Cooking Steps

1. 

   Step1:Egg yolk protein separation. Part of the egg yolk is frozen. Add 10g sugar to the egg yolk and stir evenl

2. 

   Step2:Add in the salad oil and milk and stir wel

3. 

   Step3:Sift low flour and corn starch. Stir the yolk paste horizontally (to avoid gluten) until it is free of particles

4. 

   Step4:Add a few drops of lemon juice to the protein. Add sugar three times and beat until there is a big hook

5. 

   Step5:Take 1 / 3 of the egg white and mix well. Then pour the remaining egg white into the egg white. Mix wel

6. 

   Step6:Paste is packed into a flower mounting bag and squeezed into a circle of 6-8cm in the baking tra

7. 

   Step7:Put it into a preheated oven of 160 ℃ and bake for about 15-20 minute

8. 

   Step8:Refrigerated cream, add sugar and beat until stiff. Take half and add tea powder and beat into light green cream

9. 

   Step9:Hold the cake by hand and squeeze it into an ar

10. 

    Step10:Squeeze the whipped cream. Put some strawberry in the middle. Squeeze another layer of whipped cream. Decorate the surface