How to make camouflage chiffon cake

• 

  1.All materials are ready

• 

  2. Matcha powder and cocoa powder each Add 10 grams of hot water to make a paste and set aside.Adjust the amount of hot water according to the water absorption of your raw materials

• 

  3.Separate the egg whites and yolks, and the basin containing the egg whites must be oil-free and water-free

• 

  4.Add 20 grams of sugar to the egg yolk liquid, add salad oil and stir evenly, then add milk and stir evenly

• 

  5.Sift the cake flour and add it to the egg yolk liquid, stir evenly, do not stir, otherwise the batter will become glutened

• 

  6. Stir in the mixed egg yolk paste and set aside

• 

  7.Beat the egg whites and add the fine sugar in three batches.Add once when the egg whites are beaten into a rough foam, once when the egg whites are beaten to a fine foam, and once when the egg whites are beaten to fine texture

• 

  8. Beat the egg whites until stiff peaks, lift the egg beater to have an upright tip

• 

  9.Add one-third of the egg white paste into the egg yolk paste, stir evenly, do not make circles to avoid defoaming

• 

  10.Pour all the mixed paste into the protein paste and mix evenly



11. Divide the evenly mixed cake batter into three parts, add them to the matcha paste and cocoa paste and mix well

• 

  12.Pour the three kinds of cake batter alternately into the mold as shown, and keep alternating until all the cake batter is poured p>

• 

  13. Preheat the oven to 150 degrees with upper and lower heat, put in the mold, and bake for 45 minutes, according to your own oven Different adjustment times

• 

  14.Let cool and then remove from the mold



15.Posing