Cooking Steps

1. 

   Step1:Pour 1 / 3 of the warm milk into the Matcha powder. Stir with a small egg pump / scraper until it is fine and free of particle

2. 

   Step2:Add in the remaining milk. Mix wel

3. 

   Step3:Separate the yolk and protein of fresh eggs. Put them into a cooking basin without water or oil

4. 

   Step4:Add sugar a (15g) to egg yolk and stir until sugar melt

5. 

   Step5:Add Matcha milk and corn oil and stir well. No oil slick is O

6. 

   Step6:Sift in low gluten flour and mix evenly with the shape of Zhi in egg puf

7. 

   Step7:Add sugar to the protein in three times. Use electric beater to beat until it is neutral and hard to foam

8. 

   Step8:Mix 1 / 3 of the egg white with the yolk paste. Then pour the mixed yolk paste into the remaining egg white. Mix wel

9. 

   Step9:Add 2 / 3 honey red beans to the cake paste and mix well. The remaining 1 / 3 honey beans are used to sprinkle on the surface of the cake paste

10. 

    Step10:Spoon the cake batter into the cup mold. It's about eight minutes full

11. 

    Step11:Honey beans on the surfac

12. 

    Step12:Put it into the steaming oven and steam it with raw gas. Take it out in 15 minutes. Let it cool