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Matcha raw chiffon pound cake ｜ HIRO @ sea's recipe transcription

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HIRO @ sea

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Ingredients

egg yolk : 1 piece
Honey : 10g
Rice flour (for confectionery) : 50g
milk : 40g
Vegetable oil : 15g
Matcha : 12g
Egg white : Three
Granulated sugar : 50g
Fresh cream : 100g
Granulated sugar : 10g
Powdered sugar : a little

Time required

90minutes

Procedure

1) Make egg yolk dough 00:24
Place a parchment paper on the bottom of the pound cake.
Divide one egg into yolk and egg white, and put the egg white in the refrigerator. Add honey, vegetable oil and milk to the egg yolk and stir. Add rice flour and matcha and mix until the powder is gone, and the yolk dough is complete.
Preheat the oven to 180 degrees.
2) Make meringue 02:03
Whisk while adding granulated sugar to 3 egg whites little by little. Whisk until horns are formed, then add to the egg yolk dough from 1) in 3 portions and mix.
3) Bake the dough 05:40
Pour the dough into the mold. Stir with chopsticks to remove the air inside, and bake in an oven at 170 degrees for 8 minutes. Take it out, make a cut with a kitchen knife, and bake for 20 minutes. Cool until the heat is removed.
4) Finish 07:54
Add granulated sugar to the cream and whisk while cooling with ice water. Put the cream in a piping bag.
Make holes from both sides of the dough with chopsticks, insert the mouthpiece of the piping bag, and add the cream. Refrigerate for about 30 minutes to complete.

Point

・ Recipe for "Matcha raw chiffon pound cake" with fresh cream inside.
・ The recipe uses rice flour, but you can make it with soft flour in the same way.
-Uses a 18 x 8 cm pound cake.
・ Use vegetable oil that does not smell, such as rice oil.
・ Because there is a habit depending on the oven, adjust the baking time while observing the state of the dough.
・ After baking, it is recommended to drop the mold on the desk to prevent shrinkage and give a shock to the dough.
・ Finally, decorate with powdered sugar for a beautiful finish.