1g of sugar

6g of matcha powder

14g of low-gluten flour

2g of butter

6g of milk

6 pickled cherry blossoms (can be omitted)

Appropriate amount of almond slices

Practice:

1. Add clear water to the pickled cherry blossoms first.

2. Mix butter and milk and heat until the butter melts.

3. Put the matcha powder into the buttered milk and stir until there are no particles.

4. Add sugar to the eggs.

5. Beat with electric egg beater until it is thick. When you lift the egg drop from the eggbeater, lines will appear, which will not disappear easily, and you can write the word "8".

6. Sift in the low-gluten flour at one time, and mix it evenly from the bottom up with a rubber scraper.

7. add matcha butter and milk and mix well. The cake batter is ready.

8. put in a paper bag. Convenient to load into the mold.

9, cherry blossoms in the mold.

1. The matcha batter is filled into the mold for eight minutes.

11, put some almond slices to taste better.

12. Put it in the middle layer of the oven, and put a baking tray under the upper heating tube, that is, the top layer of the oven, so that the baked matcha cake will not turn yellow. Bake at 18 degrees for 15 minutes.