Cooking Steps

1. 

   Step1:Prepare ingredient

2. 

   Step2:Separate the egg white and yolk. Put them in a container without water or oil.

3. 

   Step3:Mix egg yolk, milk, corn oil, Matcha powder and 40g sugar evenly.

4. 

   Step4:Stir until sugar melt

5. 

   Step5:Sift in low gluten flou

6. 

   Step6:Mix wel

7. 

   Step7:Now you need 60 g of sugar. First add lemon juice to the egg white to remove the fishy smell.

8. 

   Step8:Use the electric beater to beat the egg white to the first level. Add 1 / 3 sugar when beating the egg white to the thick bubble.

9. 

   Step9:When the bubbles are fine, add 1 / 3 sugar.

10. 

    Step10:Beat until it is delicate and fluffy. Add the remaining sugar when there is light grain.

11. 

    Step11:Until hard foaming (eggbeater in advance. Egg cream has short and upright sharp corners

12. 

    Step12:Add the protein cream into the Matcha egg yolk paste in three times. Turn it up from the bottom to the top. Turn it up every time. No protein can be seen.

13. 

    Step13:Don't stir in circles. Avoid defoaming.

14. 

    Step14:Pour batter into the mold. Smooth the surface slightly. Pick up the mould and drop it on the table twice. Big bubbles are produced.

15. 

    Step15:Preheat the oven at 150 ℃ for 10 minutes. Place the mold on the bottom second layer of the oven. Bake for 55 minutes.

16. 

    Step16:Finished product drawing