Matcha Iced Cheese Chiffon Cake

One 6-inch chiffon mold

Matcha Chiffon

Matcha Powder 4g｜Corn Oil 30g｜Hot Milk 43g｜Top Bake Cake Powder 33g｜3 Eggs｜Sugar 35g｜Lemon Juice A few Drops

Cheese Sauce

Cheese 90g｜Sugar 20g｜Light Cream 40g

Decoration

Mixed Milk Powder, suitable quantity

1.

Decoration

Milk powder and matcha powder mix moderate amount

Steps

1, matcha powder and corn oil mix well, milk heated to 70 degrees Celsius to add stirring until emulsified

2, sieve the cake flour mix, and then add the yolks and mix well

3, egg whites + sugar + lemon juice whipped to small sharp corners

4, 1/ 3 egg whites mixed with egg yolks batter, then 1/ 3 egg whites mixed with egg yolks batter. 3 egg white mixture of egg yolk paste, and then pour into the remaining egg white continue to mix well and then pour into the mold, lightly shocked out of the air bubbles

5, preheated oven, upper and lower heat 130 degrees Celsius 40 minutes to 150 degrees Celsius 15 minutes, out of the heat shocked out of the inverted and cooled after the mold

6, cheese + powdered sugar stir smooth, add light cream whipped together

7 chiffon cake cut into 4 pieces, each piece in the middle and then cut into the middle of the cake. pieces, each piece of the center and then cut a knife (do not cut off), squeezed into the cheese sauce, the sides are also smeared with cheese sauce, after the paste of milk powder and matcha powder mixture can be.