Cooking Steps

1. 

   Step1:Prepare the ingredients for the Matcha cake.

2. 

   Step2:Separate the egg white and yolk. Add 30g milk, 25g corn oil, 50g sugar into the three yolks 0.5g Salt.

3. 

   Step3:Mix well.

4. 

   Step4:Sift in 55g of low gluten powder and 6G of Qinglan Matcha powder.

5. 

   Step5:Mix into a dry powder.

6. 

   Step6:Preheat the oven 150 degrees. Put the cake mould together.

7. 

   Step7:Add 3G Tata powder to 3 egg whites.

8. 

   Step8:Two minutes at high speed. Beat the egg white until it is soft and bubbly.

9. 

   Step9:Add 1 / 2 egg white to Matcha egg yolk batter. Mix up and down evenly.

10. 

    Step10:Then pour the batter into the remaining egg white. Mix well.

11. 

    Step11:Pour the batter into the mold. Drop the cake mold up and down. Shake out the bubbles in the batter.

12. 

    Step12:Bake in the oven for 45 minutes.

13. 

    Step13:The baked cake is buckled on the net rack. After demoulding, cut into 3 equal parts for standby.

14. 

    Step14:350g cream with 35g sugar.

15. 

    Step15:Cream.

16. 

    Step16:Add 15g of sugar and 10g of Qinglan Matcha powder to 150g of cream, and beat to Matcha cream.

17. 

    Step17:Take a piece of Matcha cake, spread a layer of original cream evenly, and then cover it with Matcha cake.

18. 

    Step18:With cream. Spread well.

19. 

    Step19:Decorate with Matcha cream and plain cream. Garnish with mint leaves.