Matcha red bean chiffon 抹茶奶盖戚风

Hey guys! I've been way too busy with baking classes lately so videos have been slow~ I'm trying out filming at night after classes so bear with me here haha. Lately I feel like I don't have enough hours everyday, but I've been trying to push myself to become better and productive! Hope you guys are staying warm in this cold cold winter

Matcha chiffon (4 cakes)
4 eggs (separated)
20g corn oil
8g matcha powder
65g milk (more if batter is too dry)
90g cake flour
50g sweetened red bean
Flour
Separate egg whites into a clean bowl
Add some flour to sweetened red bean (just enough to coat, this is to prevent the red beans from sinking)
Whisk together matcha powder and corn oil
Add milk. Add a bit more if your batter is too dry, your batter should be thick but still fluid (this is to account for different brands of matcha which will absorb moisture differently)
Sift in cake flour, and mix slowly just till incorporated
Whip egg whites with a few drops of lemon juice, adding sugar in 3 additions. Whip till stiff peaks
Fold in 1/3 of egg whites into matcha mixture, then pour everything back into egg white bowl and fold
Fold in sweetened red bean
Split batter evenly into four 4 inch chiffon cake pans, lightly tap cake pans on counter
Bake in preheated oven at 145C (293) for 35-40 minutes (this will depend on your oven)
Tap cake pans to release steam, then invert cakes until completely cooled before removing from mould.

Cheese cream topping
120g heavy cream
60g cream cheese
20g sugar
5g matcha
Melt cream cheese, then add matcha powder and mix
Whip 60g and sugar cream till thick (like yogurt), whip in matcha cream cheese (if matcha mixture is grainy you can strain it)
Mix matcha mixture into 60g cream that has not been whipped

抹茶戚风 （4个量）
4 鸡蛋（分离）
20g 玉米油
8g 抹茶粉
65g 牛奶
90g 低筋面粉
50g 蜜豆
面粉
柠檬汁
鸡蛋清和蛋黄分离
蜜豆加点面粉混合均匀（防止蜜豆沉底）
抹茶和玉米油一起混合均匀
加入牛奶混合均匀
加入蛋黄混合均匀
筛入低筋面粉，轻轻地搅拌
蛋清加点柠檬汁打发。糖分三次加入蛋清，打发至干性发泡
1/3 的蛋白翻拌到蛋黄糊里，再把面糊都倒回蛋白里翻拌均匀
加入蜜豆翻拌均匀
面糊分到4个4寸中空模具，震一下模具
145C 烤大概35-40分钟（具体得看自己的烤箱，牙签插进去没有生面糊就可以了）
烤完再震模具倒扣，放凉即可脱模

奶盖
120g 淡奶油
60g 奶油奶酪
20g 糖
5g 抹茶粉
奶油奶酪隔水融化，加入5g抹茶粉， 搅拌均匀
60g 淡奶油和20g 糖一起打发至浓稠，酸奶状
加入奶油奶酪搅拌均匀（有颗粒感的话就过筛）
奶油奶酪糊倒入60g 未打发的60g 淡奶油里。搅拌均匀即可

Music
Afternoonz - Risky (soundstripe)
Daniel Kaede - Distant fortune (Epidemic Sound)