Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Low-gluten flour ( 50g ) | Eggs ( 2 ) |
White sugar (put in egg yolks) ( 15g ) | White sugar (put in egg whites) ( 25 grams ) |
Pure milk ( 35g ) | Corn oil ( 30g ) |
Matcha powder ( 3 grams ) | Lemon juice ( 5 drops ) |
How to make Matcha Chiffon Cake (6 inches)
1. Prepare the materials and weigh them.
2. Separate the egg whites and egg yolks and put them into plates respectively (put the egg whites The plate must be free of water and oil, and there must be no trace of egg yolk in the egg white).
3.Put pure milk, corn oil and 15 grams into the egg yolk plate Mix the sugar well, then sift in the low-gluten flour and mix well until there is a particle-free egg yolk paste.
4. Add matcha powder to the egg yolk paste.
5. Mix well and set aside.
6.Add 5 drops of lemon juice to the egg white (lemon juice is for removing If there is an eggy smell, white vinegar can be substituted or not added).Add half of 25 grams of white sugar and beat at low speed for 1 minute.
7. After beating for 1 minute, add the remaining sugar and turn to high speed to beat 2 minute.
8. Drag the egg beater up and stop when a small upright corner appears.Dismiss.This is a delicate meringue.
9. Preheat the oven to 140 degrees for 10 minutes.
10.Mix the matcha paste and meringue.
11. Stir and stir until it becomes a light green cake batter (do not scratch Stir in a circle to avoid defoaming).
12.Insert the 6-inch mold, lift it up and put it down with a little force, shake Make big bubbles.
13. Place in the preheated oven, lower the bottom layer and bake at 140 degrees for 50 seconds minute.
14.20 minutes later, it started to rise and there was no cracking.
15. There was no cracking after baking.
16. Take it out immediately and shake it a few times, then flip it upside down (such as a cake) If it is higher than the mold, it is recommended not to place it directly on the baking net and invert it, otherwise it will cause embossing on the surface of the cake and affect the appearance, and it will not play the role of inversion and pull-down).
17. Spread a damp cloth and let it sit for half an hour.
18. Pat the outer wall of the mold to release it easily.
19. Very soft and elastic! There is also a light matcha fragrance when eating, The taste is very good.
Tips
1.Please adjust the baking temperature and time appropriately according to the actual conditions of your oven.2.If you like a darker green and stronger matcha flavor, you can add up to 7 grams of matcha powder; if you like cocoa-flavored cakes, you can directly replace the matcha powder with cocoa powder; if you like the original flavor, just leave out the matcha powder.3.The overhead inversion method is to use hard objects to prop up the edges of both sides of the cake mold.You can use two inverted bowls on the left and right sides for support.4.If you need to make an 8-inch cake, double the amount of each ingredient.
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