On the basis of the original chiffon, two flavors of cocoa powder and matcha powder were added to form a three-color chiffon, making its taste more abundant and the value of the qifeng also high
By Wu Ai Baking_ 【Official Certified Master of Bean Fruit Cuisine】
Salad oil 50 g
Milk 50 g
Caster sugar 31 g
Caster sugar 62 g
Low powder 75 g
4 eggs
Corn flour 20 g
Cocoa powder 5 g
Matcha powder 5 g
Lemon juice a few drops
1: Mix salad oil, milk with 31g caster sugar and stir until the sugar melts
2: Add the sieved low powder and millet flour and continue to stir until smooth and particle-free
3: Separate the egg yolk from the egg yolk, add the egg yolk to step 2 and stir well into the egg yolk batter
4: Divide the mixed egg yolk batter into 3 equal parts, sift in cocoa powder and mix well
5: Add matcha powder and stir into 3 colors of batter
6: Put the egg white into a clean oil-free and water-free container, add 62 grams of caster sugar three times and beat until dry foaming
7. Divide the beaten egg whites into three equal parts, and mix all three parts of the batter evenly according to the mixing method of Qi Feng
8, this is the image of mixing well
9. Pour the mixed cake batter into an 8-inch hollow cake mold in layers
10. Put in the penultimate layer of the oven that has been preheated in advance and bake for 50 minutes (made using the Changdi electric oven CRTF32K, because the temperature of each oven is somewhat different, the temperature is for reference only)
11, after the oven shock twice, and then upside down on the baking net, can also be upside down on the high bottle
12, cut the inside of the tissue is very delicate, fluffy
13. Appreciation of finished products
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