Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:First, separate the yolk and the egg white in two basins without water or oil

3. 

   Step3:Milk mixed with corn oil until emulsifie

4. 

   Step4:Sift in low gluten flour and Matcha powder. Mix wel

5. 

   Step5:Add the yol

6. 

   Step6:Mix well for later us

7. 

   Step7:Add lemon juice to the egg white. Beat with electric beater until it is thic

8. 

   Step8:Add white sugar. Add white sugar in three times. Beat until stiff foamin

9. 

   Step9:It's OK to lift the eggbeater with a small sharp corner. It's called albumen cream

10. 

    Step10:Add one third of the cream to the yolk batter. Stir or mix wel

11. 

    Step11:Then pour the mixed yolk paste back into the protein cream. Mix it up or down

12. 

    Step12:Pour the mixed cake into the eight inch hollow cake mold of the school chef. Lift up both ends of the mold. Shake it a few times. Shake out big bubbles

13. 

    Step13:Put it into the preheated oven. Heat it up and down for 155 degrees. Bake the lower layer for 55 minutes. It depends on the temper of your oven

14. 

    Step14:Take it out and shake it immediately after baking. Then turn it upside down and cool it before demoulding

15. 

    Step15:Finished product drawin

16. 

    Step16:Figure