Cooking Steps

1. 

   Step1:4 eggs are divided into 3 proteins. 3 yolks. 1 protein. One yolk is not neede

2. 

   Step2:Beat up 3 yolks. Add about 35g sugar. Add water, salad oil and vanilla essence in turn. Mix well. Sift in 80g of low powder. Sti

3. 

   Step3:Stir well until the batter is smooth and stick

4. 

   Step4:Put pattern paper on the baking tray. Put oil paper on it. Spread a layer of salad oil on the kitchen paper

5. 

   Step5:Add 20ml of warm water to Matcha powder and mix wel

6. 

   Step6:Prepare a small bowl to take 10g of egg yolk paste, add 2G of low powder to mix, then prepare a small bowl to take 5g of egg yolk paste, add 5g of prepared Matcha, and make a dark green batte

7. 

   Step7:Mixed batter. The primary color batter I prepared here is a little too much because of low powder pouring. It's a little dry, which leads to uneven thickness when squeezing flowers. Please pay attention to it

8. 

   Step8:One protein breaks u

9. 

   Step9:Beat the blisters with electric beater. Add a pinch of corn starch 2G. Beat to a sharp corner

10. 

    Step10:As shown in the figur

11. 

    Step11:Take one third of the protein cream and add it to the primary color batter in step 7. Stir evenly; take 15g of the protein cream and add it to the dark green batter. Stir evenl

12. 

    Step12:Separately put into the decoration ba

13. 

    Step13:Draw lines with white batter. Bake in oven for 1 minute. Take ou

14. 

    Step14:Dark green batter depicts a diamond pattern. Bake in the oven for another minute. Take it out. The pattern is ready

15. 

    Step15:Roasted patter

16. 

    Step16:Add the rest of Matcha dissolved in hot water to the egg yolk paste and mi

17. 

    Step17:Add a little lemon juice to the egg white and beat it up

18. 

    Step18:Add the remaining sugar. 30g. Stir until the protein is shin

19. 

    Step19:Add the rest of cornstarch. 3G. Whisk until the egg beater is lifted. It is in a sharp corner state

20. 

    Step20:As shown in the figur

21. 

    Step21:Add the remaining part of a protein paste made in step 10 into the three protein pastes. Then scoop one third of the protein paste into the yolk paste of step 23. Mix well

22. 

    Step22:Spoon another third of the batter into the yolk batter in step 16. Mix well

23. 

    Step23:Then pour it back into the rest of the batter. Mix it all up to make a smooth batter

24. 

    Step24:Pour it into the baking tray with the baking pattern. Flatten it. Tap the bottom. Shake out the air

25. 

    Step25:Preheat oven 170 degrees. Bake for 15 minute

26. 

    Step26:Cover the baked cake with oil paper. Pour it on the cooling grid together with the baking tray. Take ou

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