How to make matcha chiffon cake

• 1.Separate the egg whites and egg yolks of 6 eggs into two water-free and oil-free basins, and add 1g of tartar powder to the egg whites



2.Weigh the pure milk and corn oil and pour them into the egg yolks, stir evenly

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  3.Weigh low-gluten flour, matcha powder, and aluminum-free foaming agent, and sift them once



4.Sift the low-gluten flour into the egg yolk paste in three equal portions, and stir evenly each time

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  5.Add 100g of white sugar into the egg white bowl and beat until a small inverted triangle forms when you lift the whisk and does not fall.At this time, you can preheat the oven to 160 degrees for 5 minutes

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  6.Take one third Pour the beaten egg whites into the egg yolk paste

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  7. Stir evenly

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  8.Pour all the remaining egg whites into the cake batter

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  9.Mix evenly

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  10.Pour the cake batter into a baking pan lined with greaseproof paper and spread it evenly on the surface with a spatula

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  11.Bake at 160 degrees for 20 minutes

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  12.cut Plate the pieces and start eating