Cooking Steps

1. 

   Step1:Separate the yolk and egg white in an oil-free container. Be sure to have fresh eggs. It's better to be normal temperature.

2. 

   Step2:Mix the yolk and sugar evenly until there is no granule. Add in milk. Continue mixing. Mix well with yolk.

3. 

   Step3:Sift the low gluten flour into the egg yolk milk mixture in step 2 (if it tastes like Matcha, mix the low gluten flour with Matcha powder and sift in). Mix well.. It must be a stir.

4. 

   Step4:Here is the egg white. Add a few drops of white vinegar to the egg white (increase the stability of the egg white). Add sugar in three times. Beat evenly with the beater. It's still hard to bea

5. 

   Step5:The yolk paste is mixed with the batter. Mix well.. Still remember to toss.

6. 

   Step6:Preheat the oven 140 degrees. Bake for 50 minutes.. This is a special mold for 8-inch Qifeng cake. I'm the oven of Changdi 52L. You control the temperature according to your own oven tempe

7. 

   Step7:It's out of the oven ~ I sprinkled a layer of black sesame before baking it, hee he

8. 

   Step8:By the way, I also spread a layer of raisins at the bottom of the mold this time. It's more nutritious. Soak raisins in rum or water for half an hour before use. Is the organization delicate? Super success.

9. 

   Step9:Put the finished picture on the plate ~ cut it into small pieces and enjoy it.

10. 

    Step10:Take a close picture..

11. 

    Step11:I'll give you a finished picture of Matcha Qifeng cake. I used 15g Matcha powder. The color is not particularly green. You can adjust it according to your taste.