Now, if you're a matcha lover, you've probably tried adding matcha to a plain batter recipe to make it matcha-flavored at least once, right? However, many of you might have experienced baking it only to feel like, "Even though I followed the recipe, the result feels different." So this time, I'd like to share a few things to keep in mind when swapping in matcha for a plain recipe.

When swapping a plain batter or dough for a matcha version, it's important to reduce the other flours by the same amount of matcha you add. If you just add matcha directly, the total amount of dry ingredients increases, which can make the batter heavy or give the baked result a hard texture. Especially with light batters like sponge or chiffon cakes, adding too much matcha makes it hard for them to rise properly, so caution is needed. I recommend starting by replacing about 5% to 15% of the original flour mixture with matcha. For instance, if you want to turn a plain recipe with 100g of cake flour into a matcha version, it's easy to adjust if you start with roughly 5-10g of matcha and 90-95g of cake flour.

Also, because matcha absorbs moisture easily, the batter can become stiff as you increase the amount used. In that case, adjust by slightly increasing liquids like milk or heavy cream. However, adding too much liquid will make the batter too runny and affect the final bake, so it's vital to adjust bit by bit. I recommend trying the recipe first without changing the original liquid amount. If the batter is noticeably stiff after that, you'll have fewer failures by adding milk or heavy cream in small increments of about 2-5g.

For the amount of matcha, you need to consider not just the flavor, but also the balance with bitterness and astringency. The more matcha you add, the deeper the flavor becomes, but adding too much makes the bitterness overwhelming, which can mask the flavors of other ingredients. Therefore, it's important to find an amount that brings out a solid matcha flavor while remaining palatable as a complete sweet.

Matcha forms lumps easily, so sifting it before use and mixing it thoroughly with the dry ingredients makes it much easier to achieve a uniform finish. Also, pay attention to the color during baking—if you bake it at a high temperature or for too long, the vibrant green color of the matcha tends to dull.

When substituting to make a matcha batter, it's not just about tweaking the matcha alone. I think the key is to look at the overall balance of flour, liquids, sugar, fats, and oils to preserve both the matcha flavor and the texture of the bake.

Ultimately, water absorption and flavor vary depending on the type of matcha and the type of batter, so fine-tuning while checking the batter's firmness, rise, bake, and melt-in-the-mouth texture is really the best approach!

Written by Sora N.