Cooking Steps

1. 

   Step1:Prepare for the work first. The mold is a six inch square mold. The middle and side of the mold are covered with oil paper for easy demoulding. Four layers of tin foil are wrapped around the mold for heat insulation because the cake does not need to be overheate

2. 

   Step2:Add brown sugar to the egg white. Whisk at high spee

3. 

   Step3:Whisk the egg white to a large upright poin

4. 

   Step4:Use the beater to beat the yolk at high speed until the color becomes lighter and thicker

5. 

   Step5:Pour all the yolks into the crea

6. 

   Step6:Use a scraper to mix evenly. After mixing, the batter is thick, even and delicate

7. 

   Step7:Sift the Matcha powder and low gluten flour into the batter three time

8. 

   Step8:The mixing method is to add the last powder as gently as possible, and the batter is relatively thick. The texture is not thin. If it is very thin in this step, it is not in place or the mixing method is too heavy

9. 

   Step9:Add milk to honey and mix wel

10. 

    Step10:Then pour in vegetable oil and mix wel

11. 

    Step11:Then pour in vanilla and mix wel

12. 

    Step12:There is no obvious separation of water and oil after the liquid is stirred evenly at las

13. 

    Step13:Add the mixed liquid into the batter three time

14. 

    Step14:It's OK to use the lowest speed of the eggbeater to mix evenly or to use the hand-held eggbeater to mix gently. This step won't defoaming. If the defoaming proves that the previous link has gone wrong

15. 

    Step15:It can be seen from the paste after mixing evenly that there is no bubble

16. 

    Step16:Mix the batter evenly and pour it into the mould to bake for 4550 minutes at 170 degree

17. 

    Step17:Hot air comes out of cak

18. 

    Step18:When the temperature of the cake drops to the warm temperature, put it into the fresh-keeping bag together with the mold. It will be better if the cake is refrigerated overnight and then cut into pieces for eating

19. 

    Step19:Finished product drawin