This autumn is the hottest is the yuzu matcha this taste CP, just like red beans and matcha like haha, before we made a grapefruit matcha Basque is very delicious, of course, take care of many people afraid of high calories, just want to do some low calorie and soft and palatable chiffon, so did today's yuzu matcha chiffon, chiffon inside added honey yuzu tea and yuzu juice and yuzu dander, so the grapefruit flavor is particularly strong, with matcha cream, sweet and sour, feel also noise-free lungs, the most suitable for autumn but ~ Mid-Autumn Holiday, Everyone remembers to do it at home once
Matcha grapefruit chiff
Materials
Yuzu chiffon
3 egg yolks
4 egg whites
Honey grapefruit tea 30g
Schucoman corn salad oil 50ml
Water 45ml
Grapefruit juice 4g
Grapefruit peel 0.5g
Schukermann low gluten flour 80g
Schukermann bakes fine granulated sugar 60g
Wipe the face
Light cream 150g
Cream cheese 50g
Shukoman caster sugar 25g
Matcha powder 3g
How to do it
(1) Separate the egg whites from the yolks, put the yolks into an oil-free and waterless bowl, add salad oil, water, grapefruit juice, and grapefruit peel in turn and stir until the emulsified viscous form.
(2) Sift in low flour and mix with a manual whisk to a smooth and soft egg yolk paste without dry powder, thicker than the egg yolk paste of ordinary chiffon cake.
(3) Put the egg white into the oil-free and waterless egg bowl, beat the electric whisk to the large foam, add one-half white sugar, continue to beat until the meringos cream is thick and add the remaining white sugar to continue stirring, until the whisk pulls out the dry foam that can have sharp corners.
(4) Add 1/3 of the meringue to the egg yolk paste, cut and mix well with a spatula, then pour back into the remaining meringue basin and mix well.
(5) Pour the mixed cake paste into a hollow chiffon mold, gently shake the countertop to remove large bubbles before entering the oven, put it into the middle layer of the preheated oven at 180 degrees, and bake at 180 degrees above and below for about 30 minutes. The temperature and time are determined according to the temper of the oven.
(6) After the oven is released, shake it lightly a few times, and then cool it upside down. Release the mold after thorough discharge and set aside.
(7) Make matcha cream: Add caster sugar and matcha powder to the light cream, beat until 7 distributions, then add cream cheese and stir well.
(8) Spread matcha cream on the surface of the yuzu chiffon, feel free to create an irregular beauty, you know. Then sprinkle some small decorations such as grapefruit chips or small biscuits on the surface, and everyone plays according to their own personal preferences. There is no matcha at home, and you can also use plain cream directly, but matcha cheese cream and yuzu chiffon are still very compatible
The rich yuzu flavor chiffon is slightly sweeter to eat, and the slightly bitter matcha cream with sweetness is just right, so delicious, this is the taste of autumn!
tips
★ If you do not use matcha cream, the sugar of yuzu chiffon can be appropriately reduced, and it is slightly sweet for people who do not like sweetness, because honey grapefruit tea also has sugar, but with matcha tea, it can not be reduced, and everyone comes according to their preferences.
★ The yuzu chiffon itself is delicious, and it's soft and moist, and it's great!
★ Stick honey grapefruit tea is bought in Korea, anyway, very common, can be bought everywhere, grapefruit peel if a small petal is enough, the juice is also easy to get.
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