Matcha Chiffon (summary experience and share with novices like me, small notes)

Overview

Chiffon cake is the most basic type. The more basic the cake, the more you need to make it by analogy until you succeed. (This cake has tortured me for a long time) As a dessert lover, I fell in love with baking. I have always loved soft and fluffy cakes, so for the first time I gave up on simple and easy-to-operate cookies and started a long road of research on Qifeng Qi Feng. For experts and experienced users, maybe they are already comfortable with such a basic model, but for us novices, it is very difficult to face the problems of oven temperature adjustment and egg white beating and mixing. So, I decided to write a small note on my successful experience as a novice, and discuss and study it together. The following experiences are for reference only.

Tags

• baking
• cake
• baking powder
• cake flour
• corn oil
• egg
• matcha powder
• fine sugar
• milk

Ingredients

Steps

1. 1 Separate the egg yolks and add 30G of fine sugar

   

2. 2 I added fine sugar to the egg whites in two batches this time, and put half of 25G of sugar directly into the egg whites and stirred,

   

3. 3 Keep stirring at 2-3 speeds until it looks like the picture.

   

4. 4 Pour in the remaining half and continue mixing at 3-4 speeds. Stir until it resembles whipped egg whites.

   

5. 5 In this way, start stirring at the 2nd level. Adjust to level 1 until you see it becomes smooth and very delicate. Stop stirring for a while and use a whisk to stir up the egg whites. If the egg whites become vertical and upright, it's OK. (Dry protein) as shown in the picture. Refrigerate.

   

6. 6 Beat the egg yolks first with an electric mixer. Do not beat the egg yolks for too long. Generally, they will not be beaten. After mixing the sugar and egg yolks,

   

7. 7 Pour in 50G-70G of corn oil (these two can be adjusted according to personal taste after experimenting) and stir until there are no obvious oil stars.

   

8. 8 Stir until it looks OK.

   

9. 9 Pour in the milk and stir to combine. Don't over mix, just mix well.

   

10. 10 Mix matcha powder and baking powder and sift together. Pour into the egg yolk paste. I still like spatulas. I like to stir with a spatula. After pouring in the flour, I gently stir from the bottom up. until mixed. Mix well and then apply it as if touching a wall. It's purely personal preference, you can also use electric pumping or manual pumping. (Remember not to beat clockwise)

    

11. 11 Mixed batter

    

12. 12 Take out one-third of the refrigerated egg whites and add it to the egg yolk paste, mix and mix.

    

13. 13 Stir one third of the paste

    

14. 14 Then pour the mixed part into two-thirds of the egg whites, and continue to mix and mix. (At this time, we need to preheat the oven)

    

15. 15 Pour the mixed cake batter into the container.

    

16. 16 The oven is preheated. In the middle and lower layers 150. Upper and lower fire. 55 minutes. Bake it. (I still chose to put tin foil, because my oven cannot adjust the temperature in the upper and lower registers. Wait for the cake to rise very high. After coloring, immediately spread the tin foil. Be quick.) The last few minutes. Look at the status. Basically, the cake will be ready in 55-60 minutes. But every oven is different. (You can take a toothpick and insert it. If there is no residue on it, it means the cake is mature)