Ingredients: 5 eggs, 80g low-gluten flour, 50g milk, 40g corn oil, white sugar 15g (egg yolk), 45g white sugar (protein), baking powder 1g, salt 1g, and 20g matcha powder.
Exercise:
1/25 Prepare all materials;
2/25 separating egg yolk and egg white in two oil-free and waterless containers;
Add milk to 3/25 yolk and stir well;
4/25 Add corn oil and mix well;
5/25 Add sugar and stir evenly;
6/25 Sift the low-gluten flour and matcha powder into the yolk paste respectively;
7/25 stir quickly and evenly, without drawing a circle to avoid reinforcement, stir with a scraper;
8/25 Mix the matcha yolk paste evenly for later use;
Add baking powder and salt to 9/25 protein;
10/25 Beat the egg whites with an egg beater until they foam, and then add one third of the white sugar;
1 1/25 continue to beat the egg whites until fluffy and textured, and then add sugar;
12/25 finally, the protein swells and thickens, and the remaining white sugar is added;
13/25 The egg whites stirred by the eggbeater are triangular with clear lines. Whether the cake is soft or not depends on the egg white, not too much, just right;
14/25 At this time, the oven is preheated 130 degrees 10 minute.
Add one third of the egg whites with a spatula and stir quickly and evenly. Don't circle it to avoid defoaming.
15/25 stir well, then add one third and stir well;
16/25 Add the last protein;
17/25 Stir the cake paste;
18/25 put a towel on the bottom, shake it a few times to shake out the bubbles inside, or draw Z with a toothpick to eliminate the bubbles inside;
Put 19/25 into the bottom of the oven and bake at 130 for 60 minutes;
The 20/25 20-minute cake has been slowly introduced;
2 1/25 time is out;
On 22/25, I immediately reversed the buckle, and I used three bowl mats;
23/25 is easy to demould after cooling, and it is very, very soft.