Matcha Milk Chiffon

Matcha Milk Chiffon

1. Weigh all raw materials;

2. Add salt to the egg whites and add sugar in 3 times;

3. Hit to rigid foam;

4. The egg yolk, oil and milk are placed in the same basin, and the whisk is evenly beaten (about 10 seconds);

5. Then sift in low flour;

6. Beat the whisk evenly (about 30 seconds);

7. Take another bowl and put a small amount of egg yolk batter and meringue for later use;

8. Take 1/3 of the meringue and mix the egg yolk batter evenly, and pour it back into 2/3 of the meringue;

9. Stir evenly and serve as a milk batter, pour it into a semicircular mold;

10. Add matcha powder to the batter and meringue from the previous coffee;

11. Cut together and mix evenly;

12. Then pour it into the middle of the semicircular mold and shake off the bubbles vigorously;

13. Preheat the oven at 140 degrees, pour the second floor, bake for 45-50 minutes, and then reinforce the bottom with a single fire;

14. Put it out of the oven and buckle it upside down on the grid. After letting it cool, the semi-circular mold and the cake are naturally separated, and the semi-circular mold can be removed; (because it is a non-stick mold, it takes no effort to demold)

15. Let cool and cut into pieces.