Cooking Steps

1. 

   Step1:1. Separate the yolk and protein in a clean, water free and oil-free basin.

2. 

   Step2:2. Squeeze a few drops of lemon juice into the protein. Beat with an egg beater until it's in a rough state. Add 10 grams of sugar (30 grams in total) and continue to beat.

3. 

   Step3:3. Whisk the protein to the bubble state. Add 10 grams of sugar. Continue to whisk.

4. 

   Step4:4. Whisk the protein to the textured state. Add 10 grams of sugar. Continue to whis

5. 

   Step5:5. Until it's sent. Lift the egg beater's protein into an inverted triangle. Until it's in a dry foaming state. Refrigerate the beaten protein.

6. 

   Step6:6. Add 20 grams of sugar in the yolk. Beat with the beater until the sugar melts

7. 

   Step7:7. Add salad oil while stirring. Mix thoroughly.

8. 

   Step8:8. Stir while adding milk. Mix thoroughly.

9. 

   Step9:9. Sift the low gluten flour into the yolk paste, and mix evenly until it is smooth and fine without dry powder particles.

10. 

    Step10:10. Take out the protein cream from the refrigerator. Take half of the protein and add it to the yolk bowl. Stir quickly from bottom to top.

11. 

    Step11:11. Add the mixed egg yolk paste into the remaining protein. Quickly mix from top to bottom.

12. 

    Step12:12. Divide the batter into two parts. Take one part. Put the Matcha powder and mix it quickly from top to bottom.

13. 

    Step13:13. Take the bottom mold of the cake, scoop a tablespoon of yolk paste into the mold, and then scoop a tablespoon of tea powder into the mold (the oven can be preheated at this time). The time and temperature of each oven are different.

14. 

    Step14:14. And so on. Pour all the faces into the mold. Shake on the table a few times. Shake out bubbles. Put into the preheated oven. Lay down the layer. 180 ° for 20 minutes.

15. 

    Step15:15. Turn it upside down and let it cool down. (forgot to take a picture of this step) then demould.

16. 

    Step16:16. Cut with a knife, and you will enjoy the beauty.