Ingredients
Matcha powder ( 10g ) | Boiling water ( 100g ) |
Eggs (Large) ( 4 pcs ) | Corn oil ( 40g span> ) |
Sugar ( 50+20g ) | Lemon juice ( a small amount ) |
Cake flour ( 90g ) |
How to make matcha chiffon cake
1. Add matcha powder to boiling water at 80 degrees and mix well, then let cool
2. Beat the egg whites and egg yolks into two water-free and oil-free basins
3. Beat the egg yolks manually, add sugar and oil, beat well, then add the matcha liquid and mix well
4.Sift in the flour in two batches, mix well before adding each time, do not make circles, stir-fry style
5.Add a few drops of lemon juice to the egg whites and beat into rough foam at low speed.Add half of the sugar and beat until it becomes solid.Add the other half and beat until dry foam.Preheat the oven to 170 degrees. p>
6. Take 1/3 of the meringue and egg yolk liquid and stir evenly, then add the rest and mix quickly Evenly, stir-fry style
7. Pour into the 8-inch mold, raise it 10 cm and shake it twice.Shake out big bubbles and bake in the middle and lower racks of the oven for 10 minutes
8. Then lower to 130 degrees Bake for 30 minutes, turn the oven upside down twice
9.After cooling, demould and cut into pieces It’s time to eat
Tips
1.Beat the egg whites in place and dry foaming is the key.2.Stirring should not be done in a circular motion to avoid overpowering.3.Two earthquakes cannot be saved, prevent shrinkage and collapse
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