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

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

Practice:

1. almond milk and corn oil are mixed and stirred until emulsified.

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

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

4. Take 1/3 of the meringue and mix it evenly with the batter, then pour it back into the remaining meringue and continue to mix 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, and then take out to cool.

6. Cut out large and small cake embryos with a circular cutting die; Whipped cream with sugar; The cake embryo is assembled from big to small, and some strawberries are put in the sandwich. After the assembly, the cake is plastered, and then the round cream is squeezed on the cake, and then the shape is smeared with a spatula.

7. Sprinkle coconut and decorate with snowflakes and balls.