<h1>Strawberry cream matcha cake</h1>
Categories: Baking, Cakes, Desserts
Author: Milk Maiden
Created: 2016-02-10 19:21:26
Description: Make a red strawberry cake in the new year, the first time to rub cream, the technology is not good, don't abandon me. Qi feng body is very Q run, Fang Zi from Satoko Aoi teacher (slightly modified) I added 10 grams of matcha powder, matcha flavor is very strong ~ mold please choose 17cm chimney mold.
<h2>Fees:</h2>
Low flour 70 g
Corn oil 50 g
Eggs four
Sugar 55 g
Milk 80 g
Matcha powder 10 g
<h2>steps:</h2>
0. Separate the egg whites and egg yolks, pour corn oil into the egg yolks and stir well, then add milk and stir well.
1. Sift in low flour and matcha powder and stir with egg strokes in a figure 8 pattern until the batter is smooth and particle-free.
2. Beat the egg whites with an electric whisk until they are coarsely soaked and add one-third of the sugar, continue to beat until the egg whites are slightly delicate, then add half the sugar, beat for a while before pouring in the last remaining sugar.
3. The status of the final egg white is as shown in the figure, and a small sharp angle will appear when the egg head is lifted.
4. Add one-third of the beaten egg white to the egg yolk paste, stir well with egg pumping, at this time do not have to worry about defoaming problems.
5. Then mix the remaining egg white and egg yolk paste with a spatula twice.
6. After preheating the oven at 175 degrees for 35 minutes, after baking, shake the mold to release the heat, immediately invert the buckle and cool and then remove the film. If you want to release the mold perfectly, you can reverse the button overnight~
Tips:
Some reasons for chiffon failure: 1. Cake retraction: Over-stirring of the batter. The secret to making a batter in good condition: short mixing time and fewer stirring times. 2. The cake body contains large bubbles: the meringue does not blend perfectly with the egg yolk paste, and there are hard pieces of meringue. From "Chiffon Cake Made by Yourself"