1. All the materials are shown in the picture, and the weights are shown in the recipe. The warm water that dissolves the matcha powder and cocoa powder is not in the picture.
2. Mix 15 grams of caster sugar, 50 grams of milk, and 50 grams of salad oil, and stir with a manual whisk~
3. Continue to stir for about one minute, the oil and milk will no longer separate, they are evenly emulsified together, set aside for later use
4. Separate the egg whites and yolks. I like to scoop the yolks with clean hands. The egg whites can be separated very cleanly. You can also use the egg separator if you mind
5. Mix the oil milk and egg yolk that have just been emulsified into an egg yolk paste
6. Sift the low-gluten flour into the egg yolk paste
7. Use a manual whisk to gently stir in circular motions until no dry powder is visible
8. Add 35 grams of granulated sugar to the egg whites in three times, the first time when the egg whites are added to the coarse foam state
9. Add sugar for the second time when the egg white foam becomes dense
10. Add the last third of the fine sugar when the volume of the egg white is obviously larger, and continue to beat at medium and high speed until the egg white becomes hard and foamy
11. Use a silicone knife to scoop up a piece of the finished meringue. The meringue is shiny and firm.
12. First dig a third of the meringue into the egg yolk batter, stir evenly with a silicone knife, then pour all the evenly mixed batter into the meringue, continue to mix and mix all the batter evenly
13. Separately mix 15 ml of warm water, matcha powder, and cocoa powder, respectively, and stir evenly to form matcha paste and cocoa paste. Matcha powder absorbs water better than cocoa powder, so you may need to add 20ml of warm water to the matcha powder, just adjust the matcha paste to the state of the picture. 5 grams of cocoa powder and 15 milliliters of warm water are just right.
14. Divide the mixed batter into roughly three parts, add matcha paste and cocoa paste to two parts, and mix well
15. Quickly and gently use the mixing method to mix the three-color batter evenly. It is recommended to use three silicone knives at the same time to save time, because the batter is easier to defoam when mixing again, so we should try to minimize the waiting time
16. Pour in the three-color batter at will, no need to stir, the batter will flow together naturally, stirring will cause defoaming and the pattern will be unnatural
17. After the batter is poured, knock the mold on the table a few times to remove the big bubbles in the batter, and immediately put it into the preheated oven at 165 degrees, the middle layer is heated up and down, and bake for about 30 minutes
18. Check whether the cake is cooked, turn on the oven in the last few minutes, and gently press the surface of the cake with your hands. If there is a noticeable rustling, it means the inside is still relatively wet. If the rustling is not obvious, the rebound is good, indicating the cake The inside is cooked and can be taken out
19. Take out the cake from the oven, vibrate it slightly on the table to exhaust the internal heat, and immediately let it cool down. The hollow mold can be upside down on the wine bottle to let it cool.
20. Insert the demoulding knife into the hollow tube and the cake with the right hand, turn the left hand slightly to the hollow, first demould the middle of the cake, and then use the demoulding knife to sweep across the periphery and gently lift the cake.
21. Gently demould the bottom of the cake with your hands, being careful not to pick the bottom edge of the cake, it will be unsightly if the edges are damaged. A healthy cake has a certain degree of toughness and elasticity, and can be demoulded by lightly pressing with the palm of your hand
22. Put the cake upside down on the plate and enjoy
23. Cut to see, the pattern inside the cake is also very beautiful. This cake is delicious when empty, with matcha cocoa mixed with the original flavor, it tastes quite layered, and it is very delicious when it is topped with yogurt or cream. The unfinished cake should be sealed and stored in the refrigerator within two days.
Tips:1. Mix the batter evenly to avoid the uneven or rough cake structure caused by the layering of water and oil, and to avoid the appearance of the commonly known pudding layer. The mixing technique of flour and egg yolk paste should be gentle. Excessive force will cause the batter to become gluten, and the batter will cause the baked cake to shrink.
2. Use warm water to dissolve matcha powder and cocoa powder, cold water is easy to agglomerate, and the tea pot can quickly stir evenly. The matcha paste and cocoa paste left on the tea bowl can be ignored, and the batter can be colored.
3. Cooling upside down is a necessary cooling method for chiffon cakes. The heat of the cake can be better released to avoid accumulating at the bottom and causing the cake to shrink. Shaking the mold is also an indispensable step.
4. For egg whites, use medium speed at the beginning, and then use medium and high speed circles after adding sugar. It is easy to make the egg whites rough when hitting it at high speed. It is best to whipped egg whites and refrigerated eggs for easier whipping.
