Cooking Steps

1. 

   Step1:Egg white protein separatio

2. 

   Step2:Mix the yolk and sugar evenl

3. 

   Step3:Stir well with cooking oi

4. 

   Step4:The Matcha powder is soaked in warm water. It's stirred evenly without particles. I use Yuzhi Matcha. I like to eat Matcha, so I put a lot of Matcha powder. But Matcha powder is easy to agglomerate. So I make it with water first and then add it to the egg yolk paste. I don't add water, oil and powder first

5. 

   Step5:Add Matcha to the mayonnais

6. 

   Step6:Sift in low gluten flour. It's sticky

7. 

   Step7:Egg whit

8. 

   Step8:Beat the egg white and yolk paste evenly. Pour into the 6-inch mol

9. 

   Step9:The temperature of my oven is relatively high. I set it to 160 degrees and bake it for 35 minutes. It's cracked. So I don't want to shoot the front. Hahaha, it doesn't matter. Anyway, I do the bottom. I don't mind being embarrassed if it's cracked. In addition, the amount of powder is relatively large, so the climbing is about one or two centimeters lower than the general Qifeng

10. 

    Step10:The cake is divided into two pieces after cooling. I cut off the split surface. The leftovers can also be eaten. Hahaha. Although it is not as high as Qifeng, it is still soft and elastic

11. 

    Step11:Cut strawberries in hal

12. 

    Step12:Cream the first layer of cake. Cut the cake and put the strawberries down. Oh, the cream beat me. I have to make do with it

13. 

    Step13:Cream the strawberries. Cover with another slice of cak

14. 

    Step14:Plaster. Decorate with strawberries. Ignore the whipped cream. Sweat. It's only to comfort yourself. What you eat doesn't matter

15. 

    Step15:It's still pretty good-looking in sectio

16. 

    Step16:It's pretty photogeni

17. 

    Step17:Another one hahah