Cooking Steps

1. 

   Step1:First make the Swan puff. Add water and salt to the butter and bring to a boil over medium hea

2. 

   Step2:Turn off the heat after boiling. Pour in the sifted low gluten flour. Quickly stir with a spatula until there is no flour

3. 

   Step3:Heat the pan over medium heat until there is a layer of white film at the bottom of the pan. Then you can get out of the fire. Transfer the batter to a clean bowl and add the broken egg liquid. Mix it to make a uniform batter

4. 

   Step4:Pour the batter into two mounting bags, one for eac

5. 

   Step5:Squeeze a swan's neck with a small flower mounting bag. It's about 2 shapes

6. 

   Step6:Squeeze the swan's body with a thick flower mounting bag. A water drop shaped batte

7. 

   Step7:Swan's neck 160 degrees 5 minute

8. 

   Step8:Swan body into the oven 190 degrees 20 minutes. Pay attention to swan neck not too deep color

9. 

   Step9:At the end of baking, take it out and let it cool. Start the combination of Swan puffs, cut the bottom layer first, and then divide the shell into two parts

10. 

    Step10:100g cream and 10g sugar are whipped together with an eggbeater until they have a hard pattern. Put them in a flower mounting bag. Then squeeze them on the bottom layer of the puff. Put on the neck. Put wings on both sides

11. 

    Step11:Then make the Matcha whirlpool cake. First, heat the butter and milk to melt

12. 

    Step12:Then sift the tea powder. Sift the low gluten flour together

13. 

    Step13:240g eggs. About 200g egg liquid. And 85g sugar are added. Use the cook machine to beat until the egg liquid turns white. Pick up the mixing head. The egg liquid will hang down and stack like silk

14. 

    Step14:Sift the tea powder and low gluten flour into the egg mixture. Use a scraper to carefully mix them evenly. Mix them to avoid defoaming

15. 

    Step15:Stir in the flour and egg mixture, then pour the melted butter and milk into the mixture along the scraper

16. 

    Step16:Turn over the batter. Pour it into a 28 × 28 baking pan from a high place. Smooth it. Shake away the big bubbles

17. 

    Step17:Bake for 25 minutes at 190 degrees in the oven. Bake until the surface is slightly golden

18. 

    Step18:End of baking. Transfer the cake to the cooling rack while it's hot. Spread a new piece of silicone paper on it. Then turn it over with your hands. Tear off the original layer of silicone paper at the bottom. Put the cooled Matcha cake slices. Cut off the edges. Then cut into six strips with an average width of 4cm

19. 

    Step19:Beat the cream with suga

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