Cooking Steps

1. 

   Step1:Mix 6G Matcha powder and low gluten flour and sift evenly once or twice. Set asid

2. 

   Step2:Prepare a clean basin. Add the milk and corn oil. Mix well with the egg.

3. 

   Step3:Sift in step 1 and mix well. Just do not need dry powder.

4. 

   Step4:Separate the egg white from the yolk. Put the egg white into a clean basin without water or oil. Put the yolk directly into the flour paste. Mix it with one word technique. Do not over mix it.

5. 

   Step5:Mix 55g of sugar and 2G of corn starch. Preheat the oven at 110 ℃.

6. 

   Step6:Add 2G lemon juice to the egg white. Beat the egg white into the fish eye bubble with an electric beater and add 1 / 3 of the fine sugar. Continue to beat the egg white until it is more delicate and add the second 1 / 2 of the fine sugar. Continue to beat until there are lines and pour the remaining fine sugar together. Now the beater turns to low speed to beat. Finally, it is obvious that there is resistance. From time to time, the beater can be raised to judge the status of the protein cream. When there are two small peaks mentioned, the beater can . the cream is finished.

7. 

   Step7:Take 1 / 3 of the protein cream and put it into the egg yolk paste. Stir well like stir fry. Make a copy of the bottom and scrape the edge every time.

8. 

   Step8:Then pour the mixed cake paste into the egg white cream. Mix evenly in the same way.

9. 

   Step9:Pour the batter into the 6-inch movable bottom mold. Lift it 2 cm from the table top and shake it vertically. Shake out the big bubble. Put it in the 110 degree oven for 25 minutes. Then turn it to 150 degree for 15 minutes.

10. 

    Step10:Take the cake out of the oven. Shake it. Turn it upside down and let it cool. When the cake is cool, release it. Put it in the basin. Use a knife to insert a hole in the middle of the cake.

11. 

    Step11:Cream 250g, milk 50g and sugar 30g. Put them in a water-free and oil-free basin. Use an electric eggbeater to beat them until they are slightly solidified. Put them into a mounting bag.

12. 

    Step12:Cut a small opening at the bottom of the decoration bag and pour it into the middle of the cake. Squeeze it in little by little until it reaches the top of the cake. Squeeze it around in the middle.

13. 

    Step13:Sift 2G of Matcha powde

14. 

    Step14:Now you can taste i