Matcha Chiffon

Overview

I don’t know since when, I fell in love with the fragrance of matcha.

Tags

• baking
• children
• birthday
• cake flour
• corn oil
• cranberry
• egg white
• egg yolk
• matcha powder
• rum
• white sugar
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 Ingredients for egg yolk paste: 65 grams of cake flour, 20 grams of sugar, 30 grams of oil, 35 grams of milk, 3 egg yolks, a little salt, 6 grams of matcha

   

2. 2 egg whites, 40 grams of sugar

   

3. 3 Chop the cranberries and soak them in rum

   

4. 4 Beat the egg yolks and sugar until the sugar melts

   

5. 5 Add corn oil in portions, beating evenly after each addition

   

6. 6 Pour in the milk and mix well

   

7. 7 Add salt and stir until the salt melts

   

8. 8 Sift in the powder

   

9. 9 Mix well and temporarily refrigerate

   

10. 10 Use a whisk to lightly beat the egg whites, then add sugar, lemon juice, and whisk until the ends of the egg whites stand straight

    

11. 11 Mix the meringue and batter and stir evenly. Stir the cranberries evenly

    

12. 12 Pour the cake batter into the baking pan and shake out larger bubbles

    

13. 13 Preheat the oven to 170° and bake for 40-45 minutes, then remove and let cool to unmold

    

14. 14 Finished product pictures

    

15. 15 It's very flexible and hasn't shrunk even after leaving it for an afternoon

    

16. 16 I love matcha, let’s go with matcha chiffon