Preparation of ingredients:

3 eggs (1 with shell about 56g or so) Corn oil 30g Pure milk 30g ? Sugar 18g+35g ? Low gluten flour 45g Matcha powder 5g ? Lemon juice a few drops ~

Practice:

1. Prepare waterless and oil-free 2 pots Separate the egg whites and yolks ~ Egg whites must not be mixed into the yolk mixture ~ (eggs are refrigerated in advance, ha) after separation of the egg whites pots back to the refrigerator ~

2. 3 yolks add 30g of corn oil, 30g of pure milk, 18g of sugar, whisking well to fully emulsify to the same color ~ then Sift in the low-gluten flour and matcha tea powder ~ Zigzag mixing ~ must be Zigzag technique ~ to prevent the batter because of the wrong approach to the gluten ~ mixing evenly after the batter is fine and smooth state ~

3. Begin to whip the egg whites ~ egg whites drop 3 to 4 drops of lemon juice to remove the fishy ~ whipped out of fish-eye bubbles directly add 35g of sugar and continue to whip until the appearance of fine and smooth tip state (the picture has a state) ~ this whipped egg whites are very good, and the state of the egg whites is not a good idea! Pour into a 6-inch chiffon mold ~ gently shake 2 ~

5. Preheat oven to 150 degrees Celsius and bake for 40 minutes? The temperature is really critical because the oven is different, the oven may be adjusted to 150 degrees, but the actual temperature in the oven does not reach or exceed, so you have to adjust the temperature control according to the actual temperature of your own oven.

6. When the time comes to take out of the oven, you can put a towel on the table and gently shake 2 times on it, and then immediately invert and let it cool down ~ be sure to let it cool down completely before unmolding it.