Matcha embryo raw materials: (28x28 baking tray) 4 whole eggs, Australian almond milk 65g, corn oil 40g, low flour 65g, matcha powder 5g, sugar 60g and lemon juice.

Gelatinization and sandwich cream: whipped cream 200g+ fine sugar 12g, strawberry granules.

Exercise:

1. Mix almond milk and corn oil until emulsified.

2. Sift in low flour and matcha powder and mix well; Add the egg yolk and stir well for later use.

3. Add a few drops of lemon juice to the egg white, add fine sugar three times and send it to the hook.

4. Mix 1/3 meringue and batter evenly, then pour it back into the remaining meringue and continue to stir evenly.

5. Pour the cake paste into the mold covered with tarpaulin and gently shake out bubbles; Bake in a preheated oven 150℃ for about 20 minutes, then take out and cool.

6. Cut out large and small cake embryos with a circular knife die; Cream with sugar; The cake embryo is assembled from big to small, and some strawberries are put in the sandwich. After the assembly is completed, spread the cake, then squeeze the round cream on the cake, and then use a spatula to draw the shape.

7. Sprinkle coconut and decorate with snowflakes and balls.