Cooking Steps

1. 

   Step1:Make yolk batter - beat 3 yolks in a conditioning basin. Add about 1 / 2 amount of sugar (35g). Beat with electric beater until white and frothy. Add water, salad oil and vanilla extract to mix in order. Sift in the low gluten flour (cake body). Stir until the paste is sticky.

2. 

   Step2:Pattern making - put 2 teaspoons of yolk paste into a small bowl. Add 1 / 2 teaspoon of low gluten flour (pattern) and mix.

3. 

   Step3:In the same way, take 1 teaspoon of egg yolk batter and put it into another small bowl. Then add 1 teaspoon of Matcha dissolved in heated water to make a dark green batter. (dissolve Matcha powder with 20ml hot water

4. 

   Step4:Break up one protein in another conditioning basin. Use an electric eggbeater to beat the bubbles. Finally, add a pinch of cornmeal and whisk until the egg beater is lifted. The egg beater is sharp.

5. 

   Step5:Divide the method 4 protein cream into 3 parts. Take 1 part and add it into the small bowl of method 2, stir evenly. Then put it into the mounting bag.

6. 

   Step6:In the same way, take 3 tablespoons of method 4 protein cream and add it into the small bowl of method 3 and stir evenly. Then put it into the mounting bag.

7. 

   Step7:Lay the pre painted baking paper on the baking tray. Use the white paste mounting bag to draw the line pattern. Because the extruded line is thin, let the drawn line be a little thick. Bake in the oven for 1 minute.

8. 

   Step8:Use dark green batter to draw a diamond pattern on the baking tray with the pattern. Bake in the oven for 1 minute.

9. 

   Step9:Add the rest of the Matcha dissolved in hot water to the batter of practice 1 and mix.

10. 

    Step10:Break up the 3 proteins in the conditioning basin and use the electric egg beater to beat the bubbles. Beat until hard foaming. Add in the remaining fine sugar in practice 1. Stir until shiny. Then add in the remaining corn flour (less than 1 teaspoon) and whisk to the egg beater. The egg beater will be sharp.

11. 

    Step11:Add the remaining protein cream in practice 4 to practice 10, and then add all the protein cream in practice 7 in three times. Stir well until there is no protein cream block, until it becomes a smooth batter.

12. 

    Step12:Pour the batter of practice 11 into the baking tray with the baking pattern. After the surface is trowelled, tap the baking tray for 2-3 times to drain the air.

13. 

    Step13:Bake - bake in an oven at 170 degrees for 15 minutes. Cover the surface of the baked cake with baking pape

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    Step18: