Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 4 ) | Low-gluten flour ( 55 Grams ) |
Corn starch ( 12 grams ) | Matcha powder ( 10g ) |
Milk ( 38g ) | Corn oil ( 33 grams ) |
Lemon juice ( 5 drops ) | Flavor ( 2 drops span> ) |
Salt ( 1g ) | Sugar ( 72 grams ) |
How to make matcha chiffon cake
1.Sprinkle low-gluten flour, corn starch, and matcha powder 3 times and set aside
2.Egg white, protein separation
3.Add corn oil, milk, salt, lemon juice, and 28 grams of sugar to the egg whites, and hatch
4. Whip egg whites
5.Use high speed to beat until there is a slight curve.Add 30 grams of sugar and continue to beat
6.Add 28 grams of sugar for about 1.5 minutes and beat at low speed
7. Just beat the egg whites until they become stiff and foamy, set them aside for later use
8.Use a whisk to beat the egg yolks, it will take about 5 seconds
10. Stir it with a scraper
11.Put three molecules of egg white into the egg yolk paste and stir.
12. Then pour the egg yolk paste into the egg whites and stir
13.Preheat the oven to 150 degrees
14.Pour the egg yolk paste into the mold and shake out the bubbles
15.Oven at 120 degrees for 60 minutes, this is the effect of 20 minutes
16.After baking, shake the mold downwards a few times, invert it into the mesh fence, and remove from the mold after it is completely cool
9.Add the sprinkled mixed powder and beat for about 8 seconds
17.Demolding successful
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