Cooking Steps

1. 

   Step1:Mix 3 yolk milk 10g sugar oil togethe

2. 

   Step2:Low gluten flour 55g tea powder 5g sifted into egg yolk paste and stirred evenl

3. 

   Step3:Put 40g sugar in different times to beat the protein to the small sharp corne

4. 

   Step4:Put one third of the albumen paste into the yolk paste and stir evenly, then pour the paste into the albumen paste and gently stir evenly to reduce defoaming and pour into the 6-inch cake mold to shake out big bubble

5. 

   Step5:Adjust the temperature according to your oven I have 145 ℃ for 30 minutes, 160 ℃ for 20 minutes, and I have a split on the top Don't care about detail

6. 

   Step6:Making cake for the second time There's still no scraper, no plasterer Forget to follow the whipping cream. If you want to change the depth, just start to put less Matcha powder and put mango ~ Sweet Zizi in the middle one by on

7. 

   Step7:The key to color and taste is that delicious sugar can properly adjust the quality of Matcha powde