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Fluffy matcha chiffon cake recipe that swells properly

Matcha chiffon cake that swells properly

Fluffy matcha chiffon cake that swells properly

Matcha chiffon cake cross section that swells properly

Matcha chiffon cake with a Japanese atmosphere.
It’s a popular flavor with the scent of matcha and the beautiful green color (* ^^ *)
But chiffon cake using matcha is very difficult. .. .. Because it doesn’t swell and the taste is blurred. ..
But I want to make matcha chiffon cake! !! !!

For such a person …
Why don’t you make a matcha chiffon cake that swells properly (* ^^ *)

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18cm matcha chiffon cake recipe

<< 18cm matcha chiffon cake material *>
* Egg L size 4 (egg white 160g-165g / yolk 80g)
* Granulated sugar 75g (add 2g of dried egg white and mix)
* Cake flour (Dolce) 50g
* Matcha 10g (Recommended challenge from 8g → In that case, please reduce the amount of cake flour by 52g and sugar by about 5g)
* Milk 70g
* Rice oil 40g
* 2-3 drops of vanilla oil
* Amanatto 60g ~ as much as you like (even white chocolate chips)
⚠ Please refrain from secondary use such as diversion and posting of recipes and images.

 

18cm matcha chiffon cake ingredients, recipe

When matcha is added, the swelling of the chiffon cake dough will inevitably weaken.
Therefore, the amount of egg white is increased (4 eggs are the same, but a larger egg is selected to make it), and the water content is also increased by 10 g in consideration of the water absorption of matcha.

If you don’t have a large egg, you can add one egg white, but if you bake it in a 17 cm mold, this combination will swell enough.

This time, the composition is designed to balance the flavor and swelling of matcha.
For those who want to keep the flavor of matcha modest and those who want to swell the dough more, reduce the amount of matcha to 5g to 8g and increase the amount of cake flour accordingly.

You can make it without dried egg whites (* ^^ *)
Please mix according to your preference depending on the environment and egg conditions.

Preparation of matcha chiffon cake

◎ Keep the egg whites in the refrigerator until they are used
◎ Combine milk and rice oil and heat in a water bath.
◎ Put the cake flour and matcha in a bag, weigh it, and keep it crispy.
◎ Mix granulated sugar and dried egg whites well.
◎ Preheat set to 180 degrees in the oven

(When using Amanattou, lightly rinse the sugar around Amanattou with water and wipe off the moisture with kitchen paper.) ↓ Prevents holes around Amanattou.
Matcha chiffon cake with sweet natto
⇩
Washing sweet natto of matcha chiffon cake
⇩
Washing and wiping Amanatto from Matcha chiffon cake
⇩
Wipe the sweet natto of matcha chiffon cake with kitchen paper

⇩ <How to make> ⇩
Making meringue → Making egg yolk dough → Making final dough (mixing) → Molding → Baking → Cooling → Molding

Making meringue of matcha chiffon cake

I will make it from meringue.
As explained in the recipe for plain chiffon cake, add the sugar in 3 to 4 portions and stand the meringue at medium speed with a blender.
Due to the bitter taste of matcha, sugar is included in a larger amount than plain chiffon cake.
Matcha chiffon cake meringue
Put the resulting meringue in the refrigerator and let it stand by.

(Refer to Plain Chiffon Cake Meringue for details on how to make meringue)

Making egg yolk dough for matcha chiffon cake

Once you have the meringue, make the yolk dough.
Mix the egg yolks using the mixer used to make the meringue.
Unlike plain, this chiffon cake has a matcha scent, so no sugar is added to the egg yolk.
(I think it depends on the quality of the egg, so I can’t say it unconditionally, but I feel that adding sugar and mixing will suppress the unique odor of the egg. If the flavor does not bother the odor of the egg, the yolk Does not contain sugar.)

When the egg yolk can be emulsified until it becomes whitish and thick, add warm milk + rice oil little by little, mix it further, add 2-3 drops of vanilla oil, and then combine the flour (soft flour and matcha). ) While sieving.

Sift the matcha and flour from the matcha chiffon cake

Sifted matcha chiffon cake powder

When all is in, mix manually from the center of the ball with the mixer off and let it blend in.
When the powder is completely blended, switch on the mixer and mix at low speed for about 30 seconds ⇩

Mixing matcha chiffon cake dressing

⇩ Where you finished mixing ⇩

Matcha chiffon cake egg yolk dough
After mixing, use a rubber spatula to clean the powder and dough scattered around the bowl, and make sure that there is no unmixed residue or unevenness on the bottom of the bowl to make the dough uniform.

(Refer to plain chiffon cake egg yolk dough for details on how to make egg yolk dough)

I put Amanatto here ⇩

Mix matcha chiffon cake egg yolk dough and sweet natto
After putting it in, gently blend it with a rubber spatula and place it.
(Amanatto rinsed with water is moist, so you can put it in the yolk dough as it is.)
However, if the final dough is too loose or the meringue is not in good condition, it will sink down, so if you are worried, please add it at the timing of making the final dough.

To the final dough of matcha chiffon cake

Combine the meringue and egg yolk dough.
Foam the meringue from the refrigerator and add it to the yolk dough in 3 portions.
The first meringue can be crushed ⇩

Combine the meringue and egg yolk dough. Foam the meringue from the refrigerator and add it to the yolk dough in 3 portions.

Second meringue input ⇩

Combine the meringue and egg yolk dough. Foam the meringue from the refrigerator and add it to the yolk dough in 3 portions. Second time
Mix the top of the ball with a horizontal movement ⇩

Combine the meringue and egg yolk dough. Foam the meringue from the refrigerator and add it to the yolk dough in 3 portions. Mix on a bowl

I will also add all the remaining meringue.
Again, mix horizontally → vertically.
The photo is where the vertical movement finishes mixing ⇩

Combine the meringue and egg yolk dough. Foam the meringue from the refrigerator and add it to the yolk dough in 3 portions. After whipping.

From here, switch to a spatula and mix.
After blending the side part of the ball where the meringue and egg yolk dough are not familiar, put a rubber spatula in the center of the ball while turning the ball with your left hand, and while turning your wrist, mix the egg yolk dough and meringue accumulated underneath.

(For details on how to mix, refer to Making the final dough for plain chiffon cake)

⇩ Finished final dough ⇩

Final dough for matcha chiffon cake

This time, it may have been mixed too much even though it contained Amanatto … (Amanatto may sink)
For matcha chiffon cake without solids, this final dough is fine.

Matcha chiffon cake mold sink

I will put it in the chiffon cake mold.

Pour the final dough of matcha chiffon cake into a mold

Even if there are solids, if the dough is solid, the solids will not sink even if you bleed the air with chopsticks, but this time it was suspicious, so I stopped it around two laps.
(If the solid material is large or the fabric is easy to loosen, it is better not to go round and round.)

The fabric is pasted on the side ⇩

Pour in the final dough of matcha chiffon cake and add streaks

What will change if you stick the dough and not stick it …
It comes out clearly when baked ⇩

Chiffon cake baked without pasting the final dough on the mold

If you bake without pasting the dough, you will get a line like this.
It’s okay to have it separately, but if you want to have a uniform brown color on the entire surface, it’s better to paste it (* ^^ *)

Baking matcha chiffon cake

After pouring it into a mold, bake it in an oven that has been preheated to 180 degrees (actual temperature 170 degrees is OK) for a total of about 28 minutes.
After molding, lower the temperature to 170 degrees and bake for 5 minutes, then lower to 160 degrees and bake for 23 minutes.

⇩ 20 minutes after the start of baking The place that swelled to the maximum ⇩

20 minutes after the start of baking matcha chiffon cake

⇩ Gradually calming down …

Matcha chiffon cake swells in the oven and calms down

It withers so far, but it is normal. Matcha is harder to get taller than other flavored chiffon cakes, but I feel that it has less wilting ⇩

It withers so far, but it is normal. Matcha is harder to get taller than other flavor chiffons, but I feel that it has less wilting.

Please judge the baking of chiffon cake by looking at how the dough swells.
The guideline for baking is when the dough has fallen after max swelling and 3 to 5 minutes have passed.
This time, the dough fell earlier than usual, so I took it out two minutes earlier.

Cooling matcha chiffon cake

After baking, cool the chiffon cake. Drop it once to give it a shock and remove the steam, then turn it over and let it cool.
Let it cool for at least 2-4 hours.
Touching the inside of the inner cylinder will give you an indication of how cold it is.
When it cools, put it in a plastic bag or wrap it to prevent it from drying out, and leave it until it is molded.

(Refer to plain chiffon cake for details on how to cool)

Matcha chiffon cake mold

When the chiffon cake has cooled sufficiently, mold the chiffon cake.
I will remove it with a knife here, but you can remove it by your own method (* ^^ *)

See Plain Chiffon Cake Molding for how to remove the knife

⇩ Where the outer frame is removed ⇩

Remove the outer frame of the matcha chiffon cake

⇩ Removed everything ⇩

Matcha chiffon cake 18cm completed
Matcha chiffon cake cut
A piece of matcha chiffon cake

This time, the dough was too loose, so Amanatto tended to sink down.

Cut matcha chiffon cake

A fluffy matcha chiffon cake with a moisturized area around Amanatto (* ^^ *)
Compared to plain, it has a less squishy finish, but it has a fluffy composition that allows you to feel the flavor of matcha.

Japanese matcha chiffon cake with beautiful colors ***
Please try it (* ^^ *)

Matcha chiffon cake tips and points summary

◎ Fine-grained matcha breaks the meringue and weakens the swelling, so increase the amount of egg white to make it.

◎ Be careful not to put the sugar in the meringue too early.
(If you add sugar earlier, you can make a solid meringue, but at the cost of less bulk, you will end up with a short chiffon cake.)

◎ Be sure to use matcha that has been sifted together with powder. If you make matcha in water, the swelling will be worse.

◎ If the swelling is still weak, place a matcha bag mixed with powder in a warm place before use.
(If the powder is cold, it will not blend well with the dough, and I feel that it will affect the swelling. From experience.)

◎ If you like the bitter taste of matcha, reduce sugar by 5g.

◎ If you want to keep the matcha flavor modest, reduce the amount of matcha to 5g to 8g and increase the amount of cake flour. (In that case, the way it swells will be even better and the feeling of squishyness will improve.)

◎ I think that the swelling will be even better if you make a simple finish without Amanatto.
(Because if solid matter enters, it becomes easier to break bubbles by mixing)

◎ When adding dry solids such as white chocolate chips, put them in the same bag as the cake flour and shake them, then sift only the flour at the sieving stage, and put the remaining solids in the final dough and mix.

If anything, go to Twitter …

＠ririri_site

 

Voice of making matcha chiffon cake

1. Pu-chan’s Matcha Chiffon Cake @lovekirenenkoo

2. Beni-chan’s Matcha Chiffon Cake @beni_chan__

3. Makimama’s Matcha Chiffon Cake (@ z3kanaeogr)

4. Pu-chan’s Matcha Chiffon Cake (@lovekirenenkoo)

5. Azuho’s Matcha Chiffon Cake (@ pain_de_mie1215)

6. Shiho’s Matcha Chiffon Cake (@zukiki___)

7. Sachi☪︎ *’s Matcha Chiffon Cake (@ sachi_a1984)

8. Mori Uno’s Matcha Chiffon Cake (@mori_uno)

9. Shinyon ✩. * ˚’s Matcha Chiffon Cake (@ shinyo424)

10. Carefree @ Qualified Matcha Chiffon Cake (@ nsquare_1118)

11. Ouruka’s Matcha Chiffon Cake (@ MKOL45127)

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