How to make sponge cake (square Chiba pattern)

• 1. Add fine sugar and honey to the whole egg liquid and mix evenly.Heat it in a hot water basin to 36-40℃.The egg liquid is best whipped at this temperature

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  2. Add butter, milk and appropriate amount of vanilla extract to a hot water basin until the butter melts, keep The temperature is around 40℃

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  3. Beat the whole egg liquid at high speed until pale.State, this amount should be whipped for about 10 minutes until the egg liquid can draw a texture that does not disappear immediately.Do not over-whisk.

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  4. Sift in the low-gluten flour and stir until there is no dry powder.Use a spatula to drain the butter and milk mixture (do not pour it in one place) onto the batter, and stir evenly, about 100 times, until you lift the spatula and the batter can continue to fall along the spatula

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  5.Put a small portion of the batter into a small bowl, add a small spoonful of matcha powder and stir evenly , put into a piping bag

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  6.Pour the batter into the grinder, about 10 Drop the grinder vertically from a centimeter height to eliminate the big bubbles in the batter

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  7. Pour the matcha batter diagonally and parallelly onto the surface of the batter, and use a toothpick to cross the line vertically forward and backward to form a thousand-leaf pattern

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  8.Put the preheated oven into a preheated oven and heat it up and down to 150 degrees for 55 minutes.Each oven has different temperaments, so the temperature and time may be adjusted.In principle, bake at no more than 160 degrees

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  9. Remove from the pan and turn the grinding wheel upside down to cool.My grinding wheel is non-stick.If not, I suggest you put oil paper around and at the bottom.After removing the pan, remove the oil paper and turn it upside down to dry for 6 seconds.Turn over after a few minutes to prevent the cake from becoming loose and tight.After cooling, cut into pieces and store