Small Fresh Matcha Chiffon

Name: Small Fresh Matcha Chiffon
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 pcs egg; 65 looks Caster sugar; 30ml oil; 30ml water; 4g Matcha powder; 46g Low powder; 300ml Light cream

by Nutritionist Yiye Gourmet

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

There are many friends in the circle of friends who are drying the snow, but in Guangzhou we have short sleeves and vests, and we have to turn on the air conditioner at night. I heard that the winter will start again tomorrow. Is the winter successful this time?
In short, today, when the cake was taken out to take a photo, it was hot melted. The firm cream was half short. With the hand-remaining star people, it can only be so. The leaves are Chaoshan people. Every day, except for tea, they basically don’t drink boiled water. It was before going to bed, so I have a deep love for matcha. Matcha contains many nutrients and trace elements necessary for the human body. The most familiar one is tea polyphenols, as well as caffeine, chlorophyll, protein, aromatic substances, multiple vitamins, calcium, iron, zinc, magnesium, sodium, zinc, and selenium. Matcha, fluorine and other green tea are not crushed green tea in the general sense. Matcha has strict requirements on raw materials. Usually domestic matcha is actually green powder, which is darker and yellowish in color, while Japanese matcha is greener in color, more mellow in taste, and more expensive. As for the choice of matcha, it depends on personal preference

Ingredients

Small Fresh Matcha Chiffon

1. Egg yolks and 25 g sugar, low speed whipping

2. Add oil and water and stir well

3. Mix matcha powder and low powder, sift into the egg yolk

4. Stir well

5. Protein powder three times with sugar and whipped dry foaming

6. Take one-third of the meringue and egg yolk paste, cut and mix evenly

7. Pour back into the meringue and mix well

8. Pour into the mold

9. Put it in the preheated oven at 170 degrees for 30 minutes

10. After baking, it is inverted and let cool, then demoulded, and cut into three pieces

11. Whipped cream and matcha powder, whipped 6 or 7 to distribute, just have the lines

12. Take a piece of cake and spread the cream

13. After spreading the noodles, add another 100ML to the remaining matcha cream. After whipping, put it in a piping bag for decoration. The noodles were wiped flat and rubbed when they were moved into the plate, so the finished noodles were pitted, ~~~~(>_