Cooking Steps

1. 

   Step1:1 tsp of Matcha powder and 1 tsp of corn starch are sifted. Pour 30g of warm water into the shaker and stir until there are no particles. SIFT for use. 2. 1 yolk. Pour in 15g white sugar. Beat until slightly white. Pour in Matcha liquid. Stir well. 3. Pour 110ml milk and 90ml cream into the pot. Heat until just boiling, turn off the heat. Pour 1 / 3 of it into the egg tea paste. Mix well. Then pour it back into the pot. Keep stirring (to prevent the paste pot) until the liquid becomes thick. Do not use too thick. There are lines when mixing. 4. Pour into the bowl. Stick a layer of plastic film next to the surface to refrigerate. Matcha Qifeng cake - 0. Preheat oven 160 ℃. 1. Mix tea powder and low powder evenly and sieve. 2. Put 2 yolks and 15g sugar in a large glass bowl. Beat the eggbeater until it turns white. Pour in 35g vegetable oil. Mix well with water / milk at room temperature. 3. Sift the flour into the egg paste and mix well. 4. 3 egg white, medium and low speed. When froth appears, add lemon juice / vinegar 1/8tsp. to high speed. Slowly add 25g sugar. To neutral foaming. Protein frost sharp point naturally droop. 5. Add 1 / 3 of the protein cream to the egg tea paste and mix well. Return to the protein cream basin and mix well. 6. Pour in the mold. Don't be too full. Leave 2cm space. Make a few strokes in the cake paste with a spoon. Remove the bubbles. Light vibration mould. Surface leveling. 7. Put in the bottom layer of the oven. Bake at 160 ℃ for 1315min. Turn to 140 ℃ for 2025min. 8. Take out the cake and cool it upside down. Take out the cake. White chocolate noodles - 1. White chocolate melts slowly in hot water. Pour the cream into the pot. Heat until just boiling. Pour into the white chocolate bowl. Stir well. Decoration-1. Cake plate. Squeeze the cooled Matcha sauce into the middle of the cak