How to make a six-inch matcha flavored chiffon cake? Compared with ordinary cakes, chiffon cake requires flavorless vegetable oil. The raw materials for making the six-inch matcha-flavored chiffon cake are the recipes mentioned in the article. The recipe for the eight-inch chiffon cake is twice the amount of ingredients for the six-inch chiffon cake. The amount of ingredients for the seven-inch chiffon cake is the amount of ingredients for the six-inch chiffon cake divided by 2. , multiplied by 3.
Ingredients:
2 egg yolks, 13g fine sugar, 20g water, salad oil (vegetable oil or corn oil is acceptable), low-gluten flour 33g, 1 tsp matcha powder, 2 egg whites, 33g fine sugar.
How to make six-inch matcha-flavored chiffon cake:
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It is best to keep eggs in the refrigerator for a period of time. Separate the egg whites and egg yolks (the egg whites cannot be mixed with egg yolks). Place the egg whites in the refrigerator to continue chilling. Sift low-gluten flour and matcha powder and mix evenly.
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Make egg yolk paste: add sugar to egg yolks, stir clockwise to combine. Add water again and stir clockwise until evenly (stir for about 30 seconds). Add the oil again, and continue stirring clockwise until it is in a fine state, that is, emulsified (the water and oil are completely blended, the surface is white, stir gently, and the egg yolk liquid underneath is still darker in color). The emulsified egg yolk paste can make the cake more delicate and soft.
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Add the sieved low-gluten flour matcha powder to the egg yolk paste again, and stir gently clockwise until the flour and egg yolk paste are completely combined. Then, start preheating the oven to 180°C.
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To make meringue: Add white sugar to the egg whites in three batches. Stir the egg whites clockwise at high speed. When a large number of fish-eye bubbles appear, add one-third of the white sugar for the first time.
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Stir the egg whites clockwise at medium speed. When the egg whites turn white and sharp corners appear, add the second third of the sugar.
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Continue to beat the egg whites at medium speed until the egg whites become fine and silky, and the sharp corners can be lifted. Add the third third of the sugar.
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Whisk at low speed until there is obvious resistance and complete peaks can be drawn, turn off the egg beater. Wet hair: Use a whisk to lift the egg whites into a large curve, with the lower angle less than 90 degrees. Eighty-nine distribution: It has a small curved angle and a low hanging angle of more than 90 degrees. Dry hair: straight and straight, not bent. Beat the egg whites until 7, 8, and 9 and distribute. The cake will be elastic and fluffy. The chiffon cake distributed at 10 is dry.
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Merge the meringue and egg yolk paste: First pour 1/3 of the meringue into the egg yolk paste, stir up and down to mix evenly. Then pour the mixed cake batter into the remaining egg white bowl, and mix evenly. Stir: Stir from the bottom up like stir-fry without making circles, it will take about 30 seconds.
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Baking: Pour the cake batter into the baking mold from a height of 15cm, smooth the top, shake gently to release air bubbles, put it in the oven, and bake at 150°C for 50 minutes.
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Out of the oven: Take out the cake, with the bottom facing down, drop it freely from a height of 40cm (the heat will be discharged, the cake will not dent or shrink), and flip it upside down immediately. After it has cooled completely, place the cake mold on the four cups and press down gently to release it easily.
Isn’t it very simple? The above is the recipe for six-inch matcha-flavored chiffon cake. You must strictly follow the six-inch chiffon cake’s non-cracking ingredient recipe.
6 inch cake
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