Matcha Red Bean Chiffon Cake
1.
Prepare in advance to weigh the required amount of materials and clean molds.
2.
First mix the salad oil and pure milk evenly, then sift in the cake powder and matcha powder...
3.
Sift in the cake powder and matcha powder and mix it with the pure milk salad oil mixture until there are no powdery particles! The egg white and yolk of the egg are separated, and the container for the egg white must be clean, water-free and oil-free. Divide the egg yolks into the low-flour mixture and mix well.
4.
Mix the egg yolk until there are no powdery particles, then add the red beans, mix well, set aside and set aside. (At this time, you also need to turn on the oven to preheat. I preheated it at 180 degrees.)
5.
Now it’s time to deal with the egg white part. Add half of the white sugar to the egg white first. Let it pass for about 2 minutes, and continue to add the remaining white sugar to continue passing it.
6.
Continue to add the remaining white sugar and continue to beat. The egg whites have a straight and curved hook when they are lifted, and the undercuts will not fall off. The state shown in Figure 3 is just fine.
7.
Add the beaten egg whites to the egg yolk in 2 times and mix well. Remember to stir or cut and mix, don't use stirring, otherwise it will defoam badly. Also, every time you add egg whites to the egg yolk paste, you must mix them evenly and there are no egg white particles before you add egg whites...
8.
Mix all the egg whites and matcha egg yolk liquid evenly without particles, then put it into the mold and bake! This amount of ingredients is normal for the cake liquid to be 7-8 minutes full of the mold. Install the mold, shake it a few times, and put it in the pre-booked oven! Adjust the temperature to 150 degrees and bake for 40 minutes. After 40 minutes, turn to 170 degrees and bake for another 20 minutes. (It should be noted that each oven has a temperature difference, so be sure to know whether the temperature of your oven is too high or low, and adjust it appropriately.)
9.
After roasting, the matcha red beans and chiffon are taken out and lightly shaken for a few times, and they are inverted and let cool. Take care to prevent scalding...
10.
After cooling, the matcha red bean chiffon cake can be demoulded, and the demoulding is perfect. A beautiful cake is properly prepared, and the sense of accomplishment is greatly increased. 😁😋
11.
Pour some homemade yogurt and eat it together, or eat it directly. For breakfast or afternoon tea, you can eat whatever you like, whatever you want...
12.
😋
13.
Drenched in yogurt, there are many red bean diced in it, the taste is rich and delicious...
14.
Of course, you can also pack it and give it away, it’s not bad, full of heart! …
15.
I myself often make one for breakfast! …
Tips:
The above are my personal recipes and methods, which may be different or different from many professional master-level methods, but everyone has a more convenient method for everyone. Just find a way that you feel comfortable and handy to be successful! …For example, some people also need to add white sugar in the egg yolk liquid, but I am personally lazy, so I chose to directly add it all in the egg white and pass it away...Anyway, it’s a good way to succeed, isn’t it? 😁 This is the recipe and method that I have been doing since I entered the baking door and have not failed so far. I personally think it is quite good, share it...☺️☺️
The color of matcha made this time is not so good-looking, it is dark, maybe it is different from the brand, it is better to buy the expensive brand of matcha to make the color effect is more beautiful, you can figure it out by yourself! I wish you a successful chiffon too! …Hehe~
