How to make matcha chiffon cake

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  1.Prepare materials



2. Prepare two egg beating basins, separate the egg whites and yolks, add 20 grams of sugar to the egg yolks and mix well

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  3.Add oil and milk and stir evenly

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  4. Then sift the low-gluten flour and matcha powder into the egg yolk paste, and stir evenly.Do not stir for too long to avoid gluten.Then set it aside for later use

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  5. Then beat the egg whites until they form large bubbles, and add 40 grams of sugar.Part of it

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  6. Beat the egg whites until the bubbles become fine, then add some sugar

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  7. Beat the egg whites until they have texture, then add the final sugar

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  8.Make it until it stands upright

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  9.Then put part of the egg white paste into the egg yolk paste, use a mixing spatula to stir it up and down, like stir-fry, do not stir in circles, add the egg white in three times

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  10. Then put an appropriate amount of butter into the pot, spread it evenly, cover it, preheat, preheat Wait until the lid of the pot is hot

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  11. After the pan is preheated, pour in the cake batter.Sprinkle an appropriate amount of sesame seeds, lower the heat for 5 minutes, turn it off for 5 minutes, and turn it on for another ten minutes, for a total of 20 minutes
  If the pot at home cannot bake cakes, you can also use a cake mold.Bake in the oven, preheat the oven to 150℃ and bake at 150℃ for 50 minutes

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  12. Finished product picture