Cooking Steps

1. 

   Step1:Separate the albumen and yolk of five eggs. Put the protein in an oil-free and water-free basin. Take it to the refrigerator and freeze it for a whil

2. 

   Step2:First make the yolk paste of Matcha Qifeng cake. Put Matcha in corn oi

3. 

   Step3:Whisk with a whisk until no particles are present. Then add water. Continue to circle quickly until emulsified.

4. 

   Step4:Sift in the low powder. Stroke and stir until there is no dry powder

5. 

   Step5:Add four or four and a half yolks. Stir wel

6. 

   Step6:The yolk paste is ready. It should be flowable. It is in the state of intermittent dropping when lifting the eggbeater.

7. 

   Step7:Now make the red velvet egg yolk paste. First mix the water and oil to emulsify. Then mix all the materials evenly.

8. 

   Step8:The red velvet yolk paste is also in a state of intermittent drippin

9. 

   Step9:Now we're going to kill the protein. Take the protein out of the refrigerator. It's better to have thin ice on the edge. Use electric beater to turn on high speed. Add sugar in the middle three times.

10. 

    Step10:Turn to small hook.

11. 

    Step11:Dig out the amount of a scraper. Mix it with red velvet and egg yolk past

12. 

    Step12:Mix well and put it into the mounting bag. Cut a small hole in the front.

13. 

    Step13:Draw a zigzag in the baking tray with the oilcloth on it. It's easy to squeeze. After extrusion, bake in a preheated oven of 180 ℃ for 1.5 minutes to finaliz

14. 

    Step14:At the same time, mix the egg yolk paste and egg white evenly. Pour into the baking tray.

15. 

    Step15:Scrape with a scraper and shake the mold three times. Bake in a 180 degree oven for about 24 minutes until the surface is colored.

16. 

    Step16:Growing cak

17. 

    Step17:Take out the baking tray after baking. Pull out the cake with oilcloth from the baking tray. Put it on the drying net. Cover it with a oilcloth to keep it moist.

18. 

    Step18:Now, cream. Put the cream and sugar in the egg basin.

19. 

    Step19:Beat until cream sets.

20. 

    Step20:When the cake is not hot, turn it over. Tear off the oilcloth. There will be a towel surface with patterns.

21. 

    Step21:Turn it over again. Put the slice of cake face up. Because it's a reverse roll. So cream the front.

22. 

    Step22:Spread the cream on the cake. Put it on the side close to you.

23. 

    Step23:Roll it up with sushi curtain, rolling pin and steel ruler. Then take it to the refrigerator and refrigerate it.

24. 

    Step24:It's beautiful, it's Christma

25. 

    Step25:Delicious, of cours