Because of making matcha Adazai, the honey beans that have been "lying" in the refrigerator for a long time have finally been unsealed, remember the last time the honey beans were not eaten in time, the results were broken, this time learned a lesson, lying on the bed, playing the idea of honey beans, how to eat them! I decided to make matcha bean chiffon cake, which is soft and not greasy, and the children love to eat it.
Many people think that the chiffon cake is not easy to make, in fact, do more skillfully, do it handily, failure is the mother of success! Friends who like chiffon cake can see the recipe with the Thai sheep mother.
Matcha honey bean chiffon cake
【Ingredients required】3 eggs, 30g corn oil, 35g milk, 45g low gluten flour, 2g matcha powder, 45g white sugar, a few drops of lemon juice, and a suitable amount of honey beans.
First, let's explain the ingredients:
(1) Corn oil can be replaced by other oils that do not have obvious odor, it is best not to use soybean oil or peanut oil, the smell of these 2 oils is relatively heavy, which will affect the taste of the cake.
(2) Milk can be replaced with water or juice.
(3) Low gluten flour can be replaced with medium gluten flour.
(4) Lemon juice can be replaced with white vinegar, mainly to remove fishiness and enhance the stability of protein.
(5) Wrap some flour on the surface of the honey beans to prevent the honey beans from sinking. However, I personally feel that the effect is not very obvious, and most of the honey beans are still sinking.
Procedure:
1, the egg white and egg yolk separated, the container containing the egg white must be oil-free and water-free, and can not be mixed with egg yolk. I usually use egg splitters.
2: Pour matcha powder into the corn oil and stir well. Matcha powder is insoluble in water, but it is soluble in grease, so mix them first.
3: Add milk and 15g of white sugar to the egg yolk and stir well with a manual whisk.
4: Pour the mixture of matcha and oil into the egg yolks and stir well.
5: Sift in low gluten flour and stir well with zigzags. Stir with a zigzag method to prevent the batter from becoming strong.
6, drop a few drops of lemon juice in the egg white, use an electric whisk to send the egg white, add 10g of white sugar when the egg white is in a fisheye bubble state, continue to beat, when the protein is thick foamy, add 10g of white sugar again, hit the egg white when the texture appears, add the remaining white sugar, continue to send.
7. When the protein has a small upright sharp angle, stop sending. At this time, the protein is like a cloud, piece by piece, you can also take chopsticks to test whether there is a good hair, put the chopsticks into the egg white, chopsticks upright is not upside down is to send it well.
8, put half of the honey beans in the egg yolk paste, and put 1/3 of the egg white at the same time, mix well with the mixing method, and the mixing method is mainly to prevent the egg white from defoaming.
9: After mixing, pour it back into the remaining egg whites, and at the same time put in the other half of the honey beans, still mix evenly by means of mixing.
10. Pour into the mold, drop the mold a few times to shock out the large bubbles inside.
11, put into the preheated oven, up and down the heat 140 degrees baking for 20 minutes, turn up and down the heat 150 degrees baking for 40 minutes, time and temperature for reference only, everyone according to their own oven temper to adjust.
12. After the cake is baked, drop the mold a few times to shake out the heat inside.
13. Inverted buckle placement.
14. Release the mold after complete cooling.
15, cut into pieces to eat, friends who like to eat cream, you can eat with cream.
My family makes this cake every three to five minutes, it is soft and not choking, and the family likes it. I myself think that making chiffon cake is still relatively convenient, and the operation time is very short, nothing more than baking time is longer. I often make this cake in my free time, and when breakfast or snacks are good and particularly fluffy. Friends who like chiffon cake can try to do it, and if you don't understand something in the process of doing it, you can leave a message or private message.
I am a second-child mother who loves to study food, likes to make desserts and snacks, and shares delicious food with you from time to time every day, if you like today's article, you can help like or share, pay attention to the Thai sheep mother to unlock more new food skills!