Camouflage Chiffon
1.
Separate the egg white and egg yolk and put them into a non-oil and water-free container.
2.
Put soybean oil, milk, and white sugar into the egg yolks and use a manual whisk to stir until the white sugar melts.
3.
Add sifted low-gluten flour and cornstarch.
4.
Stir the batter evenly and let it stand for 10 minutes until it is smooth and no particles.
5.
Add the white sugar to the egg whites in 3 times and beat them with an electric whisk until the foam is wet.
6.
Weigh out 70g of the mixed batter and add matcha powder. (Matcha powder add a few drops of boiled water in advance), mix and stir evenly.
7.
The mixed batter weighs out 70g, and the red yeast rice powder is added. (Add a few drops of boiled water to red yeast rice powder in advance), mix and stir evenly.
8.
The cake batter, matcha batter, and red yeast rice batter are put into piping bags.
9.
First mix the cake batter in the center of the 6-inch mold, and then add the red yeast rice batter to the cake batter.
10.
Then stack the matcha cake batter, and then the original flavor, stack in order, and stack the cake batter according to the order.
11.
Use bamboo sticks to draw flowers on all the cake batter that has been superimposed. Shake the mold a few times to expel the air bubbles.
12.
Preheat the oven in advance, heat up and down at 150 degrees, and bake for 50 minutes.
