The seventh matcha flavored recipe, matcha lava flow heart small cake, the heart is too soft, the taste is amazing!

1. Dissolve 70 grams of white chocolate and 60 grams of butter in hot water until they are smooth and free of particles, then mix them together and set aside.

2. Dissolve 5 grams of matcha powder in a small amount of warm water and add it to the chocolate mixture. Mix well.

3.2 Beat the eggs until they are full of foam. Add 30g of white granulated sugar and continue to beat until they are thick.

4. Passing the time will be longer, as long as the egg mixture can stand up with toothpicks.

5. Sift 35 grams of low gluten flour and mix evenly with a scraper.

6. Add matcha chocolate syrup and stir evenly.

7. Complete integration is sufficient.

8. Pour into the mold. The disposable paper film I use is easy to demold. If a fixed mold is used, brushing butter on it makes it easy to demold. If you have time, you can refrigerate the cake batter for 30 minutes. If you don't have free time, just bake it directly.

Preheat the oven to 200 ℃ in advance and bake at 200 ℃ for 6-8 minutes.

10. Complete the photo taking.

11. It's really difficult to control this temperature. These three are different states at 200 ℃, 6 minutes/7 minutes/8 minutes. The 6-minute inner core flow state is the best, and I estimate that the 6-and-a-half-minute state will be more perfect. Let's try again next time. O(∩_∩)O