Matcha chiffon cake
There were boiled red beans, and I bought a new matcha and made matcha chiffon! It's a recipe from a cake book that I haven't opened for a long time, and the combination of fragrant matcha, matcha ganache, and whipped cream was very delicious. A piece of chiffon cake and a cup of warm Americano went really well together. Making matcha ganache and sweeping whipped cream is a bit of a hassle, but I think this kind of cake is really good, too. The fragrant matcha chiffon! Let's make it
3 serving
Within 90 minutes
초록바람N
Ingredients
  • Eggs
    2ea
  • Sugar
    20g
  • grape seed oil
    25g
  • Milk
    35g
  • Soft flour
    49g
  • Matcha powder
    5g
  • Baking powder
    1/2ts
  • egg
    2ea
  • Sugar
    45g
  • Red beans
    50g
  • Flour
    little
  • Chocolate
    120g
  • Matcha powder
    4g
  • whipped cream
    88g
  • whipped cream
    100g
  • Sugar
    8g
Cooking Steps
STEP 1/18
Coat the boiled red beans with flour. Add a little bit of powder to the boiled red beans and coat them well, then sift them down once to remove unnecessary flour.
STEP 2/18
Beat in the yolk well and add sugar to it, then whip enough to whiten and thicken
STEP 3/18
Warmly heated grape seed oil and..
STEP 4/18
Add warm milk and mix well with a whisk
STEP 5/18
Sift together the flour, baking powder, and matcha powder, and mix well with a whisk.
STEP 6/18
Foam the cold whites so that the bottom is not visible, then add the meringue sugar three times, making a glossy, soft-horned meringue.
STEP 7/18
Divide the meringue into the yolk mixture twice and mix well in a large motion.
STEP 8/18
Add the red beans and mix them lightly.
STEP 9/18
Panning in a sprinkled chiffon pan, draw a circle with chopsticks to arrange the dough. After a slight shock,
STEP 10/18
Bake in a preheated oven at 150 degrees for 25 to 30 minutes. Turn the cake upside down and cool it down
STEP 11/18
Separate the cake from the mold with a knife or hand. Cool the separated cake completely and place in an airtight container so that it does not dry while making ganache.
STEP 12/18
Let's make matcha ganache. Dissolve the white chocolate completely in a medium bath,
STEP 13/18
Add the matcha powder and mix well.
STEP 14/18
Add the whipped cream that is heated enough to make the area around the saucepan soft, and mix well little by little.
STEP 15/18
Completed in a glossy state, Matcha Kanashu cools and hardens on ice water or in cold places to thicken. When it hardens to a certain extent, put it in a piping bag.
STEP 16/18
Cut the mousse belt into small pieces at the bottom hole of the chiffon and place it in the hole, and fill it with matcha ganache. ~
STEP 17/18
Make a cream chant and decorate the middle hole. Add sugar to cold whipped cream and whip until the horn is slightly raised (80%) and place it in a piping bag with a 1.5cm round tip,
STEP 18/18
Squeeze the top of the chiffon filled with ganache. Sprinkle some Matcha powder and it's done! Let's ripen it in a cold place for one night before tasting it.
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