Cooking Steps

1. 

   Step1:Egg white protein separation. Add 30g sugar, 40g oil and 40g milk to egg yolk in turn. Mix well. Sift 85g low gluten flou

2. 

   Step2:Drop one or two drops of white vinegar into the egg white. Beat it to the fish eye blister. Add 60g sugar in three times. The electric eggbeater will beat it from low speed to high speed until it has a hook. That is, wet foaming is good. Don't beat it

3. 

   Step3:Preheat the oven at 175 ℃ for 10 minutes. Mix a tablespoon of egg white and egg yolk paste. Then pour them into the egg white paste together. Cut and mix evenly. If you want to spot, take part of the original color paste. Drop it onto the oil paper and bake for one minute. Add the rest of the batter into the Matcha powder. Mix well. The middle layer of the oven is 175 ℃ for 14 minutes. Cool down and tear off the oil paper. Roll the ingredients you like. Freeze in the refrigerator for 20 minutes. Cut into pieces. Finish.