Cooking Steps

1. 

   Step1:Soften the butter and put it into a bowl. Beat it into a fine paste with a hand beate

2. 

   Step2:Add in the sugar. Beat well. Lighten the butter past

3. 

   Step3:Add the egg mixture 34 times. Beat each time until it is completely absorbed and then add another time

4. 

   Step4:After the eggs are added, they should be light and fluffy cream past

5. 

   Step5:Mix the low gluten flour, Matcha powder and baking powder into the butter paste. Use a rubber scraper to mix evenly in an irregular direction

6. 

   Step6:Do not circle and stir the cake paste after adding flour, so as not to produce gluten and affect the fluffy taste of the cake

7. 

   Step7:Add chopped ripe walnuts and dried raisins to the batter. Then turn it over with a scraper and mix evenly

8. 

   Step8:Evenly coat the inside of the mold with softened butter to prevent stickin

9. 

   Step9:Then put the batter into two molds respectively. About eight minutes ful

10. 

    Step10:Preheat the oven 180 degrees. Heat it up and down. Place the baking mesh in the middle of the oven. Bake for about 25 minutes