Cooking Steps

1. 

   Step1:Protein, yolk separation. Protein into no oil and water in the bow

2. 

   Step2:In the yolk bowl, pour in the oil and milk. Mix gently

3. 

   Step3:Pour in the sifted low powder and Matcha powder. Use the hand eggbeater to mix evenly from the outside to the middle (fast); because the batter is thick, pour in a small amount of milk (more than 5g) as the case may be and mix evenly; lift up the batter to make it smooth

4. 

   Step4:Whisk some fish eye blebs at low speed. Add sugar and lemon juice. (preheat oven for 10 minutes in advance. Heat up and down for 170 ℃

5. 

   Step5:Adjust the 3 stalls at medium speed and send them (coarse head and 1 stalls). When the protein appears fine foam, add 1/3 white sugar

6. 

   Step6:Continue to beat until the protein is thick and there are lines on the surface. Add the remaining white sugar and beat at high speed. When lifting the egg beater, beat the egg white to the chicken tail (pull up the small hook); dig a piece with fingers. There are short sharp edges at both ends. The egg white in the basin is also straight.

7. 

   Step7:Take one third of the protein paste and put it into the Matcha egg yolk paste. Mix it evenly and pour it back into the protein paste basin.

8. 

   Step8:Turn the bowl with the left hand and mix the batter evenly with the right hand. The cake paste is delicate and glossy.

9. 

   Step9:Pour the cake paste into the flower mounting bag. Squeeze it vertically into a small paper cup (because the cup is very small, it's almost full). Then put it upright a little bit. (put several large paper cups into the rest of the batter. Put less batter

10. 

    Step10:Shake the pan vigorously. Stir the bubbles on the paste with a scraper.

11. 

    Step11:Sprinkle some red beans on the surface (scattered, concentrated, it will sink to the bottom

12. 

    Step12:Into the oven. Middle. 170 degrees. About 25 minutes. Take it out. Shake it.