Cooking Steps

1. 

   Step1:First, separate the eggs. So the tool container that touches the egg white should be free of oil and water. Otherwise, it will not be able to be sent.

2. 

   Step2:Pour water and oil into the basin. Stir until it is emulsified. There is no oil star

3. 

   Step3:Sift in the low flour and mix it with a zigzag shape. Or mix it with a scraper. Do not circle it and stir it. The cake will not start

4. 

   Step4:Put in egg yolk, draw Z, and mix well or turn with scraper

5. 

   Step5:Mix until fine and particle fre

6. 

   Step6:Preheat the upper and lower parts of the oven for 150 degrees, and then put them in the middle and lower layers. For the small ones, put them 140 degrees and 150 degrees. Preheat them for at least 10 minutes, and then put 5 drops of lemon juice into the egg white of each oven. Start to stir them quickly

7. 

   Step7:Beat the 1/3 sugar to beat the bubbles until the bubbles are fine. When the sugar is 1/3, stir the sugar remaining in the 1/3 when it is clear. This will effectively remove the big bubbles and make the protein cream more delicate. The cake will be even more delicate. It's just a little hard. There's a sharp corner when lifting. It's not too hard. Otherwise, the taste of the rift valley will not be good.

8. 

   Step8:The egg white cream is mixed into the egg yolk paste in three times. Cut and turn to stir fry. Do not stir in circles.

9. 

   Step9:Mixed cake past

10. 

    Step10:Take 3 / 1 and mix in the bamboo charcoal powder. The bamboo charcoal powder is too light and colored. So I didn't weigh it. Maybe it's better to put it on a little bit. Here I'd like to remind you that if you mix cocoa powder or Matcha powder, because the amount is large, you have to dilute about 35 times of the water into the paste first, and then mix in the batter. Especially cocoa powder. Because its water absorption difference is not more than 5 times of the flour, and if you don't dilute in advance, the two batters will be unbalanced. Mixing dry powder directly also has the capacity Easy to form particles, increase mixing time, cause defoamin

11. 

    Step11:Mixed black batte

12. 

    Step12:One to one spoon into the cake mold. More original flavor, less black past

13. 

    Step13:Put it all the way. Shake it twice. Shake it flat and shake it out

14. 

    Step14:Put it in the preheated oven for about 60 minutes. Judge whether it's cooked. Use a bamboo stick or a bamboo toothpick, too. Pay attention to scalding. Insert the cake and pull it out with a smooth surface. It's cooked without the batter.

15. 

    Step15:Come out of the oven and shake it again. Immediately turn it upside down and wait for the air to cool before demoulding

16. 

    Step16:Demoulding. It's impossible to cut a piece. Please see my other recipe. Matcha Qifeng cak

17. 

    Step17:Soft tissue. Delicious and visibl