Cooking Steps

1. 

   Step1:Prepare all the ingredients. Separate the egg yolk from the protein.

2. 

   Step2:Beat up the yolk. Pour in the corn oil. Mix well on one side.

3. 

   Step3:Then pour in the milk. Mix well as above.

4. 

   Step4:Add sweet osmanthus and sugar. Mix quickly.

5. 

   Step5:Sift in the low gluten flour and tea powder. Mix with the word drawn from the egg or with a scraper.

6. 

   Step6:Add a few drops of lemon juice to the egg whites. Beat the egg beater to the eye bleb state.

7. 

   Step7:Then add one third of the fine sugar. The edge of the basin must be scraped clean. Then continue to beat. The egg white begins to become delicate. Add the remaining half of the fine sugar. Continue to beat. When the egg white becomes thick and begins to appear lines, add the remaining fine sugar. Slowly until the beating head feels resistance. It's OK to have upright small sharp corners.

8. 

   Step8:Take out the prepared egg yolk paste. Add one third of the protein cream. Turn it over with a scraper. Then add one third of the protein cream. Turn it over again quickly and evenly.

9. 

   Step9:When you can't see the albumen cream, turn the batter back into the remaining albumen cream. Mix in the same way.

10. 

    Step10:Pour the prepared batter into the mold. Shake it. Put it on the baking tray.

11. 

    Step11:Put it into the oven with 180 ℃ and 160 ℃ on the fire. Bake for 35 minutes. (preheat the oven in advance according to your own speed. Preheat for at least ten minutes

12. 

    Step12:After baking, take out the mold immediately, leave it for 12 minutes, and cool it after demoulding. (the silicone mold here should be demoulded while it is hot.

13. 

    Step13:Finished picture of Matcha and osmanthus cak

14. 

    Step14:Finished picture of Matcha and osmanthus cak

15. 

    Step15:Finished picture of Matcha and osmanthus cak

16. 

    Step16:Finished picture of Matcha and osmanthus cak