Cooking Steps

1. 

   Step1:Spread butter on the cake mould to prevent sticking. Or put oil paper on it.

2. 

   Step2:Butter softens so that it can be easily poked down with your fingers.

3. 

   Step3:Add sugar.

4. 

   Step4:First, stir it evenly with a scraper.

5. 

   Step5:Use electric beater to beat eggs. The whipped butter turns white, physical strength increases, and the texture is like a feather like cream. If the temperature is too low, put a warm towel on it.

6. 

   Step6:Break up the eggs.

7. 

   Step7:4-5 times. Add the butter. Beat butter and egg mixture well before adding. Repeat this step 4 times until all the eggs are filled.

8. 

   Step8:This is the way the buttered egg is. There is no oil-water separation.

9. 

   Step9:Sift in low gluten flour, tea powder and baking powder (not required).

10. 

    Step10:In the shape of five petals.

11. 

    Step11:Put the batter in the decoration bag.

12. 

    Step12:Squeeze into the pound cake mold. Use a scraper to make the middle part collapse. Raise the four corners. In this way, we can see the natural and beautiful cracks without cutting.

13. 

    Step13:Bake at 180 ℃ for 45 minutes. Color the crack. It's baking for 23 minutes. It cracks naturally. If it doesn't crack. In 28 minutes, cut a knife in the middle. It will open a beautiful crack.

14. 

    Step14:When baking the cake, make Matcha syrup. After boiling with water and sugar, turn off the fire and add sifted Matcha powder. Mix well. When the cake is warm, it is covered with syrup all around and at the crack. After cooling, wrap the film and refrigerate overnight. It can be kept for 1 to 2 weeks.

15. 

    Step15:The best time to taste is on the third day.

16. 

    Step16:Finished drawings.