matcha chiffon cake

ingredients:

- 2 tsp matcha powder
- 1 tbsp warm water

- 1 tsp baking powder
- 90 g cake flour

- 6 egg yolks
- 40 g sugar
- 80 ml milk
- 60 ml vegetable oil

- 6 egg whites
- 50 g icing sugar

**** The ingredients will be listed again @ below ****

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1. Preheat  the oven to 335F degree.

- 2 tsp matcha powder
- 1 tbsp warm water

2. Mix matcha powder and warm water. Set aside.

- 1 tsp baking powder
- 90 g cake flour

3. Sift baking powder and cake flour. Set aside.

- 6 egg yolks
- 40 g sugar
- 80 ml milk

4. Beat the egg yolks and sugar until light yellow. At ribbon stage. Add milk and mix well.

5. Sift the mixed flour into the egg yolks mixed, and mix well.

- 60 ml vegetable oil

6. Add vegetable oil in and mix well.  Set aside.

- 6 egg whites
- 50 g icing sugar

7. Whisk the egg white with medium speed. Until it Become bubbles, separate the rest of sugar and add to the egg white while whisking. Then turn the faster speed to whisk until it turn to peak form.

8. Use rubber spatula to fold 1/3 egg white to egg yolk mixer. Then add 1/3 cake flour. Fold it until mixed.  Keep folding until the batter mix together.

9. Separate the batter into half.  Add matcha mixed in one of them and fold it until mixed.

10. Pour two batters by layers into the mould. Gentle stir the batter with chopstick to make marble pattern for the cake. Give several taps to get rid of excess air. Bake in the oven pre-heated for 15 mins.

11. Change the oven to 300F degree and continue bake it for 20 to 25 minutes or inside the cake reach 210F.

12. Upside down the cake and rest for 15 minutes. Remove the sponge from the mould and peel off the baking paper. Leave it cool.

ref: https://www.christinesrecipes.com/2016/03/matcha-marble-chiffon-cake.html

I used it to make a birthday cake for 8 people with vanilla sugar syrup brush between the layers of cake.

vanilla sugar syrup:

- 40 ml hot water

- 25 g sugar

- 1 tsp vanilla extract

beef sirloin tip or round of eye roast

ingredients:

- 1.5 lb beef sirloin tip, (about 2 inches thick)

- 4 cloves garlic, minced

- 1 onion, sliced

- 1 cup unsalted chicken stock

- 1.5 tbsp soy sauce

- 2 tbsp olive oil

- 2 bay leaves

- 2 sprigs of rosemary

1. Add 1 tbsp of olive oil in the pressure pot and press "Sautés".  Until its ready to cook, brown the 4 sides of beef.  And season each side after cooked.  Then set it aside.

2. Add 1 tbsp of olive oil and sauté the onion and garlic for a while, add bay leaves and rosemary and sauté 30 seconds.

3. Add chicken stock and soy sauce in the pressure pot then deglaze by scrubbing all the flavourful brown bits off the bottom of the pot with wooden spoon.

4. Place steamer rack in the pressure pot, then layer the browned beef on the steamer rack.

5. Close lid, use pressure cook at High Pressure for 3 minutes and 30 minutes Natural Release.

6. Check the temperature of the roast beef, if it reach 150F degree, it's medium roast.  If needs to roast longer, close the lid and use "keep warm" mode for 5 more minutes.  The temperature should rise 7F to 10F degree.

7. When the beef is ready, set it aside for 10 minutes.

Making beef gravy (optional):

8. At the mean while, press "Sautés" again.  Mix 1.5 tbsp all-purpose flour with 3 tbsp water, and add it to the sauce and cook it until thickness.

9. Slice round of eye roast as thin as u can. But top sirloin roast can slice into steak size.

ref: https://www.pressurecookrecipes.com/instant-pot-roast-beef