Cooking Steps

1. 

   Step1:Toss the 4-inch Matcha cake into two pieces, take one of them and put it into the 4-inch open bottom cake mold for use, soak the gilding pieces in cold water, whisk 120g of light cream until there is a hook after lifting the eggbeater, but it can't stand upright. Heat the almond dew in the microwave oven for 20 seconds, put the gilding pieces into the soft ones and stir them evenly, add the whipped cream, stir them evenly, then pour them into the cake mold, shake them gently until the bubbles disappear, Put it into the refrigerator and refrigerate for 2 hours, then use the hair dryer to extend the periphery of the cake and blow it for a circle, then take off the touch.