Cooking Steps

1. 

   Step1:Prepare all kinds of materials. Measure with food scale. Separate and repack the egg white and yolk. Do not mix the egg white with a drop of yolk. The bowl for beating the egg white should be clean and dry.

2. 

   Step2:(yolk paste) add sugar to the yolk and stir until it is dissolved. Then add water and stir for about 30 seconds. Then add oil. Stir until the surface is white and emulsified. The cake needs to be emulsified in place to make it softer. (I couldn't find this picture when I did it, so I found one online for your reference.

3. 

   Step3:The sifted Matcha powder. The low powder is stirred evenly (because the Matcha powder I bought is green tea), so the color is not so good-looking. It is thick after mixing. If it is too thin, it is not enough to emulsify.

4. 

   Step4:(egg white cream) sugar is added three times in total. Beat with an egg beater. First high speed beat to picture shape and then add the first sugar (1 / 3)

5. 

   Step5:Beat at medium speed until it looks like a picture. It has turned white but can't pick up any sharp corner

6. 

   Step6:Continue to stir until it looks like a picture. There is a slight sharp corner. Add the remaining sugar. Stir at a lower speed.

7. 

   Step7:Beat until it looks like a picture. The sharp corner is obvious. There is obvious resistance when the eggbeater scrapes in the basin. The one who likes wet hair can beat like this. The one who likes dry hair can make the sharp corner stronger. But don't beat it too much.

8. 

   Step8:Mix the egg yolk cream (ignore that the egg yolk cream in the picture is yellow, this is the picture without tea powder and the picture with tea powder can't be found). Mix it twice. First, put a part of the egg yolk cream into the egg yolk cream with a spatula. Mix it with a spatula in the way of mixing (not circle type mixing). After mixing, put the mixture into the remaining egg yolk cream basin. Continue to mix.

9. 

   Step9:Pour the cake paste into the baked bun. Shake it vigorously until there is no bubble. It can be dropped and shaken several times at a place about 25cm away from the table top and then put into the oven. I use the Glanz oven. The oven needs to be preheated first. 160 is baked for 50 minutes. At the beginning, I usually drive to 180. After a while, the temperature of the cake will rise and then drop to 160. If the cake cracks, the temperature will drop a little (this recipe is that I am comfortable with a lot) The cake is delicious and soft.

10. 

    Step10:Put a baking net on the table, turn the cake upside down and then put it on the net. Let's cool it and then mold it.

11. 

    Step11:Cream should be whipped well. In a cold environment, you can turn on the air conditioner. The bowl for whipping cream can be refrigerated in advanc

12. 

    Step12:

13. 

    Step13: