Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Low-gluten flour ( 70g ) | Eggs ( 4 ) |
Corn oil ( 45g ) | Water ( 65 grams ) |
White sugar ( 40 grams ) | Matcha powder ( 15g ) |
Salt ( 1g ) | White vinegar ( 2 drops ) |
How to make matcha chiffon cake
1. Prepare the required materials, separate the egg whites and egg yolks Pour into a water-free and oil-free container.
2.Add corn oil to the egg yolk and stir evenly
3.Then add water and stir evenly
4.Add salt and stir evenly
5. Sift in low-gluten flour and matcha powder
6.Mix evenly and set aside.
7.Add two drops of white vinegar to the egg whites and beat with a whisk at low speed
8. Beat the egg whites until rough and add one-third of the sugar
9.Continue to beat until smooth and then add one-third of the sugar
10. Beat until texture appears and then add the remaining sugar
11. Beat until the head of the egg beater has an inverted triangle and is not bent
12.Use a spatula to take one-third of the beaten egg whites and add it to the previously mixed egg yolk batter.At the same time, preheat the oven to 140 degrees for 5 minutes
14. Pour the mixed cake batter into the 8-inch cake mold and shake it hard.Next
15.Then use a toothpick to scratch Z in the cake batter to eliminate air bubbles in the cake batter
16. Bake in the oven at 140 degrees for 60 minutes
17. After baking, take it out of the oven, shake it down a few times from 20 cm from the inner surface, and then turn it upside down immediately
18. Wait for the cake to cool naturally and then unmold it
19.Plate it, ready to eat
13. Quickly stir the cake batter in the stir-fry method, then take another third and stir the cake batter in the same way.
Tips
When mixing low-gluten flour with egg yolk, do not stir in circles.White vinegar can also be replaced with lemon
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