How to make honey soy milk chiffon cake

People say that if you want to capture a man's heart, you must first capture his stomach. Although this is a bit exaggerated, it is not without reason. After all, eating is a big deal. Smart women should learn more about how to make home-cooked dishes. They don't need to be too complicated, as long as they are delicious. The method of honey and soy milk residue chiffon cake is simple, which can satisfy women's little thoughts.

1. Put the egg yolks and egg whites into oil-free and water-free containers respectively, add 30 grams of honey, 60 grams of soy milk residue, and 40 grams of corn oil to the egg yolks!

2. Stir well!

3. Stir evenly!

4. Sift in the low flour!

5. Add white sugar to the egg whites in three batches and beat until dry foam with upright pointed corners!

6. Add the egg whites into the egg yolk paste twice, stir evenly, set aside two spoons, add 10 grams of matcha powder, mix well and put it into the piping bag, and pour the rest into an eight-inch mold!

7. Preheat the oven to 140 degrees for ten minutes. Squeeze the matcha cake batter onto the surface into dots to create a marble pattern!

8. Use a toothpick to randomly scratch marble patterns to remove bubbles, and bake in the oven at 140 degrees for 50 minutes!

9. Remove from the oven and place on a wire rack upside down to cool and remove from the mold!

10. Finished product picture!

It's nice to go to a restaurant outside occasionally to change your taste, but it's best not to go there too often. The method of making honey soy milk residue chiffon cake is simple, so it doesn't matter if you are not a good cook.