In the blink of an eye, I have been staying at home for nearly twenty days, and I have been frozen twice to buy vegetables, and I have come back in a warm and melting home, or stay at home comfortable! Sunny afternoons always like to read books or chase a drama, of course, there is no foil for desserts. I haven't done much baked food lately, and I miss it a lot! Taking advantage of the time to make a matcha flavored chiffon cake, which was added with an appropriate amount of matcha powder, the taste was fresh, soft and delicate, and there was a fight with the clouds in the sky. The practice of matcha chiffon is basically similar to the original chiffon, but there are also a few points that need to be paid attention to, otherwise there will be problems such as waist collapse and cracking, and the quality of the matcha powder selected should be high, otherwise the baked cake will not only have a low appearance and a very poor taste!
Matcha powder is a powder made of green tea, with high nutritional value, emerald green color, fresh taste, a moderate amount of edible matcha powder can effectively enhance appetite, and can absorb a wealth of various vitamin components. Matcha powder has been widely used in baking desserts, which is also a blessing for matcha controllers! From cakes to biscuits, as long as there is matcha powder, it immediately adds a lot of color to the food, and the fragrance of matcha blends with the softness of the cake, which is simply addictive. If you also like matcha-flavored desserts, try this chiffon cake, it's really much better than other flavors!
【Matcha Chiffon Cake】
Ingredients required: 4 eggs Matcha powder 5 g Low gluten flour 70 g Caster sugar 50 g Corn oil 45 g Milk 70 g Lemon juice 3-4 drops 7 inch hollow cake mold 1 pcs
Preparation steps:
1. Add milk, corn oil to a clean container and sift in matcha powder.
2. Stir well with a manual whisk until the matcha powder is not granular and completely fused with the liquid.
3. Take another container to separate the egg whites from the egg yolks, put the egg yolks into the matcha milk liquid and stir well.
4. Sift in low gluten flour and mix well in a Z-shape shape with an egg beater.
5. Add lemon juice to the egg white, add fine granulated sugar twice, and beat at high speed with an electric whisk until the egg white is sharp and stiff foaming.
6. Take 1/3 of the meringue and put it in the matcha batter, stir up and down with a spatula, taking care not to stir in circles.
7. Pour the mixed batter back into the remaining meringue and mix well with the same technique.
8. Then pour into the 7-inch chiffon cake mold and shake it a few times to shake out the bubbles.
9. Preheat the oven at 150 degrees in advance and bake the mold in the lower layer for about 45 minutes.
10. After the cake is baked, take it out, invert the buckle and dry until it is not hot, then remove the mold.
11. The delicate and soft matcha chiffon cake is ready, do you like it?
Tips:
The egg whites should be beaten until they are hard and foamed, paying attention to the method of mixing. Matcha powder must be mixed well without granules, otherwise the cake will not be delicate!
What flavor of cake do you like? If my sharing is helpful to you, please like, collect and forward, if there are any questions and suggestions, you can leave me a message below the article, and everyone discusses and learns from each other! Pay attention to Xin Momo's small food light, I will share a variety of high-quality food here every day, welcome to visit!