Matcha red bean chiffon cake
Overview
Chiffon cake is one of all cakes that I like to eat and make the most. It has a refreshing and delicate texture and a variety of flavors and methods that I can never tire of eating... Anyone who makes baking knows that chiffon cake, as an entry-level bakery, is said to be crazy. Once you find the trick, you will be successful. Here I will also share my approach. I have already shared the recipe for the original chiffon. Let’s make a matcha red bean chiffon this time. 8-inch hollow round mold.
Tags
Ingredients
Steps
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Prepare in advance the required quantities of materials and clean molds.
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First mix the salad oil and pure milk evenly, then sift in the cake flour and matcha powder...
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Sift in the cake flour and matcha powder and mix it with the pure milk salad oil mixture until there are no powdery particles! The egg white and egg yolk are separated, and the container containing the egg white must be clean, water-free and oil-free. Divide the egg yolks into the flour mixture and mix evenly.
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Mix the egg yolk liquid until there are no powdery particles, then add the red bean seeds, mix well, and set aside. (At this time, you also need to turn on the oven to preheat. I turned on 180 degrees to preheat.)
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Now let’s deal with the egg white part. First add half of the sugar to the egg white and beat it. It will be more bubbly at the beginning! Beat until about 2 minutes, then add the remaining sugar and continue beating.
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Continue to add the remaining white sugar and continue beating. Beat the egg whites until they have a straight and curved hook, and they won't fall down even if they are turned upside down. The state shown in Figure 3 means the egg whites are well whipped.
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Add the beaten egg whites to the egg yolk liquid in 2 batches and mix well. Remember to stir or cut and mix, do not stir, otherwise it will cause serious defoaming. Also, every time you add egg whites to the egg yolk paste, you must mix it evenly and there will be no egg white particles before adding more egg whites and mixing...
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Mix all the egg whites and matcha egg yolk liquid evenly without any lumps, then put it into the mold and bake! It is normal to use this amount of ingredients to make a cake liquid that is 7-8 minutes full of the mold. Install the mold, shake it a few times, and put it in the oven you have reserved in advance! Adjust the temperature to 150 degrees and bake for 40 minutes. After 40 minutes, turn to 170 degrees and bake for another 20 minutes. (It should be noted that each oven has a temperature difference, so be sure to know whether the temperature of your oven is too high or too low, and adjust accordingly.)
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After roasting, take out the matcha red bean chiffon and shake it lightly a few times, then turn it upside down and let it cool. Be careful not to burn it...
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After cooling, the Matcha Red Bean Chiffon Cake can be removed from the mold. The removal is perfect, and a beautiful cake is ready, which greatly increases the sense of accomplishment. 😁😋
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Pour some homemade yogurt over it and eat it together, or eat it directly. Eat whatever you like for breakfast or afternoon tea, whatever you like...
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😋
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It is topped with yogurt and there are red bean grains in it. It has a rich texture and is delicious...
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Of course, it’s also a good idea to package it and give it away, it will be very satisfying! …
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I often make one myself for breakfast! …
