Cooking Steps

1. 

   Step1:Preheat the oven for 180 ℃. 2. Separate out the yolk. Add a small part of sugar. Break it up. Stir while pouring in vegetable oil. 3. Tea powder. Add a little milk first. Stir well, then add the remaining milk. Mix well. Pour in the yolk liquid and mix well. 4. Sift low powder, add egg yolk liquid in several times and mix well. 5. Add the remaining sugar into the egg white. Beat (low speed, high speed and low speed). Pour into the yolk liquid. Mix well. 6. Pour it into the baking tray lined with baking paper, shake it flat, put it into the oven and bake for 15 minutes. 7. Take out immediately after baking. Open the four corners of baking paper to make it smooth and cool. Take away the baking paper. Put the cake on the plate to hold mousse. Cut the shape with mousse circle. Take away the extra part carefully. Use a knife to cut it. Add milk and sugar. Heat in a low heat and keep in water until melted. 2. Whisk the tea powder and cream until they flow slowly. Pour in the gilding liquid. Mix well and pour into the mousse ring. Refrigerate for more than 4 hours. 3. Cover the mousse ring with a hot towel, demould and install the plate, and sieve a little tea powder.