Cooking Steps

1. 

   Step1:Prepare materials. Heat butter in water until melted. Sift snow cake powder and Matcha powder.

2. 

   Step2:Separate the yolk and protein of the egg. Pour them into a container without water or oil.

3. 

   Step3:Add salt and 10g brown sugar to the egg yolk and mix well.

4. 

   Step4:Then add the butter and milk in turn and stir them evenly. After each addition, stir them evenly and then add the next one.

5. 

   Step5:Then sift in the Xiangxue cake powder and tea powder. There are measuring spoons in the Xiangxue cake powder bag, so it's very convenient to sift in the required amount.

6. 

   Step6:Mix from bottom to top to make Matcha egg yolk paste. Set aside.

7. 

   Step7:After the protein is stirred evenly at low level, add a few drops of lemon juice and whisk at high speed.

8. 

   Step8:The remaining 50g of brown granulated sugar is used to keep the protein. Add 1 / 3 of the brown sugar to the fishnet and continue to beat. Add 1 / 3 of the brown sugar to the fishnet when it's thick. Add the remaining brown sugar when the protein lines.

9. 

   Step9:When you pick up the egg head, you can have a small upright hook. It's about 89 points. You don't need to completely hard foam.

10. 

    Step10:Add the protein cream three times. Stir well before adding the next time. Stir all the ingredients evenly and then pour into the baking tray with oil paper. Trowel and shake out big bubbles. Preheat the oven to 170 degrees. Bake for about 20 minutes.

11. 

    Step11:The baked Matcha cake slices are quickly put on the cooling rack. Tear off the oilpaper while it is hot. Dangdang Dang. Is the finished product like a track and field. Ha h

12. 

    Step12:Xiangxue cake powder is very easy to use.

13. 

    Step13:There's even a delivery spoon. It's very considerate.