Chinese Food

Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:Separation of protein and yol

3. 

   Step3:Whisk the protein to the fishing net and add suga

4. 

   Step4:Sent to wet foamin

5. 

   Step5:Egg yolk, corn oil and milk mixed togethe

6. 

   Step6:Matcha powder mixed with flou

7. 

   Step7:Flour and tea powder mixed in egg yolk past

8. 

   Step8:Stir well and sift. It will be more delicate and taste better

9. 

   Step9:Add 1 / 3 of the beaten protein and stir evenly. Pour in the remaining 2 / 3. Use the mixing method. Express the mixing from the bottom up to avoid defoaming.

10. 

    Step10:Pour in the mold and scrape it with a scraper. Shake the bubbles. Put it into the oven. Preheat oven 170. Bake at 170 ℃ for 20 minutes.

11. 

    Step11:If the surface feels a little dry, put oil paper on the back cover of the furnace to avoid too dry. Cool down and then release.

12. 

    Step12:Cut the edge into 45 degrees. Roll it up for a better fi

13. 

    Step13:Whipped cream with 1520 grams of sugar until very hair

14. 

    Step14:With a scraper. A little higher on the left. Like a hill.

15. 

    Step15:Use oil paper and rolling pin to help roll up. Wrap the oil paper and put it in the refrigerator for 23 hours. When the cream is frozen hard, it can be sliced and eaten.