Matcha chiffon cake
| Low gluten flour 36 grams | Matcha powder 6 grams |
| Eggs 3 | Water 52 grams |
| Corn oil 24 grams | sugar 40g |
| Salt Yidiudi | Lemon juice Appropriate amount |
Step 1
Separate the egg yolks and egg whites, put the egg whites into a clean basin without oil and water, and freeze in the refrigerator until there is ice on the edges.
Step 2
Add vegetable oil and matcha powder to the pot and mix well
Step 3
Add warm water and stir evenly; add sifted low-gluten flour and stir evenly; add egg yolk and stir evenly. ️
Step 4
Add fine sugar to the egg whites and beat until dry peaks form. Lift the whisk and the meringue forms small peaks.
Step 5
Take 1/3 of the meringue and egg yolk paste and mix quickly and evenly, then pour into the remaining meringue and mix evenly quickly.
Step 6
Pour the mixed cake batter into the mold, put it in the oven and adjust the upper and lower heat to 150 degrees for 45 minutes. Take out the baked cake, shake it a few times, then invert it and let it cool.
Step 7
beautiful Matcha chiffon cake cooking tipsDaily thoughts:
1️⃣The eggs in the recipe are large eggs with shells of about 60 grams.
2️⃣The meringue should be whipped until it is in place, be careful not to over-whip it, and lift the whisk to form a small sharp angle.
3️⃣You can put the egg whites in the refrigerator in advance until there is a circle of ice on the egg whites before whipping them, so that the whipped meringue will be more stable and delicate.
4⃣When beating egg whites, beat at medium speed. The whipped meringue will be more delicate and stable.
5️⃣When mixing the meringue and egg yolk paste, stir quickly. Be sure not to stir in circles, as this will defoaming.
6️⃣The temperature and time are for reference only, please adjust according to your own oven temperament.
7️⃣It is normal for the surface of the chiffon cake to crack. As long as it does not collapse or dent, it is a success. If you want to make a chiffon without cracking, you can bake it at a low temperature and fill the cake batter into the mold until it is 70% full.
8️⃣Today I used Qingxi Isuzu matcha powder. The color is very authentic. The cake made has a beautiful color, rich matcha flavor and fresh taste.
9️⃣Because flour has different water absorption, the amount of water in the formula can be adjusted appropriately according to the state of the batter.
