Matcha Chiffon

Overview

The thick sunshine in summer shines on the green grass. Everything is so gorgeous, making people feel suddenly bright. Matcha is as fresh and warm as summer. I like matcha because of its taste, which is light but unforgettable

Tags

• baking
• cake flour
• corn oil
• egg
• matcha
• fine sugar
• milk

Ingredients

Steps

1. 1 Separate egg white and egg yolk

   

2. 2 Take a small basin, put in an egg yolk and beat it

   

3. 3 Add milk

   

4. 4 Add corn oil

   

5. 5 Add 10 grams of caster sugar

   

6. 6 Beat with a hand mixer until emulsified

   

7. 7 Mix flour and matcha powder and sift evenly, then pour in 6

   

8. 8 Use a hand whisk to make zigzags and mix evenly

   

9. 9 Add an egg yolk, cut and mix with a silicone knife

   

10. 10 Mix well and then add another egg yolk until all the egg yolks are added and mix evenly

    

11. 11 Beat the egg whites quickly with an electric whisk and add one-third of the fine sugar

    

12. 12 Beat until there are textures and then add one third of the caster sugar

    

13. 13 Use a silicone knife to hang the egg whites on the basin, add the remaining sugar, and beat at a slow speed

    

14. 14 When sharp corners appear, the egg whites are ready. Preheat the oven first

    

15. 15 Take one third of the egg white and mix it with the egg yolk paste

    

16. 16 Pour the mixed egg yolk paste into the remaining egg whites

    

17. 17 Pour into molds (I used two 6-inch hollow molds)

    

18. 18 Put the mold into the oven, choose 100 degrees for upper heat, 150 degrees for lower heat, and bake for 60 minutes

    

19. 19 You can clearly see the cake rising from the door

    

20. 20 Finished product

    

21. 21 Finished product