我们的故事

Matcha Better 的创办者是一对夫妻。这对夫妻来自香港，他们喜欢游历亚洲各地，品尝东方地区种类繁多、令人眼花缭乱的抹茶口味糕点和甜点。他们走进的每一家面包店都留下了抹茶浓郁的口味和细腻的香气的永恒记忆。慢慢地，他们发现了许多人称之为第六种爱的语言——烘焙。

由于香港的气氛脆弱，加上他们一半的家人都居住在美国，他们决定打包行李飞往美国，不仅离开了家人和朋友，还离开了他们最喜欢的面包店和抹茶爱好者常去的地方。

抵达后不久，他们俩便开始利用闲暇时间学习如何重现他们在东方的记忆。新鲜、高品质的抹茶糕点带来独特的味道、气味、颜色和体验。他们对掌握烘焙爱情语言的渴望，加上对抹茶的热爱，促使他们创造了许多原创食谱，让任何抹茶和糕点爱好者都为之欢笑。

现在他们想与 DMV 地区的每个人分享他们对抹茶文化的热爱。他们的目标是让每个人都成为更好的抹茶爱好者！

Chiffon Cake

Serve the cake at room temperature

Store the cake in an air-tight container in freezer for up to 1-2 days

Heat the oven at 200C

Bake for 5-8 minutes

(12-15 minutes for frozen bun)

Allow the bun to cool 1-2 minutes prior to serving

Store the bun in an air-tight container in freezer for up to 3-5 days

Store the cake in an air-tight container in refridgerator for up to 2-3 days / freezer for up to 7-10 days

If frozen, place in the fridge to thaw prior the day of consumption.

Store the cake in an air-tight container at room temperature for up to 1-2 days/ in refridgerator for up to 5-7 days

Serve at room temperature or heat the oven to 170C and bake for 3-5 minutes. Allow the product to cool 1-2 minutes prior to serving.

Caption

Store the cake in an air-tight container in refridgerator for up to 2-4 days

Serve at room temperature