Cooking Steps

1. 

   Step1:Food containers and tools are ready.

2. 

   Step2:One teaspoon of Matcha powder and 30g of low gluten powder are mixed and sieved evenly.

3. 

   Step3:Separate the egg yolk and add 13g of sugar cream to break it up and mix it up. Add 20g of water in turn and then add 20g of salad oil to gently mix it up to the original clear egg yolk. Be sure to stir to this extent.

4. 

   Step4:Sift the mixing powder again. Add the yolk paste and stir until it is thick. If it is thin, it must be that the last layer is not well stirred.

5. 

   Step5:Add 33g icing sugar into the egg white in three times. Add 11g icing sugar into the egg white beater and rotate it at a high speed until the mixing rod has a sharp angle. Add 11g icing sugar for the second time and rotate it at a medium speed until it has a sharp angle. Add 11g icing sugar for the third time and stir it at a low speed until it has a resistance. Add one third of the icing cream into the egg yolk paste and mix it well. Then pour the remaining icing cream into the egg white beater and stir it for a while. Do not stir it for a while Circle clockwise and stir.

6. 

   Step6:After mixing, pour into the mold and shake gently. Put into the oven. The power of each oven is different. The reference temperature is 130 ℃ for 50 minutes

7. 

   Step7:I made it for the first time, too little tea powder