How to make matcha zebra pattern chiffon cake

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  1.Finished product picture

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  2.First add water to matcha powder and mix well and set aside

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  3.Put the milk and Put corn oil and 20 grams of fine sugar into a clean container and stir evenly.It must be fully emulsified (I use the egg-back method.

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  4. Sift the low-gluten flour and add it to the stirred milk liquid.Stir the egg yolks evenly until there are no lumps.Add the egg yolk and stir evenly until there are no lumps.Remember not to stir in circles to avoid gluten

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  5. Next, beat the egg whites.First add lemon juice or white vinegar to the egg whites.Add the fine sugar in three batches.Use a whisk to beat at medium-high speed until coarse and add 3/1 cup of granulated sugar

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  6.Add one third of the fine gauze sugar and continue beating until fine foam forms

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  7. Now add the last one-third of fine yarn sugar and beat until dry foam.Lift the egg beater and have a small The sharp corners should be about nine points, don’t beat them

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  8. Oven 140 degree, add the meringue to the egg yolk paste in three batches, and mix evenly using the stirring and cutting techniques

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  9. Divide the mixed cake batter into two parts.Add the prepared matcha liquid to one part and mix evenly

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  10.Prepare two spoons of similar size and one spoon of original batter

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  11.A spoonful of matcha flavor

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  12. Pour all the batter alternately.When spooning the batter, don't do too much.If you do too much, the layers will be thin and it will not look good.Spoon less and do it more times.If the layers are thinner, it will look better



13. Then lift the mold 6 cm away from the table and shake it a few times to eliminate large bubbles, and then use a toothpick to scratch the surface from inside to outside Draw patterns on the outside

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  14.Put it into the preheated oven and heat it up and down Bake at 140 degrees for 65 minutes

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  15. After baking, shake it twice and flip it twice.More than hours

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  16.Just remove the mold

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  17.Beautiful