Cooking Steps

1. 

   Step1:1. Separate 4 eggs by hand. Put the yolk into an oil-free and water-free basin.

2. 

   Step2:2. Add 15 grams of sugar.

3. 

   Step3:3. Stir evenly until there is no particle.

4. 

   Step4:4. Add 50g corn oil. Mix well.

5. 

   Step5:5. Add 55 ml of milk and continue to stir evenly.

6. 

   Step6:6. Weigh out 60 grams of low gluten flour.

7. 

   Step7:7. Sift and put into the yolk liquid. Make sure to draw a cross when mixing. Don't draw a circle to prevent the low gluten flour from starting.

8. 

   Step8:8. Sift in 8g of Matcha powder and mix evenly. The mixing method is the same as above.

9. 

   Step9:9. Put aside the evenly stirred and granulated Matcha paste.

10. 

    Step10:10. Weigh out 50 grams of sugar.

11. 

    Step11:11. Take the 4 previously separated egg whites out of the refrigerator. Remember to put them into the refrigerator at the moment of separation. After taking them out, drop 8 drops of lemon juice.

12. 

    Step12:12. Add sugar in three times. For the first time, when the egg white reaches the big bubble, for the second time, when the egg white appears small bubble, for the third time, when the egg white appears grain, add the last sugar until the beater picks up the little hook. Eight points can be used to kill.

13. 

    Step13:13. Add the good protein into the Matcha liquid in three times. Still don't draw a circle. Stir with cross.

14. 

    Step14:14. Do not stir too long to avoid defoaming.

15. 

    Step15:15. Put the mixed cake paste into the square mold. Shake out the bubbles. Put it into the oven with 160 ℃ preheating for 10 minutes. Bake for 20 minutes at 160 ℃.

16. 

    Step16:16. I'm in a hurry later. I didn't have time to take a picture. The steps are very simple. Add sugar to beat the cream. A layer of cream and a layer of honey red beans. Do it well and add a little decoration. It's done. It's OK for all ages.