Cooking Steps

1. 

   Step1:Protein yolk separation. The basin containing protein should be free of oil and water. Stainless steel basin is the best. Add a few drops of white vinegar. Beat the egg white with an electric beater until thick. Add 20 grams of sugar. Continue beating until the protein starts to become thicker. Add a 20 gram of sugar and continue to serve as a thicker froth. When the egg beater is lifted, the egg white can pull out a short upright sharp corner, indicating that it has reached the state of dry foaming. The beating can be stopped.

2. 

   Step2:Add 30g white sugar to the yolk. Use the hand beater to break it up. Do not beat the egg yolk and then add the milk and stir evenly. Add the vegetable oil in several times and stir evenly.

3. 

   Step3:Sift the low powder, salt and baking powder into the egg yolk paste. Then add the Matcha powder. Stir until there is no granule

4. 

   Step4:Put one third of the protein into the egg yolk paste. Turn it gently from the bottom to the top with a rubber scraper. Do not circle it. In order to avoid the protein defoaming, turn it evenly. Pour the remaining 2 / 3 of the protein into the egg yolk paste. Turn it evenly with the same method until the protein and the egg yolk paste are fully mixed, Pour the mixed cake paste into the mold. Smooth it. Hold the mold by hand and shake it twice on the table. Shake the air inside. Preheat the oven for 150 ℃. 55 minutes. Take out the baked cake from the oven. Immediately pour it on the cooling rack until it cools down. Cool it for 30 minutes and demould.