#aca Fourth Session Baking Contest# Making An Erotic Matcha Chiffon Cake

Name: #aca Fourth Session Baking Contest# Making An Erotic Matcha Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 85g milk; 45g Corn oil; 55 to 60g Sugar; 70g Low powder; 8 to 10g Aolan Matcha Powder; Some Lemon juice

by @That floweropen@

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

After defeating the hollow mold and the Qinglan matcha powder, I became Aoi teacher's matcha chiffon. Matcha powder and cocoa powder are very absorbent, so the amount of liquid is relatively large. Compared with hollow molds, round molds have more powder and less liquid. "

Ingredients

4 Egg

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85g Milk

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45g Corn Oil
55 to 60g Sugar

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70g Low Powder
8 to 10g Aolan Matcha Powder
Some Lemon Juice

#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)