Matcha Chiffon of Buckwheat Cake
by zhuzhu82630
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Prepare the ingredients, sift the matcha powder and low-gluten flour separately
2. Cut the cranberries and sift the flour
3. Dissolve the matcha powder with a small amount of warm water, then add the remaining warm water and salad oil, mix well
4. Add low-gluten flour and mix well
5. Add the egg yolk and mix well to form a matcha egg yolk paste
6. Beat the egg whites until coarse soaking, add sugar in three times and beat until the small hook lifts the whisk and does not drip
7. Take one third of the egg white and add it to the egg yolk paste and mix gently, then pour into the remaining egg white and mix gently
8. Add cranberries and mix gently
9. Put it into the mold, shake it a few times, 170 degrees for 35 to 40 minutes, the baking time is adjusted according to the oven
