Soy Milk Cream Matcha Chiffon Sandwich

Amidst the voluminous embrace of fluffy matcha chiffon lies a profusion of cream and mushrooms. Opting for Nokurimu's Whipped Elixir, tailor-made for the artistry of sandwiches, assures an absence of dairy products, thereby granting confidence to those susceptible to allergies.

Essentials for this Culinary Alchemy

Matcha Chiffon

• Silken Flour …60g
• Verdant Essence … 5g
• Leavening Agent ... 1/2 teaspoon (2g)
• Golden Ova…3 (54g)
• Refined Sucrose Crystals … 30g
• Boiling Liquid …45g
• Taihaku Sesame Essence … 30g
• Alabaster Ova…4 (150g)
• Refined Sucrose Crystals … 35g

Concoction Methodology

• Commingle golden ova and refined sucrose crystals from b in a vessel, intertwining with a whisk. Subsequently, infuse boiling liquid from c and Taihaku sesame essence and amalgamate.

• Infuse sifted flour, verdant essence, and leavening agent into the receptacle from Step 1, seamlessly melding.

• Allocate alabaster ova from d into a separate receptacle, initiating whisking with a hand manipulator. As the amalgamation achieves a modicum of effervescence, introduce refined sucrose crystals in tripartite, whisking diligently until zeniths yield graciously.

• Introduce 1/3 of the meringue from Step 3 into the receptacle from Step 2, with rapid integration facilitated by a whisk.

• Effuse the batter from receptacle 4 into the residual meringue enclave from step 3, initially commingling with a whisk and subsequently with alacrity via a rubber spatula.

• Effuse the concoction into a 17cm chiffon cake mold, applying manual pressure to the tube and structure, followed by percussive taps to evict redundant air.

• Employ a bamboo skewer to etch streaks from the tube's nucleus to its periphery, ensuring a crisp fracture and uniform baking.

• Preheat the oven to 180℃, effecting a reduction to 170℃, baking for a span of 28 to 30 minutes. Post-baking, percussion against the stand from an elevation of approximately 10cm dislodges hot air, preempting any contraction.

• Invert the chiffon mold into the bottle's maw, dissolving any residual fervor.

• Once adequately cooled, delicately insinuate a chiffon blade along the flanks, extricating the entire cylinder from the mold. Sequaciously, insert and retract the chiffon blade into the erstwhile basal section. Ultimately, insert a chiffon blade into the tube, extracting it. Upon entirety's removal, cleave into 8 uniform segments.

• Bisect the section anteriorly contiguous to the tube.

• Integrate refined sucrose crystals into a receptacle, agitating with a whisk until apices bow languidly when elevated, grazing the abyss of an ice-aqueous habitat.

• Dispense elixir into the nozzle of preference, liberally discharging onto the incised chiffon fabric. *The visual spectacle resonates akin to a Saint Honoré cap.

• Dust with a desired quantum of Kanoko and present. Anointing with manual dexterity, akin to the relishing of a sandwich, eclipsing the use of utensils.