A Touch of Splendor in Summer ~ Colorful Cakes

Name: A Touch of Splendor in Summer ~ Colorful Cakes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 5 Large egg; 70g milk; 70g Salad oil; 3g Matcha powder; 3g Red yeast powder; 2g (a few drops of lemon juice) salt

by Dream Yun_

4.9 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Many baking friends say that to try a new oven, the first oven is best to bake chiffon. I very much agree. Chiffon has stricter temperature requirements for the oven. The temperature and heating rate of each oven has its own personality. If you can bake a successful chiffon with the same new oven many times, it means that you and this oven have passed the break-in period smoothly, and you have become a good partner with tacit understanding. For those who do not like to eat bread, it is most suitable to make a chiffon cake. It does not have a strong buttery taste. Compared with other cakes, this colorful cake is a little more mellow and has a light fragrance. The bright and colorful colors and the rich and fragrant taste make you want to stop. "

Ingredients

100g Low-gluten Flour
5 Large Egg
70g Milk
70g Salad Oil
3g Matcha Powder
3g Red Yeast Powder
2g (a few drops of lemon juice) Salt

A Touch of Splendor in Summer ~ Colorful Cakes

1. Finished picture.

A Touch of Splendor in Summer ~ Colorful Cakes recipe

2. Finished picture.

3. Finished picture.

4. Prepare the materials.

5. Separate the egg yolk from the egg white, add the egg yolk to the milk, and stir evenly with the salad oil.

6. Divide the egg yolk paste into three portions.

7. Sift in low-gluten flour, put matcha powder and red yeast rice powder in a bowl and stir until there are no particles.

8. Put the egg whites into a water-free and oil-free egg beater and add a few drops of lemon juice.

9. Whisk with an electric whisk, add fine sugar in three times to form a hook shape.

10. The beaten egg whites are divided into three parts and put into the egg yolk batter bowl and stir evenly. Pour the remaining egg whites into three bowls and stir evenly.

11. Prepare a hollow mold of Ba Cun Yangchen, and pour the batter into the mold at will.

12. Pick up the mold and shake it on the table a few times to shake out the bubbles inside. Preheat the oven up and down.

13. The bottom layer is 150 degrees for 50 minutes, shake it upside down and let cool.

14. The baked cake is divided into eight pieces along the cracked position.

15. Each pattern is different in beauty.

16. The appearance is high and the taste is good.

17. Finished picture.

18. Finished picture.

Tips:
Tips: The flour must be sifted to ensure that it has no particles. The cake should be shaken before it is out of the oven to prevent the cake from collapsing.