Matcha Chiffon Cake, Amazing to Your Taste Buds
1.
The three eggs in the recipe are separated from egg whites.
2.
Sift the matcha powder and low-gluten flour separately.
3.
Make the egg yolk paste first.
Stir 50 grams of water or milk and matcha powder to a smoother state.
Then add 25 grams of salad oil and mix well.
4.
Add 1/2 of the sifted low-gluten flour first, and stir gently until no flour is visible, remember not to draw circles.
Then add the remaining 1/2 low-gluten flour, cut and mix evenly.
5.
Add the separated egg yolk to the batter and stir gently to avoid gluten in the flour.
Stir well and sieve one to three times, depending on the state.
Set aside the prepared matcha egg yolk paste.
6.
Next, make the meringue part.
Preheat the oven at 160 degrees for 10 minutes.
Add a few drops of lemon juice to the separated egg whites, and beat with an electric whisk until the fish eyes become delicate.
7.
Stir the granulated sugar and cornstarch evenly and add it to the egg whites in three times. Suggestion: medium speed-high speed-low speed.
The beaten egg whites are delicate and shiny, and when you lift the egg beater, there is a small curved hook.
8.
Pour 1/3 of the egg white paste into the egg yolk paste, and stir the batter evenly.
Then pour it back into the remaining 2/3 egg white paste, using the same method of mixing.
Stir evenly and then stop.
9.
Lift the spatula of the mixed batter to present a triangular shape.
Pour the batter from a high place into a six-inch mold and filter it with a spatula. This will help puncture the bubbles.
10.
Put it in the middle and lower part of the oven, lower the heat to 150 degrees, and heat to 140 degrees, for 60 minutes.
11.
After the matcha cake is baked, take it out of the oven immediately, drop it from a height of thirty or forty centimeters (can't save it), and then snap it upside down immediately.
12.
Chiffon cake stalls cool, usually about 4 hours.
A good Chiffon will completely bounce back to its original appearance when pressed with a finger.
