Matcha Chiffon Cake

Ingredients

4 eggs
75g sugar
85g milk
Salad Oil 40g
Low gluten flour 83g
Tea powder 7g
5 drops of lemon juice

Step

1. Add milk to warm, add tea powder, mix with tea
2. Add corn oil
3. Sieve into low powder, mix in “Z” shape until no dry powder
4. Spoon into egg yolk
5. Green and smooth egg yolk paste
6. Beat the protein until it is thick, add lemon juice, add sugar to the protein in 3 portions, and beat until it is dry.
7. Mix the egg yolk paste with the beaten egg whites, turn it up and down until smooth, and pour it into a 6-inch mold with a few shakes.
8. Preheat the oven at 120 degrees and heat the middle layer for 25 minutes, then turn to 170 degrees and 20 minutes.
9. After a few shakes out of the oven, the buckle will be reversed immediately, and the mold will be released manually after cooling down.