Cooking Steps

1. 

   Step1:After the separation of egg white and yolk, add 30g sugar powder into the yolk, and disperse the yolk liquid until the sugar powder melt

2. 

   Step2:Add 6070ml milk into the yolk liquid. I added 60 according to the online strategy. In fact, I don't think it's a big problem how much the difference is. According to personal taste, more milk will be more fragrant. After that, continue to mix into a uniform liqui

3. 

   Step3:Add 100g of low gluten flour. Mix it with egg yolk to form a uniform paste. Never have flour particles that are not broken. Be patient. Mix slowly. Turn up and down

4. 

   Step4:Pour some Matcha powder into the mixed flour paste. This can also be added or subtracted according to personal preference. Mix it up slowly. Let Matcha powder exist evenly in the flour mustache

5. 

   Step5:The process of beating the egg white is divided into three steps and 60g of sugar powder is added. Finally, the egg white is creamy and thick. There are many things on the Internet that say that little right angles can't be turned over. In fact, my personal way is to turn over the bowl of the egg white. The egg white can't flow down at all, so it must be a good way to beat it

6. 

   Step6:Add the egg white into the flour mustard three times. Stir it up and down to make it fully integrated. Then shake it a few times. Shake out some bubbles. Put it in the oven. Bake it in water. Bake it 150 degrees up and down. 45 minutes later

7. 

   Step7:The first time you make a friend, you can slow down. Bake for 20 minutes first. Check the situation. Then continue. Bake until you insert the cake with toothpick and take it out without sticking the cake. PS. I use the ACA upper and lower temperature control hot air oven. Some ovens have slightly different baking times. Please pay attention to thi