Cooking Steps

1. 

   Step1:Separate the yolk and egg white of four eggs into a bowl without oil and water. Refrigerate the egg white.

2. 

   Step2:Pour the Matcha powder into the bowl. Stir with hot water until it is fine and free of particles.

3. 

   Step3:Cover with plastic wrap to prevent water loss. Reserve.

4. 

   Step4:Mix the yolk with corn oil.

5. 

   Step5:Add in the milk and stir.

6. 

   Step6:Sift in the millet cake powder and mix well.

7. 

   Step7:Whisk the egg white and sugar until it is wet and foamy. Lift up the beater with a small hook.

8. 

   Step8:Take 12g egg yolk paste and 12g protein cream. Mix well.

9. 

   Step9:Put it in a flower mounting bag.

10. 

    Step10:28 * 28 baking tray is paved with oilcloth. Cut a small hole in the decoration bag and squeeze into the stripe pattern. Place in oven. Bake at 165 ℃ for 2 minutes.

11. 

    Step11:Pour the Matcha batter into the egg yolk batter. Mix well. Pour the remaining cream into the yolk paste. Stir well.

12. 

    Step12:Pour the batter into the baking tray. Bake in the oven at 165 ℃ for 23 minutes. Take the oilcloth out of the oven and move it to the drying net.

13. 

    Step13:Take the oilcloth out of the oven and move it to the airing net. Uncover the oilcloth on all sides.

14. 

    Step14:Cool it and turn it over. Remove the tarpaulin. Let the towel come out.

15. 

    Step15:Cream and sugar until thick. Put on light cream. Put on your favorite fruit.

16. 

    Step16:Use a rolling pin to roll the oiled paper. Push it upward and roll it up. Both sides are screwed up like sugar. Refrigerate for half an hour and then cut into pieces.

17. 

    Step17:Finished product.

18. 

    Step18:Finished product.

19. 

    Step19:Finished product.