Cooking Steps

1. 

   Step1:How to prepare all materials for the separation of oil-free and anhydrous egg whit

2. 

   Step2:30g white granulated sugar is added to the egg yolk in one time and sent to a little whit

3. 

   Step3:Add water and oil and mix wel

4. 

   Step4:Sift the low gluten flour and Matcha powder into the mixed yolk liqui

5. 

   Step5:Stir evenly until no particle

6. 

   Step6:40g of white granulated sugar is added into the protein solution in three times until the egg beater picks up the protein and it is crooked

7. 

   Step7:Pour one third of the protein solution into the Matcha liquid and stir it evenly. Then mix it again in the remaining protein solution (do not stir it in circles

8. 

   Step8:Pre exam in oven for 3 minute

9. 

   Step9:For 20 minutes when the oven is set to 190 degrees, take out the back button and cool it dow

10. 

    Step10:Wrap the plastic wrap and refrigerate in the fridge for cream decoration tomorrow (I can't get up in the morning when I have to use the ingredients

11. 

    Step11:Finished product drawin