Cooking Steps

1. 

   Step1:Gather ingredients and weigh.

2. 

   Step2:Separate the egg white from the yolk. Beat up the yolk first. Add in the sugar and mix well.

3. 

   Step3:Add oil in two times. Stir until there is no oil-water separation.

4. 

   Step4:Mix with milk.

5. 

   Step5:Sift in the low flour. Stir like a stir fry until it is smooth. (no circle

6. 

   Step6:Add the Matcha powder and mix smoothly for standby.

7. 

   Step7:Egg white beating - use electric beater to make fish eye bleb. Add 1 / 3 sugar to make more delicate bleb.

8. 

   Step8:Add one third of the sugar twice. Beat until a big hook appears. Add the remaining sugar. Beat until it is hard to foam. As shown in the figure, a short and straight small sharp corner is OK.

9. 

   Step9:Preheat the oven for 150 ℃ for 5 minutes. At the same time, take out one third of the batter. Add it to the Matcha yolk paste. Cut and mix evenly (do not circle to avoid defoaming).

10. 

    Step10:Then pour all the mixed Matcha paste into the albumen paste.

11. 

    Step11:It is also mixed by turning or cutting. Mix quickly (do not circle again) to make the cake paste.

12. 

    Step12:Pour the cake paste into the eight inch Qifeng cake circular film. Shake it gently on the table top. Shake out the big bubbles. Put it into the preheated oven. Heat it up to 150 degrees and heat it down to 140 degrees for 45 minutes. (baking temperature is only for reference. The actual operation shall be determined according to the temper of the oven

13. 

    Step13:Vibrate the hot air out of the oven, turn it upside down and cool it on the baking net for demoulding.

14. 

    Step14:Finished product.