Matcha cake How to make

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  1. Prepare the required materials and weigh them Good weight

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  2. Take a clean basin without oil and water, separate the egg whites, and put them in They are all bigger

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  3.Sift matcha powder and cake flour twice and set aside

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  4.Mix milk, corn oil & 20g powdered sugar

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  5.Stir until oil-free

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  6.Sift in low-gluten flour and mix evenly, stir up and down, do not stir in circles to avoid gluten

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  7.Add egg yolks and mix until smooth, set aside for later use

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  8. Add a few drops of lemon juice to the egg white

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  9. Beat until fish-eye bubble shape

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  10.Add one-third of the powdered sugar

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  11. Beat the egg whites until they turn white, add powdered sugar again and continue beating

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  12.Add powdered sugar for the third time and beat at high speed until the egg whites become curved.

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  13.Add one-third of the meringue into the egg yolk paste, stir up and down until combined.Do not stir in circles to avoid defoaming.Add the meringue in three batches.Stir evenly each time.Then add the next amount

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  14.The cake batter is mixed like this, and the oven is 160 degrees Preheat

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  15.Pour into a square baking pan and shake out big bubbles

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  16.Put in the oven and bake at 160 degrees for 40 minutes

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  17. Immediately after coming out of the oven, place it upside down on the wire rack

• 18.Let it dry until it is warm, then gently peel off the edges with your hands and gently release it

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  19.Cut into small pieces and eat~

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  20.Picture~

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  21.One more~