Cooking Steps

1. 

   Step1:Add tea powder to warm milk. Mix well with te

2. 

   Step2:Mix in corn oi

3. 

   Step3:Sift in low powde

4. 

   Step4:Mix until there is no dry powder, then knock in the yol

5. 

   Step5:Mixed into a smooth yolk past

6. 

   Step6:Add lemon juice to the egg white. Beat until it is thick. Add sugar into the egg white three times

7. 

   Step7:Mix the yolk paste with the egg white. Mix up and down evenl

8. 

   Step8:Pour into 28x28 square baking tray. Shake gently to remove bubble

9. 

   Step9:Preheat the oven to 150 ℃ and heat it up and down for about 30 minute

10. 

    Step10:Make mousse layer - cream cheese softened at room temperature. Beat over warm water until smoot

11. 

    Step11:Put the gilding tablet into cold water and soak it soft. Add the milk to the warm temperature and put it into the gilding tablet. Mix well and add it into the cheese liquid. Sift

12. 

    Step12:Whipped cream and sugar until half fluffy. Add to the cream mixture

13. 

    Step13:Stir until smooth without particle

14. 

    Step14:Prepare a silica gel bourmec mold. Crush the dry rose. Put it into the mold at wil

15. 

    Step15:Put the prepared mousse solution into the mounting bag and squeeze it into the mol

16. 

    Step16:Cool the cake slices of Matcha Qifeng. Use the same size of the mould to cut out 6 slices

17. 

    Step17:Put the tea cake slices on the cake in turn. Refrigerate for more than 5 hour

18. 

    Step18:Gently lift the cake. Release the cak

19. 

    Step19:Fluff vanilla marshmallow melts in wate

20. 

    Step20:Press into groove after mounting ba

21. 

    Step21:Squeeze to full octave of groov

22. 

    Step22:Put in the beautiful dry rose. It's done.

23. 

    Step23:Slice. Flow heart.

24. 

    Step24:Finished product drawin

25. 

    Step25:Finished product drawin