10-inch matcha chiffon cake Recipe

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  1.First, prepare everything Required materials: eggs, white sugar, low-gluten flour, oil, matcha powder (must be used), and then prepare two clean and water-free containers to separate the egg yolk and egg white.During the separation process, try not to occupy the egg yolk in the egg white, otherwise It’s hard to whip up

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  2.Then use a whisk to break up the egg yolk p>

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  3.Add 30g of white sugar and slowly disperse, then add 85g of water to disperse thoroughly p>

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  4.Add 60g of rapeseed oil to disperse,

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  5.After fully dispersed, there should be no separation of oil and water.There will be small smooth bubbles on the surface after being dispersed.Yes, big bubbles will come out when you stir more.

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  6.Next Mix 32g of matcha powder and 130g of low-gluten flour together

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  7.Use a plugged container to filter the mixed flour, preferably three times,

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  8.Use a manual egg beater to mix the dough.It is better if the dough will slide down smoothly when you lift it, then shake it a few times to release the air bubbles

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  9. Next, use an electric whisk to beat the egg whites until there are many bubbles.

• 10. Then add one-third of the white sugar for egg whites and continue to beat until dense foam
• 11. Start the 2-speed electric egg beater and continue beating until dry foam is formed.When the egg whites are lifted up and the three tips do not bend or fall, it means they have been beaten well.Now, you can adjust the oven to 170 degrees and preheat for 10 minutes in advance
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  12.As shown in the picture

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  13. Then beat one third Add the egg whites into the mixed dough, stir it up and down with a mixer, just like you usually do when cooking.Don't use too much force when resting, as it will defoaming

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  14.Then pour the mixed dough back into the remaining egg whites, and use the same mixing method to mix the dough

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  15.Pour the dough into the cake mold and shake it gently a few times to release air bubbles

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  16.Finally, place it in the middle layer of the oven, raise the heat to 140 degrees, and bake at 145 degrees for 65 minutes , shake it once it comes out of the oven and then immediately place it upside down on the grill to cool naturally.After freezing, you can unmold it.

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  17.Okay, the finished product picture is here!

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  18.One more