Cooking Steps

1. 

   Step1:Add hot boiled water to Matcha powde

2. 

   Step2:Stir to no particle stat

3. 

   Step3:Separate the egg white and yolk. Add 30g white sugar to the yol

4. 

   Step4:Stir until sugar melts. Add corn oil. Emulsify evenl

5. 

   Step5:Pour in Matcha liquid and mix wel

6. 

   Step6:Sift in low gluten flour agai

7. 

   Step7:Turn to no particle stat

8. 

   Step8:Add a few drops of white vinegar to the egg white. Add 30g of white sugar three times. Beat the egg whites with the beater until they are hard foaming. That is to say, lift the beater and the egg whites are upright (as shown in the figure)

9. 

   Step9:One third of the protein is put into the Matcha egg paste. Stir evenl

10. 

    Step10:Then pour all the Matcha egg paste into the egg white. Mix wel

11. 

    Step11:After pouring into the mold, lift the mold, shake it a few times, and shake out the big bubbles insid

12. 

    Step12:Put into the preheated oven. Bake at 160 ℃ for 40 minutes, then turn to 175 ℃ for 5 minute

13. 

    Step13:Finished product drawin

14. 

    Step14:Look insid