Sakura Matcha Chiffon

Sakura Matcha Chiffon

by s sister-su

4.7 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

A small cake with the fragrance of matcha tea and the fragrance of cherry blossoms, because spring and romance live in my heart, even on such a cloudy day, a sense of happiness will rise in my heart.

Ingredients

Sakura Matcha Chiffon

1. Soak the salted cherry blossoms in cold boiled water for 10 minutes (change the water twice in the middle), and then use a paper towel to absorb the water.

Sakura Matcha Chiffon recipe

2. Mix the low-gluten flour and matcha powder through a sieve, if necessary, sieve twice.

Sakura Matcha Chiffon recipe

3. Separate egg whites and egg yolks, and the egg white basin must be oil and water free.

Sakura Matcha Chiffon recipe

4. Take a clean basin, add water, milk powder, sugar (10g), and vegetable oil in sequence, and quickly beat it with a manual whisk until it becomes viscous and emulsified.

Sakura Matcha Chiffon recipe

5. Pour in the mixed flour, cut and mix and mix well.

Sakura Matcha Chiffon recipe

6. Add the egg yolk in 2 times, each time after mixing well, add the next egg yolk.

Sakura Matcha Chiffon recipe

7. This is the finished egg yolk paste state.

Sakura Matcha Chiffon recipe

8. Whisk the egg whites, add the egg whites in sugar (30 g) three times, and beat until moist (lift the whisk to show a small bend).

Sakura Matcha Chiffon recipe

9. Take 1/3 of the meringue and put it into the egg yolk batter, and mix it evenly in a J-shape technique.

Sakura Matcha Chiffon recipe

10. Pour all the egg yolk paste back into the egg white bowl and continue to mix in a J-shape.

Sakura Matcha Chiffon recipe

11. Lay the cherry blossoms into the bottom of the mold first.

Sakura Matcha Chiffon recipe

12. Then pour the batter into the mold, shake it a few times, and use a toothpick to draw circles on the surface to eliminate air bubbles. Preheat the oven at 140 degrees 10 minutes in advance.

Sakura Matcha Chiffon recipe

13. After preheating, put the cake in the lower layer of the oven and bake for about 30 minutes.

Sakura Matcha Chiffon recipe

14. Deductions when they are released.

Sakura Matcha Chiffon recipe

15. After the cake is cold, it is demoulded with the help of a stripper.

Sakura Matcha Chiffon recipe

Tips:

1. The salted cherry blossoms must be soaked in cold boiled water, the boiling water will make the color of the flower bloom.
2. The green tea I put is not too dark in color. If you like dark green, you can put darker matcha powder such as Isuzu. The matcha will be a bit bitter, so it is not recommended to reduce sugar. The taste of my amount of sugar is not Very sweet.
3. The amount of the square is suitable for two 4-inch hollow molds.

This recipe uses a Midea smart electric oven, the model is T7-L382B second generation, the capacity is 38L, the power is 1800W, please adjust the heating time appropriately according to the power and temperature difference of your own oven.

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