Cooking Steps

1. 

   Step1:Prepare the required materials. Avoid being in a hurr

2. 

   Step2:Eggs separate the whites from the yolk

3. 

   Step3:Milk in the yolk. Don't stir firs

4. 

   Step4:Add corn oi

5. 

   Step5:Mix well

6. 

   Step6:Mix Matcha powder and low gluten flou

7. 

   Step7:Sift in the low powder and tea powder. Stir with a scraper. Be careful not to wring

8. 

   Step8:Egg yolk paste complet

9. 

   Step9:Add lemon juice to the egg white. Beat with the beater

10. 

    Step10:Beat until the fish eye bleb is filled with one third of the suga

11. 

    Step11:Whisk until the bubbles disappear. Add the second sugar. Add the last sugar if there is a line. Whisk the egg white until there is a small sharp corner on the beating head. If not, whisk until stiff.

12. 

    Step12:Add one third of the cream to the yolk past

13. 

    Step13:Mix evenl

14. 

    Step14:Then pour the yolk paste back into the protein cream. Mix wel

15. 

    Step15:Add the mixed cake paste into the eight inch Qifeng cake mold. Shake it three time

16. 

    Step16:Put it into the preheated oven at 130 ℃ for 60 minutes.

17. 

    Step17:Put it on the baking net. It's completely cool and thoroughly demoulded.

18. 

    Step18:Finished product drawin

19. 

    Step19:Finished product drawin

20. 

    Step20:Finished product drawin

21. 

    Step21:Finished product drawin