Matcha Chiffon

Materials are ready

Put the egg yolks and egg whites into separate containers that are water-free and oil-free

Add 30g of caster sugar to the egg yolks and stir until slightly white

Then slowly add salad oil and milk respectively, stirring evenly while adding

Mix the matcha powder and low-mixture powder and sift twice, then sift into the egg yolk liquid and mix well

Set aside the mixed egg yolk batter and set aside

When the egg whites are whipped to a fish-eye state, add 1/3 of the fine sugar

Then continue to beat and add the remaining sugar in two batches until the egg whites reach a dry peak state (after lifting the egg beater, the egg whites pull out straight peaks

Add 1/3 of the beaten egg whites into the egg yolk batter bowl and mix evenly (mix from the bottom up, do not stir in circles)

Pour the mixed batter back into the remaining meringue and mix evenly

Pour into the mold, shake it on the counter a few times to release big bubbles, put it in the oven, bake at 170 degrees for 20 minutes

After baking, take it out and turn it upside down. Let it cool and then unmold it

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