Matcha Coconut Hokkaido Chiffon

Overview

How to cook Matcha Coconut Hokkaido Chiffon at home

Tags

• baking
• little fresh
• coconut oil
• corn starch
• egg
• egg yolk
• low gluten flour
• matcha powder
• whipping cream
• whole milk
• fine sugar
• milk

Ingredients

Steps

1. 1 Put 3 eggs into separate bowls with egg yolks and egg whites. They must be clean and oil-free and water-free. Then add 20 grams of fine sugar to the 3 egg yolks and beat them evenly with a manual egg beater;

   

2. 2 Pour in coconut oil and beat evenly and set aside, no need to beat hard;

   

3. 3 Add milk and stir evenly;

   

4. 4 Sift in the low-gluten flour and matcha powder and mix well and set aside;

   

5. 5 Whip the chiffon cake with an electric mixer until it reaches fish-eye foam, then add 10 grams of fine sugar and continue beating;

   

6. 6 Continue to beat until the egg liquid drips and does not disappear immediately, add 10 grams of fine sugar for the second time, and then beat again;

   

7. 7 After whipping to wet foam, add 10 grams of fine sugar for the last time and beat directly to dry foam;

   

8. 8 For dry foaming, just lift the egg head gently to form small upright corners;

   

9. 9 Use a rubber spatula to take out a small portion of the egg whites and put it into the matcha batter and mix well;

   

10. 10 Pour all the mixed matcha paste into the egg whites;

    

11. 11 Gently stir evenly and bake in a preheated oven at 180 degrees for 15-18 minutes;

    

12. 12 Put the cake cup into the mold, pour in 70% of the cake liquid, and put it in the oven;

    

13. 13 It will shrink a lot after baking, it doesn’t matter, there is just enough space to fill with cream filling;

    

14. 14 Pour 135 grams of milk into a small saucepan, add 30 grams of fine sugar, stir constantly and bring to a boil;

    

15. 15 Pour the boiled milk into the egg yolk matcha paste and stir evenly;

    

16. 16 Sift the matcha milk liquid into a small saucepan;

    

17. 17 Heat the sifted matcha milk liquid over low heat until thickened, then cool and set aside. During heating, stir with a stirrer to prevent it from becoming mushy;

    

18. 18 Use an electric whisk to whip 120 ml of whipping cream until texture forms;

    

19. 19 Make matcha cream filling: add 15 ml of milk to two egg yolks and beat evenly, then sift in 8 grams of corn starch and 10 grams of matcha powder and stir evenly;

    

20. 20 Mix the two evenly;

    

21. 21 Put the matcha cream filling into a piping bag, insert it vertically into the middle of the cake and squeeze in the cream filling to make the cake full;