Cooking Steps

1. 

   Step1:Raw material

2. 

   Step2:. protein yolk separation. The basin containing protein should be free of oil and water. It is better to use a stainless steel basin. Add a few drops of white vinegar. Beat the egg white to the rough bubble with an electric beater. Add 20 grams of white sugar

3. 

   Step3:Continue stirring until the protein starts to become thicker. When it is thicker, add 20 grams of sugar to continue.

4. 

   Step4:Add 20 grams of sugar to the delicate bubble

5. 

   Step5:Continue to beat. When the egg beater is lifted, the protein can pull out a short upright sharp corner, indicating that it has reached the state of dry foaming. It can stop beating.

6. 

   Step6:Add 30g white sugar to the yolk. Use the hand beater to break it up. Do not beat the egg yolk. Add milk and stir well. Add vegetable oil in several times and stir wel

7. 

   Step7:Sift low powder, salt and baking powder into the yolk past

8. 

   Step8:Then add the Matcha powder. Stir until there is no granul

9. 

   Step9:Put one third of the protein into the egg yolk paste. Turn it over gently with a rubber scraper from the bottom to the top. Do not stir in circles to prevent the protein from defoaming

10. 

    Step10:Mix well. Pour the remaining 2 / 3 protein into the yolk paste. Mix well in the same way until the protein and yolk paste are well mixed. Pour the mixed cake paste into the mold. Smooth it. Hold the mold by hand and shake it twice on the table. Shake the air inside. Preheat the oven for 150 ℃. 55 minutes. Take out the baked cake from the oven. Immediately pour it on the cooling rack until it cools down. Cool it for 30 minutes and demould.