Matcha Yogurt Chiffon Cake
1.
Low flour, cornstarch, matcha powder mix
2.
Separate the egg white and the yolk, add 40 grams of yogurt, vegetable oil, and sugar to the egg yolk
3.
The mixed powder is sieved, sift into the mixed liquid, and mix well in a zigzag shape
4.
There should be no drop of water in the egg white basin, add 1 g of salt, a few drops of vinegar, 20 g of sugar, sit in 30-40 degrees warm water, beat with an electric whisk until coarse foam, then add 20 grams of sugar, and beat until neutral foam
5.
Add 20 grams for the third time, and send it to the point where it is stiff foaming and can’t be buckled off.
6.
Take one third of the egg white and add it to the egg yolk paste, cut and mix evenly with a spatula, do not draw circles, the instant noodles will disappear
7.
Add half of the remaining egg whites and mix well
8.
Pour all the egg yolk paste into the remaining egg whites and mix well
9.
Pour it into the mold and drop it a few times to shake out bubbles
10.
Add less than 1 cm of hot water to the baking pan, and the mold sits in the water
11.
Put it into the oven about the lower part of the middle, 160-165 degrees, up and down, 60 minutes
12.
Come out, smash the mold twice
13.
Buckle upside down on the grill to cool
14.
Demold
Tips:
Yogurt can be replaced with water or milk. The total amount of liquid is 11 grams. The ratio can be adjusted by yourself, but the oil is best not to exceed 50 grams. Less oil is healthy. Matcha powder can be replaced with the same amount of low powder to make original cakes, or it can be replaced with 20 grams of cocoa powder. When the egg whites were being beaten, I felt resistance to the whisk, so I stopped and took it out and left two pits, which means it's almost beaten. I did it at night, the photos are dark, let's take a look~
