How to make 8-inch Matcha Chiffon Cake

The eight-inch matcha chiffon cake is a dish that many housewives can make. There are many ways to prepare this dish, and different cooking methods will produce different flavors. Moreover, this dish is suitable for a variety of occasions. You can also make this dish when you entertain guests at home to show off your unique cooking skills.

1. Prepare the materials

2. Add 30 grams of milk, fine sugar and corn oil to the egg yolk and mix gently. Sift the flour and matcha powder into the egg yolk.

3. Stir up and down quickly like cooking. Do not make circles, otherwise the flour will become glutenous.

4. Add 30 grams of sugar and a few drops of vinegar to the egg whites and beat at low speed. When it becomes wet, add the remaining sugar and beat at high speed. Beat until it becomes dry and the whisk has pointed ends when lifted.

5. Pour the beaten egg white into the egg yolk paste twice and stir quickly up and down. While stirring, turn the stainless steel basin with your other hand. (Stir-fry style)

6. Pour the batter into the mold and shake it gently a few times.

7. Put it in the preheated oven at 165 degrees for 60 minutes (I use the hand bath method to bake. Put some warm water on the baking tray and put it on the baking net. Then put the batter on the baking net. Don't use too much warm water. It's best to have no water halfway through the baking time.

8. When the time is up, take out the grill, shake it twice and turn it upside down to dissipate heat.

9. Remove from the mold after cooling

10. Cut open the inside

Have you learned how to make this simple dish, the eight-inch Matcha Chiffon Cake? Do you feel a sense of accomplishment when you cook successfully? This is taste bud bliss.