Cooking Steps

1. 

   Step1:Mix the low powder and Matcha powder and sift twice; spread a layer of butter on the mould, sprinkle the high powder, knock off the excess powder and refrigerate.

2. 

   Step2:Beat the protein twice with sugar until it is wet. Add the egg yolk and stir evenly at low speed.

3. 

   Step3:Sift in the flour and mix well. Add the hot cream and mix well. Pour in a 7-inch round mold. (add the cream directly if the quantity of cream is small

4. 

   Step4:The oven is 170 degrees. The middle layer is 20 minutes. When it is out of the oven, cool it on the baking net.

5. 

   Step5:It will be demoulded after drying thoroughly, so that it will not retract. When using, the cake should be reversed. It's light color. It's more integrated with cheese cake.

6. 

   Step6:The butter melts in water; the protein is frozen until a little ice is formed around it; corn flour and tea powder are mixed and sifted; a thin layer of butter is spread around the mold and refrigerated. The oven is preheated 180 degrees.

7. 

   Step7:Cream cheese is softened in hot water. It's about 36 degrees. Then put it into a basin together with the melted hot butter. It's a little bit separated at first

8. 

   Step8:Put egg yolk and sugar in another basin and mix them with corn flour and tea powder.

9. 

   Step9:Add the boiled milk into 8 pots and stir quickly. Put the pots in boiling water. Stir the egg paste quickly with the stirrer. Leave the hot water immediately until it is thick.

10. 

    Step10:Pour 9 into the basin of 7 while it is hot and stir well. (this step is still blocked by hot water until fusion.)

11. 

    Step11:Cover 10 with a dry hot towel. I use a hot pot. The lid is reversed. Put 4 on it. Cover the towel.

12. 

    Step12:Put a little sugar in the protein and beat for 2 minutes at medium speed. Don't overdo it. The rest of the sugar is added to the protein twice. The first time, stir it at a low speed for 30 seconds. The second time, slowly stir the protein in a circle. The protein raised is glossy and the sharp point is OK. More delicate than Qifeng's protein. I'm a medium speed all the way

13. 

    Step13:Take 1 / 4 of the protein cream and add it into 11 and mix it from bottom to top.

14. 

    Step14:Add all the remaining protein into 7 and stir well.

15. 

    Step15:Put hot water into the baking tray after molding (if it's the bottom mold, please wrap it with tin paper, or put it on the baking tray with hot water on the cake rack. I use a 10 inch pizza mol

16. 

    Step16: