Cooking Steps

1. 

   Step1:The softened butter is mixed with sugar powder three time

2. 

   Step2:Beat the butter until it is white and puffy.

3. 

   Step3:Add a small amount of broken whole egg liquid several times. Stir each time until it is completely absorbed.

4. 

   Step4:After all the egg liquid is mixed, it should be completely emulsified and smooth without oil-water separation.

5. 

   Step5:Divide the butter into two equal parts. 6) A

6. 

   Step6:In one part of the butter, sift in material a of Matcha and low powder. Mix well with a scraper. Add in the honey red bean.

7. 

   Step7:In the other part of butter, sift in cocoa and low flour of material B. mix well with a scraper

8. 

   Step8:Two finished batter

9. 

   Step9:Put the Matcha batter into the mold. It doesn't need to be troweled. It will pile up naturally. Shake the mold on the table top to fill the ga

10. 

    Step10:Put the cocoa batter on the Matcha batter. Smooth it with a spoon. Spray water on the surface and bake it in the oven. 180 ℃. Fire up and down. Middle layer. 35-40 minute

11. 

    Step11:When baking the batter for about 15 minutes, take out the batter and make a cut on the surface with a sharp knife. Continue baking until it is mature.

12. 

    Step12:After baking, take out the mould and air it on the drying net to a low temperature.

13. 

    Step13:Take it out together with the pad paper. Boil the syrup raw material water and sugar. Brush it on the cake surface with a brush. Let it cool thoroughly. Wrap it with a plastic wrap and refrigerate overnight.