Tips for Using Matcha in Baking
How to preserve the color and aroma of matcha powder during baking? This article shares professional bakers' techniques to help your bakery elevate product quality.
Key Temperature Control Points
Chlorophyll and aromatic compounds in matcha are heat-sensitive; take care during baking:
- Bake at a temperature between 160 and 180°C. Do not exceed 200°C.
- Reduce baking time with high-temperature quick bake or low-temperature slow roast.
- For cakes, we recommend using a water bath to maintain a moist environment.
Suggested Ratio
Recommended Matcha Powder Dosage for Different Baked Products:
- Cakes3-5% of the flour weight, adjust to taste
- Bakery2-4% of the flour weight; too high will affect fermentation.
- Biscuits: 4-6% of the flour weight for a distinct matcha flavor
- Cream filling: Add 2-3g matcha powder per 100g cream
Mixed Techniques
1. Sieve processingSift matcha powder before use to prevent clumping and ensure a smooth texture.
2. Mix with dry powderFirst, whisk together the matcha powder and dry ingredients such as flour and powdered sugar. Then, add the wet ingredients.
3. Prepare matcha pasteFor easier dispersion, first mix the matcha powder with a small amount of liquid to form a paste, then combine it with the other ingredients.
Storage Instructions
After opening, store matcha powder in a sealed container in the refrigerator. Keep away from direct sunlight and high temperatures. For best flavor and color, use within 1 months of opening.
