#aca Fourth Session Baking Contest# Making An Erotic Matcha Chiffon Cake
1.
The two powders are mixed and sieved in advance.
2.
Stir the oil and milk evenly and pour in the sifted powder.
3.
Stir irregularly with egg soaking without dry powder.
4.
Add 4 egg yolks (the cake made by the post-egg method is delicate)
5.
Use egg custard to mark irregularly until the egg batter is delicate.
6.
Add white sugar to the egg whites 3 times to make a neutral foam (I’m lazy to add white sugar at once)
7.
Take 1/3 of the meringue and put it into the matcha egg yolk paste.
8.
Mix well with egg custard or spatula.
9.
Pour all the matcha egg yolk paste into the meringue and stir quickly evenly.
10.
The mixed matcha cake batter.
11.
Pour the batter from a high place into the hollow mold and shake it gently, at 170°C for the middle and lower layer for 40-45 minutes (time and temperature are for reference only)
12.
After being baked, the heat will be shaken out of the oven, and the mold will be demoulded by hand.
13.
The internal organization is still delicate.
14.
Films shot at night.
15.
The color of Qinglan matcha powder is pretty.
