Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Cake flour ( 85g ) | Milk and salad oil ( 40 grams each ) |
Sugar ( 85 grams ) | Eggs ( five ) |
Matcha ( appropriate amount ) |
Chiffon, how to make matcha cake
1. Prepare the ingredients, separate the eggs, yellow and white, and beat the egg white
2. When beating egg whites, add sugar in three steps.The first time you add sugar, the egg whites will be like bubbles, the second time will be like silk, and the third time will be like silk.The second reason is that the texture of the egg white is not easy to disappear (as shown in the picture) and put it in the refrigerator for later use
3.Then Stir, egg yolks! Never beat or stir, put the remaining sugar into the egg yolks and continue stirring!
4. Sift the flour into the egg yolk liquid and stir evenly.Use a rubber knife , stir up and down
5. Pour one-third of the egg white into the egg yolk and stir
6. After stirring, pour the egg yolk into the remaining egg white and stir., remember to stir up and down with a rubber knife.Add matcha moe! Get stirred!
7. Then pour into the mold, oven between 135 degrees to 145 degrees, 60 Minutes to preheat, middle layer!
8.Remove the mold after cooling
9.The green dot is matcha
Tips
Divide the sugar into four parts, the egg whites into three parts, and the egg yolks into one part.You don’t need to have an average amount.Sugar must be added to the egg yolks, otherwise the cake will be fishy!
Be sure to beat the egg whites very carefully and beat the sugar step by step! This is very important for cakes! Also, don’t add oil to the chiffon cake mold, otherwise the chiffon cake won’t rise!
It’s best to use large containers for egg whites and egg yolks, so you don’t have to change them when whipping!
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