Matcha flavored zebra pattern How to make chiffon cake

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  1.All The materials are ready, put them into paper cups and weigh the grams

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  2.Egg yolk The egg whites are separated well

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  3.This is egg white (note that it must be oil-free and water-free) Clean)

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  4. Beat the egg yolks and add 20 grams of sugar, corn Mix the oil and milk or water evenly (water is used here) to make an egg yolk paste

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  5.Sift low-gluten flour into the egg yolk paste and mix evenly with a silicone spatula (do not stir in circles).Otherwise, there will be gluten)

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  6.Pour half into another vessel.Sift in the matcha powder and stir it up and down with a silicone spatula

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  7. Beat the egg whites , drop two drops of lemon juice into the egg whites, beat until large fish eyes are frothy, add all the remaining sugar

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  8.Keep going.Just beat until there are sharp corners when you lift the egg beater (the egg whites will not flow)

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  9. (At this time, preheat the oven to 120 degrees for seven minutes) Divide the meringue Two halves.Put half into the egg yolk paste without matcha powder.Stir up and down to mix evenly.Put half of it into the egg yolk paste with matcha powder, and stir evenly.The speed must be fast to avoid defoaming.Didn’t have time to take pictures

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  10. Take out the cake grinder, what I am doing here is For an eight-inch cake, pour a little cake batter without matcha powder.Pour in a little cake batter with matcha powder.You don’t need to smooth it out, because it will smooth out automatically after the next layer is pressed on (the photo is rather ugly, so let’s just take a look at it)

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  11.Pick up the abrasive tool and drop it 15-20 cm above the ground.Press out large bubbles and place it in a preheated oven at 120 degrees for 60 minutes.,

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  12.After the time is up.Remove quickly.Dropped twice 20cm from the ground.Shake out the heat and quickly invert it onto the grill, wait for it to cool and then unmold it

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  13.Here is an internal organization chart

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  14. Sweet and delicious~