This 6-inch chiffon uses 8g Isuzu matcha powder。 The tea has a strong aroma, and the bitterness of matcha neutralizes the sweetness of the cake, I can't stop eating the cake piece by piece.
I have added so much green tea powder, yet the cake still did not come out to be very green, it was a little yellow-green. If you want beautiful emerald green, you still need to use colorful powder, I’ve done it before with colorful powder. Not to mention the color, the taste is very different from matcha tea.
6-inch aluminum movable bottom mold
40g low flour
8g matcha powder
35g edible oil
40g water or milk
3 eggs (up to 60g with skin)
40g white sugar
3g cornstarch (optional)
few drops of lemon juice
Add matcha powder to the oil and stir to dissolve. Add milk and stir to emulsify evenly. Sift the low-flour flour and stir gently in a Z-shape to prevent the flour from becoming gluten. Beat in three egg yolks and stir to form a paste, It doesn't matter, as long as there is no dry powder, just add the egg yolk and stir. You can also add the egg yolk first and then sift it into the low-powder, as long as the powder does not form small lumps, and you are not afraid of lumps, just sieve the whole egg yolk paste).
Put 3 egg whites in a basin without oil and water, add a few drops of lemon juice and mix at low speed, the first time when large thick bubbles appear, add sugar, and continue to mix at medium speed, when fine bubbles appear, add sugar for the second time, mix at medium speed until the lines just appear, Add sugar for the third time, add all the sugar, stir at medium speed, then add starch, turn to low speed and beat until medium-dry foam, that is, turn off the egg beater, after the egg beater stops, it will stand upright. horn.
Add 1/3 of the egg white batter to the egg yolk batter and mix well, then pour it back into the egg white batter and mix up and down. In order to make the big air bubbles disappear during the falling process, pour the batter about 20 cm high from the mold. After pouring, lift and shake twice to remove air bubbles.
Preheat the oven to 300 F, bake for 45~55 minutes, turn to 320 F for another 10 minutes, and stick a toothpick to avoid sticking to the batter. Bake the inside at low temperature first, then raise the temperature to dry the surface. The specific temperature is adjusted according to the temper of your own oven. Take it out and let out the hot air twice. Immediately buckle it upside down on the grill. If the cake is higher than the mold, buckle it upside down. on a cup. After cooling down, manually demold. After the baked chiffon cake is cooled, the bottom and top of the cake will not sag or collapse. The tissue is soft and elastic, and it can rebound when pressed.