Cooking Steps

1. 

   Step1:Prepare all the ingredients. Weigh the

2. 

   Step2:Separate the yolk from the whites and put them in a container free of oil and water. Add 15g sugar powder to the yolk and stir wel

3. 

   Step3:Add corn oil again. Mix wel

4. 

   Step4:Put the water in the microwave for 10 seconds. Pour it into the tea powder while it's warm. Stir it into a non granulated batter

5. 

   Step5:Pour the Matcha paste into the egg yolk liquid. Stir evenl

6. 

   Step6:Sift in low gluten flour. Mix wel

7. 

   Step7:Now we'll send the protein. First drop 5 drops of lemon juice into the egg whit

8. 

   Step8:Electric eggbeater, gear 1, slow speed to coarse bubble shape. Add 1 / 3 sugar powde

9. 

   Step9:Beat to a fine bubble. Add 1 / 3 sugar powde

10. 

    Step10:Add the rest of the sugar powder when you get the line

11. 

    Step11:Beat to dry foaming (the protein has small upright horns

12. 

    Step12:Spoon 1 / 3 protein into the Matcha paste. Mix wel

13. 

    Step13:Add the protein into the Matcha paste in two times. Stir it evenly. Do not see the protein

14. 

    Step14:Take out a clean 6-inch movable bottom mold. Put oil paper at the botto

15. 

    Step15:Pour in the Matcha paste. Shake lightly. Shake out big bubble

16. 

    Step16:Put it in the preheated oven. 160 ° 45 minutes 50 minute

17. 

    Step17:Back buckle after discharging. Demould after coolin