Cooking Steps

1. 

   Step1:[preparation] it's better to refrigerate the eggs. Protein and yolk were separated. Put the protein in the refrigerator and keep it cold. Mix low powder and Matcha powder and sift them once in advance.

2. 

   Step2:[making yolk paste] add sugar to the yolk and stir until dissolved. Add water first. Stir for about 30 seconds. Stir evenly, then add oil and continue to stir until fine. The surface layer is white. Stir gently. The bottom yolk is still dark, which means the emulsification is finished. The so-called emulsification relies on the action of breaking down oil into small particles to mix different kinds of food materials. Finally, the water and oil are mixed into a uniform emulsion state. The emulsified yolk paste can reduce the separation of oil and water, increase the foaming power and make the volume larger. Mix with batter. It can make the texture of cake fluffy and soft. Make the cake more delicate and soft. It can also reduce water loss during baking, make products wetter and delay agin

3. 

   Step3:Sift the powder again and add it in one time. Stir until the powder disappears. The batter after mixing is thick and not thin. If it is very thin, it is not enough emulsification at the front, which results in poor mixing effect. Now the oven can be preheated. The preheating temperature is 30 ℃ higher than the target temperatur

4. 

   Step4:[making protein cream] the sugar content in this formula is about half of the protein content, so the sugar can be added in three times. First beat at high speed to image. Add a third of sugar.

5. 

   Step5:Change to medium speed and continue to beat until the picture is white. But you can't pick up any sharp corners. You can add sugar for the second time.

6. 

   Step6:Continue to stir until it is in the picture state. Add sugar for the third time when there is a slight sharp angle prototype. Change to low speed stir.

7. 

   Step7:Beat until the end. Turn off the eggbeater. Use the egg net of the eggbeater to stir 12 times in the basin. There is obvious resistance. And you can pull out the complete sharp corner as shown in the picture to stop. Wet hair is a big angle. The angle of droop is less than 90 degrees. There are small angles in August and September. The angle of droop is more than 90 degrees. Dry hair is straight and straight. It doesn't bend. Like the taste of q-moistened. Beat to 7,8,9 and distribute. Those who are sensitive to Qi Feng's wetness can beat up to 10 cakes to distribute if they like to dry.

8. 

   Step8:[mix egg white cream and yolk paste] first pour 1 / 3 of the egg white cream into the yolk paste and mix evenly. Pour the batter into the remaining bow

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