Cooking Steps

1. 

   Step1:Put the low gluten powder and Matcha powder into a vessel without water or oil. Stir evenly.

2. 

   Step2:Separate the egg white and yolk. Put them into a container without water or oil. The egg white needs to be sent. It is recommended to put it directly into the larger container to be sent Add 0.5g salt to the yolk. Stir well.

3. 

   Step3:Add 25g cooking oil. Stir well. (it is recommended to use the edible oil with light fragrance, otherwise it will affect the taste of Matcha.)

4. 

   Step4:Sift in the mixed powder of low gluten Matcha, stir evenly, without particles. (use the eggbeater to stir it directly. I used the silica gel scraper first or the eggbeater to stir it. The bowl I prepared is too small. It's hard to sift the powder. It's recommended to use a large bowl.)

5. 

   Step5:Whisk the egg white until the fish's eyes blister. Add in sugar. Beat the egg white again. Add 10 grams of sugar in three parts. This recipe is not too sweet

6. 

   Step6:It's recommended to beat the egg white for more time. The egg beater can have a small tail .

7. 

   Step7:Use a silica gel scraper to dig a third of the beaten egg white into the tea noodle paste. Mix well. Then pour the batter directly into the beaten egg white container. Continue to mix.

8. 

   Step8:Mix well. You can't see white and dark green.

9. 

   Step9:Pour the fresh and green pasta into the mold. This is for mousse. I only remember pouring it on the baking tray covered with oil paper. Shake the baking tray out of bubbles on the table. Put it in the oven that has been preheated for 10 minutes. 170 degrees. Bake for 10 minutes.

10. 

    Step10:It's done. A little crack. It's still good.

11. 

    Step11:I can be mousse. I didn't shoot it today.

12. 

    Step12:Two and four are Matcha cakes.

13. 

    Step13:Mousse cake. It's nice to eat in summer. It's not icy. It's cool.