Matcha Milk Chiffon
by Elisa's starry sky
Favorite
Difficulty
Normal
Time
15m
Serving
3
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.
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