Cooking Steps

1. 

   Step1:Wash and dry the preserved eggshell

2. 

   Step2:Take three eggs. Separate the yolk from the protei

3. 

   Step3:Add 20 grams of sugar. Break up the yol

4. 

   Step4:Butter is melted and mixed with egg liquid. Corn oil can be used instead. Because if the hand is slow, butter will solidify and affect the product

5. 

   Step5:Take 30g milk. First add the Matcha powder into the milk. Wait until the Matcha powder is fully integrated into the milk and then pour into the yolk liquid

6. 

   Step6:Sift 50 grams of flour. Pour into the egg yolk past

7. 

   Step7:Pour the rest of the soup into the protein. 10% beat. Add sugar three time

8. 

   Step8:Egg yolk paste is added to the protein in three times. Stir evenl

9. 

   Step9:Put it into the flower mounting bag and squeeze it into the eggshel

10. 

    Step10:Preheat oven to 180 degrees in advance. Bake for 20 minute

11. 

    Step11:Cool the baked cake. Then draw your favorite patter

12. 

    Step12:Very soft Matcha cake is finishe