Chinese Food

Cooking Steps

1. 

   Step1:Blanch the Matcha. Pour in the oil. 20g sugar. Add four yolk

2. 

   Step2:Cut and mix well to make egg yolk past

3. 

   Step3:Put the separated egg white in a container without oil or wate

4. 

   Step4:Beat until the big fish bubble and add 15g suga

5. 

   Step5:Continue to beat until the delicate bubbles are filled with 15g white suga

6. 

   Step6:Continue to add 15g white sugar and whisk to the small upright hor

7. 

   Step7:Eggbeater pull up stat

8. 

   Step8:Preheat the oven for 300 degrees. Then take a third of the albumen paste and add it into the yolk paste. Be careful not to stir it. Turn it from the bottom to the top like cooking. Use the other hand to rotate the basin. It's faste

9. 

   Step9:Add the last third of continuous cutting and mixing evenl

10. 

    Step10:It's easier to defoamer the batter with tea powder, so it should be light and fast, but it should be well mixed. The last state is a state of accumulation. It's not a state of direct flo

11. 

    Step11:Pour batter into the mold from a high place. Slightly shake out bubble

12. 

    Step12:300 degree baking for an hour. I didn't cover it. The color is a little dark but acceptable. A little cracking doesn't have a great impact. I didn't fill the bowl because I used four eggs in the recipe. And my mold was also deep. Generally, 8-inch Qifeng needs 6 eggs if it wants to be full. If it doesn't make cake embryo, it has no special influence. Use less eggs in special period -

13. 

    Step13:If it's cold for an hour, it can be demoulded. It's very easy to demould the bottom moul

14. 

    Step14:Cut it. It's very delicate

15. 

    Step15:It's flexible to knea

16. 

    Step16:Black background is cool to