How to make 6-inch camouflage chiffon cake

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  1.Prepare ingredients: weigh ingredients

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  2. Brew the cocoa powder and matcha powder in boiling water and let them cool for later use (don’t add too much water, just a little) Good)

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  3. Separate the egg white and egg yolk into a water-free and oil-free container中

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  4.Add milk, cooking oil, and sugar to the egg yolks and stir evenly

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  5.Sift in the low-gluten flour and mix evenly with a spatula until there is no grain.Set aside

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  6. Add a little bit of tartar powder to the egg whites and beat until fish-eye state.Add 10g of sugar and continue beating p>

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  7. Add the remaining sugar and beat until creamy.Invert the container and it will stop flowing.

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  8. Take out one-third of the egg yolk paste and add the soaked cocoa powder and stir evenly

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  9. Take out one-half of the remaining egg yolk paste and add it to the soaked egg yolk paste Stir the matcha powder evenly

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  10.Pour the beaten egg white into three equal parts.Mix the three portions of egg yolk paste evenly with a spatula (do not draw circles to avoid defoaming)

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  11.Pour the three-color egg batter alternately into the mold, little by little, do not pour it all at once

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  12. Shake the mold filled with egg batter on the table a few times to remove air bubbles

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  13.Preheat the oven to 140 degrees in advance and bake the mold in the oven for 60 minutes

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  14.Take it out after 60 minutes, it will crack slightly, but it will not affect the consumption

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  15.Take it out and place it upside down on the grill immediately, and let it cool

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  16.After cooling, remove from the mold and can be eaten directly or decorated