Matcha Chiffon

Overview

Matcha is green tea that is ground into fine powder, covered, and steamed using natural stone mills. It has a history of more than a thousand years. Matcha is rich in vitamins, polyphenols and antioxidants. I used the Xuechu rose gold seven-inch hollow mold, and the finished product is 9 cm high.

Tags

• baking
• afternoon tea
• corn oil
• egg
• low gluten flour
• matcha powder
• white sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Prepare all the ingredients, weigh them, and preheat the oven to 150 degrees for upper heat and 140 degrees for lower heat.

   

2. 2 Pour the corn oil and milk into a clean, water-free basin.

   

3. 3 Whisk the milk and corn oil with egg yolk until evenly mixed.

   

4. 4 Sift in cake flour and matcha powder.

   

5. 5 Use a silicone spatula to stir until there is no dry powder.

   

6. 6 Then we separate the eggs, add all the egg yolks to the matcha powder paste, put the egg whites into another clean and water-free egg bowl, and put them in the refrigerator for later use.

   

7. 7 Mix the egg yolks and matcha batter thoroughly.

   

8. 8 Add a few drops of lemon juice to the egg whites. Don't let it go if you don't have it.

   

9. 9 Use an electric egg beater to beat the egg whites. Add the sugar in three batches. When fish-eye bubbles appear, add the first amount of sugar and continue beating at low speed.

   

10. 10 When the egg whites become smooth, add the second amount of sugar and continue beating at low speed.

    

11. 11 When the egg whites appear obvious lines, add the third amount of sugar and continue beating at low speed.

    

12. 12 Beat the egg whites until they turn into slightly curved peaks when you lift the whisk, and the texture is clear and will not disappear.

    

13. 13 Add one-third of the egg whites to the matcha paste and mix with your hands in a J-shape.

    

14. 14 Add another third of the egg whites to the matcha paste and mix with your hands in a J-shape.

    

15. 15 Pour all the matcha paste into the egg white bowl, use a silicone knife to stir and mix evenly. The stirring technique is from bottom to top, gently and quickly, until the mixture is evenly mixed.

    

16. 16 Pour the batter into the hollow mold from a height of 15 cm and shake the mold gently to release large air bubbles.

    

17. 17 Place in the middle and lower rack of the oven, raise the heat to 150 degrees, lower the heat to 140 degrees, and bake for 30 minutes. Then lower the temperature by 10 degrees at the top and bottom, and bake for another 30 minutes.

    

18. 18 After baking, lightly shake the mold to release the heat, turn the mold upside down immediately, and let it cool completely before demoulding.