150g of gluten flour

4 eggs

75g of sugar

60g of milk

50g of salad oil or cooking oil

2g of salt

2g of white vinegar or lemon juice

2g of dried cranberries

2g of cream of tartar

Baking powder 2g

Matcha powder 3g

Making time: 30 mins-1 hour

Number of diners:

Steps

1

First, weigh and prepare all the ingredients. Separate the egg whites and yolks with a separator.

2

Whisk the egg yolks with a hand whisk, then add half of the milk sugar and mix it to a picture state.

3

Pour the weighed milk into the egg yolks while whisking

4

While whisking, pour in the oil while whisking. Whisk until there are no oil blobs.

5

Pour in the sifted flour and replace the rubber spatula to mix.

7

The egg whites were mixed with salt and white vinegar, and beaten with a whisk until the vinegar bubbles. (The whisk bowl should be free of oil and water)

8

Add one-third of the remaining sugar in three additions

9

Put in the cream of tartar and baking powder and continue to mix with an electric whisk! Add the sugar after mixing for a while

10

White egg whites until the white tips are lifted up, then it's done.

11

Add the whipped egg whites to the yolks in four batches and continue mixing with a rubber spatula (you can also divide the mixture into three batches)

12

Mix the whites into the picture, then you can pour into the molds. I prepared a six-inch mold and a bread-type mold (at this time the oven preheated for 10 minutes, top and bottom tube, 190 °)

13

I brushed a little oil on the bottom of the mold, so that a little bit of good release. (There was a little bit of batter left over from pouring into the molds, so I added matcha powder and whisked it before pouring it into these little heat-resistant paper cups.

14

Take the mold high shock out of the small bubbles, put some dried cranberries on the surface as a decoration, baked out of the better and eat more delicious

15

Put into the preheated oven, the temperature is set to 170 ° (too high a temperature is easy to bake burned) Bake thirty minutes after the matcha chiffon removed, and then turn the temperature to 160 ° bake 15 minutes ~ ~ ~ ~ can be ~

The chiffon is a good choice, but it's not the only thing that you can do to make it better. The first time you do this, you're going to be able to get your hands on some of the best chiffon.