8-inch matcha chiffon cake

2024-06-29 02:46:50  Views 2 Comments 0

Ingredients

Low-gluten flour ( 75g )
Matcha ( 15g )
Eggs (large) ( 4 )
Milk ( 100g span> )
Corn oil ( 60g )
Fine sugar ( 65g (20 egg yolks 45 egg whites) )
Lemon juice ( 4 drops )
8-inch floating bottom mold ( 1 piece )

How to make 8-inch matcha chiffon cake

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    1. Prepare low-gluten flour, matcha powder, lemon juice, eggs, milk, fine sugar, corn oil, and an 8-inch removable bottom mold.

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    2.The egg white and yolk are separated, and the basin holding the egg white is free of water and oil.

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    3. Beat the egg yolks and fine sugar and mix evenly, pour in the milk and stir well.

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    4. Pour in the corn oil little by little and stir evenly.Let it fully emulsify.

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    5. Then sift in the low-gluten flour.

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    6.Do not stir too much to avoid gluten formation.There are small particles that won't bother you.

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    7. Beat the egg whites.
    Drip in lemon juice.When it becomes thick, add 1/3 of the fine sugar.

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    8. When the egg whites are fine, add 1/3 of the fine sugar.

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    9. Add the final caster sugar when the mixture becomes textured.

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    10. Lift the egg beater until it has a small upright sharp corner.

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    11.Put 1/3 of the meringue into the matcha paste and stir quickly evenly.

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    12.Put another 1/3 of the meringue into the cake batter and stir quickly Evenly, finally pour the mixed cake batter into the meringue basin and mix quickly evenly.

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    13.The cake batter is ready.Preheat the oven to 150 degrees for 10 minutes.

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    14.Pour into the mold and shake it gently a few times to release small bubbles , use a skewer to make zigzag defoaming.

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    15. Bake in the oven at 150 degrees for 60 minutes.

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    16. Baking time is up.Take it out and drop it from a high position twice.

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    17.Invert immediately and let cool.

  • 8-inch Matcha Chiffon Cake Recipe Illustration 18

    18. Let cool and then remove from the mold.Front view.

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    19. Except for some small pores, the tissue is delicate and soft.

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    20. Finished product picture.

Tips

Whip chiffon cake egg whites until dry and foamy.Insufficient or over-beating will cause defoaming or make the cake texture look like tofu, affecting the taste.

Stir the egg yolk paste evenly.Do not over-stir.The technique is to stir the egg yolk paste up and down in a stir-fry manner.

Take it out immediately after baking.If it falls from a high place, turn it upside down and let it cool immediately to avoid shrinkage.

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