Matcha Two-color Chiffon

Name: Matcha Two-color Chiffon
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 78g Low-gluten flour; 7g Matcha powder; 1g Refined salt; 8 drops Lemon juice; 35g grape seed oil; 5 egg; 80g Sugar; 70g milk

by Every day--ha

4.7 (1)

Favorite

Difficulty

Hard

Time

1h 30m

Serving

2

Matcha two-color chiffon is my daughter and I’s favorite cake. If you are making hollow molds or small cupcakes, this cake is your first choice. The matcha I used this time was found after searching for a long time in Hong Kong-"Yunlong Matcha". Regardless of the color or taste, it is really superb. There is absolutely no bitter taste like domestic matcha and Taiwanese matcha. , Full of tea fragrance, and green in color, really worthy of the price.

Ingredients

Matcha Two-color Chiffon

1. Prepare all raw materials: low-gluten flour, eggs, milk, sugar, matcha powder, refined salt, lemon juice

2. Sift low-gluten flour and matcha powder for later use

3. Separate the egg yolks and egg whites in two clean, water-free and oil-free basins. Place the egg whites in the refrigerator for 10 minutes; add sugar, grape seed oil, and milk to the egg yolks and stir to form an emulsified state; divide into two equal parts, and add one part to the sieve Low-gluten flour and refined salt, add a portion of sifted low-gluten flour and matcha powder, stir into a fluid, non-particle powder, cover with a damp cloth and set aside

4. Frozen the egg whites with small ice slags around, take out a few drops of lemon juice, add 60 grams of sugar in three times, beat until it is medium dry and straight with small hooks.

5. Half of the meringue and pure egg yolk are cut and mixed evenly; the other half is cut and mixed with matcha powder and egg yolk evenly

6. Pour the matcha batter into the pure color batter and use a spatula to gently draw twice.

7. Pour the batter slowly into the empty mold

8. Gently shake off the small bubbles and put it into the preheated oven, bake at 150 degrees for 45 minutes, take it out and place it on the bottle

9. Demould after drying overnight

10. I used a 15 cm hollow mold to see the delicate and smooth appearance of the cake, but because I stirred it twice, it was fine this time, and the two colors became almost pure colors.