Cooking Steps

1. 

   Step1:1. Separate the egg yolks. Beat egg yolk with sugar. Add corn oil and 20g water. Mix well with egg.

2. 

   Step2:2. Mix the Matcha powder with 10g water, then add the egg yolk and mix evenly.

3. 

   Step3:3. Sift in the flour with low gluten, mix evenly and stand aside.

4. 

   Step4:4. Add the protein into the lemon juice. Beat until it's thick. Add in the sugar three times. Beat until it's firm and sharp.

5. 

   Step5:5. Put one third of the protein into the egg yolk paste and mix well. Then mix with the remaining protein evenly.

6. 

   Step6:6. Add the peas. Stir slightly.

7. 

   Step7:7. Pour in the mold. Two 4-inch hollow molds and two 4-inch round molds.

8. 

   Step8:8. Put it in the preheated oven. 145 ℃ for 3540 minutes.

9. 

   Step9:9. After baking, put it upside down and cool it for demoulding. Sprinkle with yogurt or cream. Garnish with peas and serve.

10. 

    Step10:

11. 

    Step11: