How to make Matcha Hokkaido Chiffon

Have you lost many abilities after being accustomed to a dependent life? At least for most people, they have now lost the ability to cook. If you want to be omnipotent, you definitely don’t want to be like this. So, now please follow me to learn how to make Matcha Hokkaido Chiffon.

1. Beat the egg yolks with sugar

2. Add oil and milk and mix well

3. Sift in the flour and mix well

5. First take 1/3 of the egg white and mix it with the egg yolk paste

6. Mix all together

7. Put the batter into the piping bag

8. Squeeze into a paper cup until 80% full

9. Preheat the oven, upper and lower fire, middle and lower layers, 170 degrees for 20 minutes

10. Mix all the ingredients for the red bean cream filling and beat.

11. Put it into the piping bag

12. Squeeze the red bean cream filling into the cooled chiffon cup

13. Sieve moisture-proof powdered sugar

Matcha Hokkaido Chiffon may seem complicated, but if you actually try it, you’ll find it’s not difficult at all. The key is that you must master the specific steps and methods before you do it.