Matcha Red Bean Chiffon
1.
Put sunflower oil, milk and sugar in a basin; mix with a manual whisk to form a rice soup; mix low-gluten flour and matcha powder and sift in
2.
Mix with a whisk until there is no dry powder; knock the eggs into an anhydrous and oil-free basin; remove the egg yolk and put it into the batter in step 4; stir evenly and serve as an egg yolk paste
3.
Put the honey red beans and appropriate amount of corn starch into a bowl; mix evenly so that the corn starch is wrapped on the honey beans; sift off the excess powder and set aside
4.
After the egg whites are beaten with a whisk until coarsely soaked, add a few drops of lemon juice and a little salt; after continuing to beat until fine soaks, add 1/2 fine sugar; continue to beat until the egg whites become fine, then add the remaining sugar to continue stirring hit
5.
Until the egg white is beaten to wet foaming, the top of the egg white pulled out with a whisk is just a little bend; scoop out one third of the egg white paste and put it into the egg yolk paste; stir evenly with egg soot
6.
Pour all the mixed batter into the remaining protein batter; cut and mix evenly; pour the honey beans
7.
After cutting and mixing evenly, slowly pour the mixed batter into the mold from a certain height, and let it stack naturally; press the top of the chimney tube with your fingers, shake it on the table a few times, shake out big bubbles, and take a little batter with a spatula Spread on the wall of the chimney mold; put it in a preheated oven at 170℃, in the middle and lower layer, for 35 minutes; buckle immediately after the oven is out, and then release the mold after it is completely cooled. The best eggs for making chiffon cakes are foreign eggs, because they are large (above 60g) and have more protein
8.
The basin used to beat the egg whites must be clean and oil-free and moisture-free; the lemon juice dripped into the egg whites will help the egg whites to coagulate. If you don’t have it on hand, you can use white vinegar instead; mix honey beans with a little cornstarch before adding In the batter, the purpose is to make the honey red beans evenly distributed in the batter without sinking to the bottom; when the egg whites are being beaten, the oven can be preheated first, and the preheating temperature is 170 degrees. You can lower the baking temperature according to your preference and extend the baking at the same time. Time; when the egg white and egg yolk paste are mixed, use the cutting and mixing method to avoid excessive stirring and defoaming
