How to make matcha chiffon cake

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  1.Put the yolk and protein separately into oil-free and water-free containers.

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  2.Add fine sugar to the egg yolks and stir evenly until completely dissolved, then add milk and stir for 30 seconds Add corn oil to the left and right, and stir until evenly (corn oil can be replaced with blended oil or salad oil.It is not recommended to use peanut oil, because the taste of peanut oil will cover the original taste of the cake)

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  3. Mix low-gluten flour and matcha powder evenly and sift twice (must sift more than twice, otherwise the matcha will clump together) There is space)

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  4. Sift in the low-gluten flour and matcha powder and stir until even ( Do not over mix, otherwise it will cause gluten)

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  5.The batter will be a little sticky after mixing , not thin (if it is thin, it may be because the step of adding corn oil and stirring was not done well and the mixture was not stirred evenly).

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  6. Add a little bit of tartar powder to the egg whites, beat with an electric egg beater first.Rough bubble state.

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  7.Add 1/3 of the fine sugar, turn to medium-high speed and beat until fine foam.

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  8. Add 1/3 of the fine sugar, turn to high speed and continue beating until texture appears.status.

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  9.Finally, add the remaining sugar and continue to beat until dry and foamy.The state means that when the egg beater is lifted, the egg whites can pull out a short, upright sharp corner.

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  10. Mix the meringue and matcha egg yolk paste, add 1/3 of the meringue into the egg yolk In the paste plate, stir evenly with a rubber spatula.

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  11.Finally, pour all the batter in the matcha egg yolk paste plate into the remaining meringue In the plate, mix thoroughly until smooth and fine without particles (remember to use the cutting and mixing method, never stir in circles)

• 12.Pour the batter into an 8-inch round cake mold until it is 80% full.Tap it lightly on the table a few times to pop out the big bubbles in the cake batter ( If it is not bubbled out, there will be big holes in the cake after it is cut).

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  13.Put the cake into the middle and lower layers of the preheated oven, turn the heat up and down, 130 Bake for 50 minutes at ℃ (the temperature and time of the oven are for reference only, adjust according to the conditions of your own oven)

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  14.After the cake is baked, place it on the table for a few bites, then immediately turn it upside down on the grill.After the cake is completely cooled, it can be demoulded (you can use props to demould), side view.

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  15.Finished picture! It can be cut into pieces for consumption or used for decoration.