Cooking Steps

1. 

   Step1:Put five eggs in the egg basin. Add 100 grams of suga

2. 

   Step2:Use the electric egg beater until the 8 characters of the egg beater cannot disappear.

3. 

   Step3:Sift in 160 low gluten powder for three times and mix well.

4. 

   Step4:40 grams of corn oil and 40 grams of milk are stirred to emulsify

5. 

   Step5:Pour in batter and mix well.

6. 

   Step6:Pour the batter into the mold and shake it twice to produce bubbles.

7. 

   Step7:Preheat the oven. Bake at 120 ℃ for 35 minutes, then turn to 140 ℃ for another 35 minutes.

8. 

   Step8:Bake the cake embryo and turn it upside down to cool.

9. 

   Step9:The dried cake embryo is cut across from the middle

10. 

    Step10:200g light cream and 15g white granulated sugar, leave a little cream and mix it with Matcha powder. Put the rest into the flower mounting bag. Squeeze evenly on the cake embryo to make a sandwich

11. 

    Step11:Stack two layers of cake embryos together. Squeeze another layer of cream on the surface of cake embryos

12. 

    Step12:Cream with Matcha powder is squeezed on the side of the cake. The rest is decorated on the top. Finally, strawberries are added. Perfect.