roll after that. This time, I followed the recipe from Kitchen Tigress as the previous chocolate Swiss roll turned out really well. As expected, the result was excellent. The green tea Swiss roll was really moist and soft. Two thumbs up! :)

Recipe: 

The sponge cake

(Original recipe asked for 13”x10”, I used a 37x25cm cake pan which resulted in a thinner cake)

60 g egg yolks

20 g castor sugar

30 g corn oil

1 tablespoon green tea powder mixed with 4 teaspoons of hot water (about 20g) just enough to dissolve the green tea powder into thick green tea mixture. Let it cool before using.

30 g cake flour

140 g egg whites

1/8 tsp cream of tartar

40 g castor sugar

1. Whisk egg yolks and sugar in a mixing bowl until pale and thick.

2. Add corn oil and whisk to combine.

3. Add green tea mixture and stir thoroughly.

4. Sift in cake flour and mix well. Leave the batter aside.

5. Beat the egg white in a mixing bowl.

6. Add cream of tartar as soon as the beaten egg white starts to foam.

7. Gradually add in the sugar when the egg white starts to thicken. Beat until firm peak stage.

8. Loosen the egg yolk mixture by slowly stirring the mixture from the bottom of the mixing bowl using a whisk.

9. Add the egg white mixture onto the egg yolks mixture in 3 batches. Mix until they are almost combined on each addition. Lastly, scrape down and fold until everything is evenly combined.

10. Grease the cake pan and line cake pan with parchment paper. The length of the parchment paper should be the same length of the cake pan but the width should be slightly longer so that the batter would directly contact with only 2 sides of the cake pan. Example: use a 12”x12” parchment paper on a 12”x10” cake pan.

11. Pour batter onto the cake pan and spread the batter evenly. Lightly bang the cake pan on the table top twice to release the air bubbles.

12. Bake on the middle shelf in a pre-heated oven at 200c for about 10 minutes.

13. Remove the cake from the oven; lightly bang the cake pan on the table top a few times.

14. Unmould the cake and let it cool on a wire rack with the parchment paper peeled from the sides of the cake but still intact with the bottom of the cake.

Green tea whipped cream:

150ml whipping cream

1 tablespoon sugar

1 teaspoon green tea powder

A few drops of vanilla extract

Note: adjust the amount of sugar and green tea powder according to taste.

1. Pour whipping cream onto a chilled mixing bowl over a bowl of ice water. Add in sugar and vanilla extract. Beat until the cream is at soft peak stage.

2. Add in green tea powder and beat until stiff. You can always adjust the sugar and green tea powder from time to time.

To assemble the cake:

1. Gently remove the parchment paper that was attached to the cake after baking. Place the cake on a clean sheet of parchment paper.

2. Spread the green tea whipped cream evenly on the cake.

3. Gently roll the cake with the parchment paper.

4. Chill the cake in the fridge with the parchment paper until the filling is set.

5. Cut and serve.

Japanese green tea cheesecake recipe

I have a bad habit of stocking up food whenever there's a discount. Often, I end up throwing them away simply because I have no time to finish or use them before the expiry date. I recently realised I have 2 blocks of cream cheese which are expiring in 1-2 months time. Rather than baking a few cheesecakes together towards the end of its shelf life, I thought I should at least use a block now. This is when I decided to bake a Japanese green tea cheesecake.

This is my second attempt in baking green tea cheesecake by modifying the Japanese cheesecake recipe which I baked previously. My previous attempt wasn't that good as the batter was a tad too watery after I increased the amount of milk and the cake sunk. Hence, I tweaked the recipe further by increasing the milk portion and reducing one egg to reach a balance this time. Besides that, instead of turning green tea powder into green tea paste which has extra water content, I used the green tea powder directly. The result was satisfying! 

Recipe:

(Make one 8 inch cake)

150 ml milk

50g unsalted butter 

250g cream cheese 

60g cake flour

20g corn flour

5 egg yolks  

20g green tea powder 

5 egg whites 

1/4 tsp. cream of tartar

110g castor sugar (increase the amount if you prefer a sweeter cake.)

1. Heat up the milk until warm. Pour warm milk onto cream cheese and butter in a mixing bowl. Melt the mixture and mix well over a pot of hot water. Some recipes suggest to sieve the mixture at this point to get rid of the small slumps. Interestingly, my mixture was silky smooth so I didn't sieve the mixture. It's up to you to decide. 

2. Cool the mixture. Add in the sifted cake flour, corn flour and green tea, followed by egg yolks and mix well. Leave the cream cheese mixture aside.

3. Beat the egg white in a mixing bowl.

4. Add cream of tartar as soon as the beaten egg white starts to foam.

5. Gradually add in the sugar when the egg white starts to thicken. Beat until soft peak stage.

6. Add the egg white mixture onto the cream cheese mixture in 3 batches. Mix until they are almost combined on each addition. Lastly, scrape down and fold until everything is evenly combined. Bang the batter on the table for a few times to release the big air bubbles.

7. Pour the batter into a 8 inch round cake tin. I used a non-stick cake tin. Otherwise, you could lightly grease and line the bottom and sides of the pan with parchment paper. 

8. Bake the cheesecake in a water bath in a pre-heated oven at 160c for 1 hours 10 minutes or until golden brown. 

9. Remove the cake from the oven and let it cool on the wire rack.

10. Gently separate the cheesecake from the cake tin. Cut (without sawing) and serve.

Note: If you want to chill the cheesecake, make sure you remove the cheesecake from the fridge 30mins before serving. Otherwise the cheesecake will be a bit firmer and not cotton soft.

Green tea Hokkaido cupcakes with green tea cream filling recipe

It's Hokkaido cupcakes time again! My all time favourite cupcakes. This time, I baked the green tea version and piped the cupcakes with yummy green tea cream filling. It's heavenly! The green tea flavour balanced out the sweetness just right so the cake is not too sweet. It's a good choice if you don't have a sweet tooth.

I used the same green tea sponge cupcakes recipe which I modified from Hokkaido cupcakes to produce the light and soft sponge. I reckon I am getting the hang of baking Hokkaido cupcakes after baking them so often. And I never get bored of them!

Recipe:

(12 cupcakes)

The sponge cake:

60g egg yolks

25g castor sugar

50g corn oil

80g milk

5g green tea powder mixed with 4 teaspoons of hot water (about 20g) just enough to dissolve the green tea powder into thick green tea mixture. Let it cool before using.

90g cake flour

180g egg whites

1/4 teaspoon cream of tartar

55g castor sugar

1. Whisk egg yolks and sugar in a mixing bowl until pale and thick.

2. Add corn oil and whisk to combine.

3. Add milk and stir to combine.

4. Add green tea mixture and stir thoroughly.

5. Sift in cake flour and mix well. Leave the batter aside.

6. Beat the egg white in a mixing bowl.

7. Add cream of tartar as soon as the beaten egg white starts to foam.

8. Gradually add in the sugar when the egg white starts to thicken. Beat until stiff peak stage.

9. Add the egg white mixture onto the egg yolks mixture in 3 batches. Mix until they are almost combined on each addition. Lastly, scrape down and fold until everything is evenly combined. Bang the batter on the table for a few times to release the big air bubbles.

10. Pour the batter into the cupcake cases, about 3/4 full each.

11. Bake in the preheated oven at 165c for about 25mins on the lower rack.

12. Remove the cupcakes from the oven and let them cool on the wired rack.

Green tea whipped cream:

300ml whipping cream

2 tablespoons sugar

2 teaspoons green tea powder

A few drops of vanilla extract

Note: adjust the amount of sugar and green tea powder according to taste.

1. Pour whipping cream onto a chilled mixing bowl over a bowl of ice water. Add in sugar and vanilla extract. Beat until the cream is at soft peak stage.

2. Add in green tea powder and beat until stiff. You can always adjust the sugar and green tea powder from time to time. You might want to refer to the video tutorial from Joys of baking on how to make whipped cream.

To assemble the cupcakes:

Icing sugar (for dusting)

1. Pipe the green tea whipped cream into each cupcakes.

2. Dust the cupcakes with icing sugar.

Green tea Hokkaido sponge cupcakes recipe

While exploring the sponge cake world, I bet one would never miss the green tea sponge. I reckon it's one of the must have sponge in the sponge cakes baking journey. Besides that, green tea is full of nutritional benefits and is widely used in food, health products and even cosmetics! How can we not make a good healthy sponge cake out of it?

As usual, there are many green tea sponge cake recipes around. I have actually tested a few. Most of them are okay. Some recipes are almost gluten free as they use so little flour, thus making the cake super light and airy. Well, nice sponge indeed but too airy for me. After a few experiments, I think I still like the Hokkaido cupcake sponge that I used in making the blueberry Hokkaido cupcakes. Hence, I modified it further for green tea. Guess what?! It turned out to be my favourite green tea sponge so far. Of course, I made them into cupcakes to save baking time!

Recipe:

(12 cupcakes)

60g egg yolks

25g castor sugar

50g corn oil

80g milk

5g green tea powder mixed with 4 teaspoons of hot water (about 20g) just enough to dissolve the green tea powder into thick green tea mixture. Let it cool before using.

90g cake flour

180g egg whites

1/4 teaspoon cream of tartar

55g castor sugar

1. Whisk egg yolks and sugar in a mixing bowl until pale and thick.

2. Add corn oil and whisk to combine.

3. Add milk and stir to combine.

4. Add green tea mixture and stir thoroughly.

5. Sift in cake flour and mix well. Leave the batter aside.

6. Beat the egg white in a mixing bowl.

7. Add cream of tartar as soon as the beaten egg white starts to foam.

8. Gradually add in the sugar when the egg white starts to thicken. Beat until stiff peak stage.

9. Add the egg white mixture onto the egg yolks mixture in 3 batches. Mix until they are almost combined on each addition. Lastly, scrape down and fold until every thing is evenly combined. Bang the batter on the table for a few times to release the big air bubbles.

10. Pour the batter into the cupcake cases, about 3/4 full each.

11. Bake in the preheated oven at 165c for about 25mins on the lower rack.

12. Remove the cupcakes from the oven and let them cool on the wired rack.