Health benefits
Eggs: protect eyes and improve eyesight
Vinegar: nourish blood, low in protein
Ingredients
Eggs ( 4 ) | Cake powder ( 56g ) |
Matcha powder ( 8g ) | Milk ( 40g ) |
Corn oil ( 32g ) | Vinegar ( a little ) |
Fine sugar ( 90g ) |
How to make eight-inch matcha chiffon cake
1.Prepare materials
2.Egg yolk Add 30 grams of milk, fine sugar and corn oil, stir gently, and sift the flour and matcha powder into the egg yolks.
3. Use stir-frying method to stir up and down quickly, not in circles, otherwise The flour will become glutenous.
4. Add 30 grams of sugar and a few drops of vinegar to the egg whites and beat at low speed until wet.When the sugar is ready, add the remaining sugar and beat at high speed until dry.Just lift the egg beater to have a sharp tip.
5. Pour the beaten egg white into the egg yolk paste twice and stir quickly up and down., while stirring, turn the stainless steel basin with the other hand.(Stir as stir-fry)
6.Pour the batter into the mold and shake gently few times.
7.Put it into the preheated oven at 165 degrees for 60 minutes (I use The best way to bake is by hand bathing.Put the baking pan with warm water and put it on the bottom layer, then put the poured batter on the baking grid.Don’t use too much warm water.It’s best to bake it until the water disappears halfway.
8.When the time is up, take it out and shake it twice and flip the grill grid upside down to dissipate heat.
9.Remold when cool
10.What it looks like when cut open
Tips
1.The basin containing egg yolks and egg whites should be free of water and oil.
2.The water bath method will take a little longer, so you need to pay more attention.
3.Beating the egg white is very important, it must be beaten until it is dry.
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