Cooking Steps

1. 

   Step1:Prepare all materials. All containers must be free of water and oil. Take two large and deep pots. Separate the egg yolk from the egg white. Add oil and 10g sugar into the egg yolk and mix them with a hand beater. Then add 60g normal temperature or slightly warmed milk. Then continue to mix them into the egg yolk. Take a small bowl of 25g normal temperature milk (or cold boiled water) and dissolve the Matcha powder in it. Mix it into a paste. Then pour it into the egg milk mixture just now and mix it well. Then sift in the low gluten flour. Mix it back and forth in the Z-shape with the hand beater. Be careful not to stir it in circles. Otherwise, the flour will become gluten and shape the taste of the cake. To be mixed to no dry powder. No clear granular. Lift the eggbeater to feel the paste smooth. Not for more mixing. Put the batter aside for use.

2. 

   Step2:The next step is to whiten the egg white. This step is the key to the success of the cake. First, drop a few drops of lemon juice into the egg white (if not, white vinegar can be used instead) and add 50g of fine sugar three times. You can't be lazy and add it at one time. First use the electric egg whisk to make a few. Add the first fine sugar when the fish eyes appear in the egg white. Then continue to whip the egg white. Add second sugar to the egg when the egg is thicker. Then continue to send. The egg white appears more delicate foam. When it looks like the cream state, add the last fine sugar to send the hard foam. That is, the egg white appears obvious grain. Egg beater in advance. There are small sharp corners in the egg white. Even if the bowl is upside down, the egg white will not fall down.

3. 

   Step3:Because there is only one hand making the cake. Every step is not clear. Ha ha. Please forgive me. First, take 1 / 3 of the egg white from the egg white bowl with a silica gel scraper and put it into the egg yolk batter. Then, mix the egg yolk batter and the egg white with the method of up and down mixing. Do not mix them in circles. Because it is easy to cause defoaming. The cake will not rise. After mixing evenly, we will pour this basin of batter into the basin with the remaining 2 / 3 of the egg white. Continue to mix the egg batter with the method of mixing and cutting. (the oven can be preheated at the same time by this step. The upper and lower tubes are 180 degrees.

4. 

   Step4:Put a piece of oiled paper on the top of the baking tray. Pour the batter in and scrape it flat. Then take the baking tray and shake it on the table top for several times to shake out the bubble

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