Matcha How to make cocoa chiffon cake (water bath method)

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  1.Separate the egg white first.Put the egg yolks and cream balls together and mix well.

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  2.The butter ball I use is this, which is animal-based., not plant-based, eating healthier.You can also use milk instead of this.

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  3. Sift the low-gluten flour, matcha powder and milk powder into the eggs into the paste, stir evenly.

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  4. After stirring evenly, the batter is fine and grain-free.

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  5. Beat the egg whites, put the sugar in three times and beat.(I put all the sugar in at once, not three times.)

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  6.After whipping, the egg whites should be turned upside down and will not flow.

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  7.Put one-third of the egg whites into the batter.Mix well.

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  8. Stir in one-third of the egg white batter After it is evenly mixed, pour all the batter into two-thirds of the egg whites and mix evenly.

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  9.What it looks like after stirring evenly

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  10.Put it into the mold and knock out the bubbles

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  11.Preheat the oven to 140℃ for 5 minutes.Water bath method: Put some water in the baking pan, put the mold with the batter in it, and bake at 140°C for 40 minutes.

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  12. After baking, there are no cracks, perfect.

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  13. Immediately turn the cake upside down after taking it out of the oven On the grill, avoid severe retraction.

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  14.Unmould after cooling.The take off was quite perfect.

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  15.Sprinkle cocoa powder to decorate.

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  16. Once ready, cut into pieces and enjoy.

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  17.Pretty good-looking