Cooking Steps

1. 

   Step1:Mix cocoa powder and Matcha powder with 8g warm wate

2. 

   Step2:Corn oil and milk mixed to emulsificatio

3. 

   Step3:Add 10 grams of sugar and mix wel

4. 

   Step4:Sift low gluten flour. Mix evenly without particle

5. 

   Step5:Separate the eggs. Beat the albumen into a clean container. Refrigerate. Add the yolk into the batter and mix well

6. 

   Step6:Divide the batter into three equal parts. Add the cocoa paste into one part. Mix well

7. 

   Step7:Mix the other one with Matcha powder. The last one doesn't move

8. 

   Step8:Add a few drops of lemon juice to the egg white. Add 30g sugar in three times and beat until it is stiff and foamy. The beater has a small triangle

9. 

   Step9:Divide the protein into three parts. Add them to cocoa paste, Matcha paste and primary color paste respectively

10. 

    Step10:Preheat the oven for 160 degrees. Mix three portions of batter evenly to prevent the batter from coloring. It's better to prepare two scraps. One is to mix the original color, and then mix the cocoa. The other is to mix the Matcha

11. 

    Step11:Stagger the three colors in turn. Add them to the mold several time

12. 

    Step12:Add all batter into the mould, knock the mould gently, shake out bubbles, bake in the oven at 150 ℃ for 42 minute

13. 

    Step13:Out of the furnace and back out. Cold and transparent demouldin

14. 

    Step14:Finished product drawin