Cooking Steps

1. 

   Step1:The low powder and Matcha powder shall be weighed and sieved first for standby.

2. 

   Step2:The egg yolk and protein are separated. The protein is covered with plastic wrap and refrigerated.

3. 

   Step3:The egg yolk and sugar are mixed first. The milk is added and stirred for 30 seconds. Then the salad oil is added to continue to mix and emulsify until the water and oil are combined. There are many fine bubbles on the surface.

4. 

   Step4:Sift the Matcha flour twice and add the egg yolk paste.

5. 

   Step5:Stir with egg puff until smooth and sticky.

6. 

   Step6:Take the egg white out of the freezer. Add a few drops of lemon juice or white vinegar first. Whisk at high speed.

7. 

   Step7:Whisk until there are big pores. Add the first sugar. Medium speed until the protein becomes fine.

8. 

   Step8:Preheat the oven 180 degrees. Add the second sugar. Continue to beat at medium speed. At this time, the egg cage has not formed a sharp corner.

9. 

   Step9:Beat until a small corner appears. Add sugar for the third time. Beat to a small corner at a low speed. Stop beating.

10. 

    Step10:Add 1 / 3 protein cream to the yolk paste. Cut and mix well. Pour in the remaining 2 / 3 protein cream and quickly cut and mix well.

11. 

    Step11:Pour it into the mold. I made an 8-inch and a 6-inch. The formula is 8-inch. 6-inch is half the dosage of 8-inch.

12. 

    Step12:Put in the cake mold. Turn the oven to 150 degrees and bake for 50 minutes.

13. 

    Step13:Take out the mold immediately after the oven is turned off. The bottom of the mold is under. Shake it down once from a height of 40cm. Turn it upside down to cool.

14. 

    Step14:One hour later, the cake will be completely cooled and demoulded.

15. 

    Step15:Cut the cake into three pieces horizontally. Take one and put it on the mounting table.

16. 

    Step16:Mix 10g of Matcha powder with 20ml of hot water first and let it cool for standby.

17. 

    Step17:Beat the cream 3 times with sugar until it reaches 7 points. Add the tea liquid and stir evenly at low speed. Prepare for plastering.

18. 

    Step18:Cream the first slice of cake with a spatul

19. 

    Step19:Add a layer of honey beans. Add another layer of cake slices. Repeat step 18. Cover the third layer and spread the cream, but do not need to add honey beans.

20. 

    Step20:After finishing, use a scraper to press out the shape on the side of the cake.

21. 

    Step21:The surface decoration can be changed into the fruit you like.

22. 

    Step22:The amount of Matcha powder in this formula is more. The taste is a little astringent. If you don't like it, you can reduce the amount by half.