# Fourth Baking Contest and is Love Eating Festival# Matcha Red Bean Chiffon Cake
1.
Egg yolks and fine sugar are beaten with eggs until the sugar dissolves.
2.
Add water and whipped salad oil to emulsify evenly. Then pour in the mixed low powder and matcha powder until the batter is smooth. Add the red beans until they are evenly mixed.
3.
Add sugar to the egg whites in 3 times and beat until the sharp corners of the foam can be pulled out.
4.
Add the meringue to the batter in 2-3 times, stir and mix well.
5.
Pour into the mold, press the middle ring on the countertop a few times to shake off the large bubbles, and bake in the preheated 170 degree oven for about 35 minutes.
6.
Turn the mold upside down immediately after it is out of the oven, and release it after cooling.
