1. Separate egg white and yolk
2. Take a small pot, put an egg yolk and beat
3. Add milk
4. Add corn oil
5. Add 10 grams of caster sugar
6. Whip with a manual whisk until emulsified
7. Mix the flour and matcha powder evenly, sift and pour in 6
8. Use a manual egg beater to draw the zigzags and mix them evenly
9. Add an egg yolk, cut and mix with a silicone knife
10. After mixing well, add another until the egg yolk is added, cut and mix evenly
11. The egg whites are quickly broken up with an electric whisk, and one-third of the fine sugar is added
12. Beat until there are lines, then add one-third of the fine sugar
13. Hang the egg whites from the basin with a silicone knife, add the remaining sugar, and beat slowly
14. There are upright sharp corners, the egg whites are ready, first preheat the oven
15. Take one-third of the egg white and mix it with egg yolk paste
16. Pour the mixed egg yolk paste into the remaining egg whites
17. Pour into the mold (two 6-inch hollow molds I used)
18. Put the mold into the oven, choose 100 degrees for upper heat, 150 degrees for lower heat, and bake for 60 minutes
19. You can clearly see the cake rising from the door
20. Finished product
21. Finished product
Tips:Whistling the egg whites is the key to chiffon. The egg white bowl must be water-free and oil-free. When stirring the egg whites, start with a high speed and do not defoam the egg whites while stirring.
