Cooking Steps

1. 

   Step1:Separate the yolk from the egg white. Put the separated egg white in the beating bowl. Add suga

2. 

   Step2:First, stir it at a high speed to form a fish eye bubble. Then add 1 / 3 of sugar.

3. 

   Step3:Beat with electric beater until volume doubled. Add 1 / 3 sugar. Hit to the hard foaming state.

4. 

   Step4:Add yolk to the egg white and beat one yolk in turn. Put down another yolk

5. 

   Step5:Beat with electric egg beater to full fusio

6. 

   Step6:Sift in the flour with low gluten. (the main function of sifting is to remove the lumps produced during the storage of flour and make the flour more fluffy). Use the hand beater to stir until the flour is free of particles

7. 

   Step7:Add corn oil to the milk. Stir until it is completely mixed and emulsified

8. 

   Step8:Take a spoonful of batter and add it to the mixed milk. Use the hand whisk to mix it evenly.

9. 

   Step9:Pour the batter back into the whole batter. Stir quickly and evenl

10. 

    Step10:It's full in six mould. There's a little batter left. There are two paper cups in it

11. 

    Step11:Bake in the preheated oven at 170 ℃ for 20 minutes. Let it cool after it is out of the ove

12. 

    Step12:Whipped cream in a beating bowl. Beat with sugar

13. 

    Step13:The whipped cream is in the following stat

14. 

    Step14:Add Matcha powder to whipped cream. Stir with a spatula until well blende

15. 

    Step15:Put the cream in the flower mounting bag. Use a six tooth flower mounting mouth

16. 

    Step16:Just squeeze out your favorite pattern on the cak

17. 

    Step17:Write production step

18. 

    Step18:Write production step

19. 

    Step19:Write production step

20. 

    Step20:Write production step