Matcha Chiffon

Matcha Chiffon

1. Prepare all the ingredients, weigh the weight, preheat the oven to 150 degrees and lower the heat to 140 degrees.

2. Pour corn oil and milk in a clean, water-free basin.

3. Stir and mix the milk corn oil with egg soot.

4. Sift in low-gluten flour and matcha powder.

5. Stir with a silicone spatula until there is no dry powder.

6. Then we separate the eggs, add all the egg yolks to the matcha powder, and put the egg whites in another clean and water-free egg beater, and put them in the refrigerator for later use.

7. Mix the egg yolk and matcha batter thoroughly.

8. Add a few drops of lemon juice to the egg whites. Nothing to leave.

9. Whisk the egg whites with an electric whisk. Add the sugar in three batches. Add the first sugar when the fish-eye bubbles appear, and continue to beat at a low speed.

10. When the egg whites become delicate, add the second sugar and continue to beat at a low speed.

11. When the protein has obvious lines, add the third sugar, and continue to send it at low speed.

12. Until the egg whites are sent to the point where the egg beater is lifted, it becomes a slightly curved small sharp corner, and the lines are clear and will not disappear.

13. Take one-third of the egg whites into the matcha paste and mix well with a J-shape by hand.

14. Then take one third of the egg whites into the matcha paste and mix well with a J-shape by hand.

15. Pour all the matcha paste into the egg white bowl, stir and mix well with a silicone knife. The mixing method is from bottom to top, gently and quickly, until it is well mixed.

16. Pour the batter into the hollow mold from a height of 15 cm, shake the mold lightly, and shake out large bubbles.

17. Put it in the middle and lower layer of the oven, heat up to 150 degrees, lower the heat to 140 degrees, and bake for 30 minutes. Then lower the top and bottom by 10 degrees, and bake for another 30 minutes.

18. After baking, shake the mold lightly to release the heat, and immediately turn the mold upside down and let it cool completely before demolding.

Tips:

1I think the emulsification method is better for the back egg method used in my prescription.
2 My white sugar is all added to the egg whites, so the meringue is more stable. If you don't like too sweet recipes, you can reduce 20 grams of white sugar.
3 The temperature of each oven is different, adjust it according to your own oven.