2. Chocolate melts in water.
3. Add the boiled whipped cream and stir well.
4. Add the fine sugar to the egg white in three times and stir until it becomes hard and frothy.
5. Cut one third of the meringue and mix it into the chocolate sauce.
6. Sift in low-gluten flour.
7. Mix evenly.
8. Add one-third of the protein and cut evenly.
9. Pour the chopped batter into the remaining egg whites and stir well.
10, after pouring into the mold, shake it on the table a few times to remove the big bubbles inside.
1 1, put in an oven preheated to 170, bake for 40 minutes, cool after baking, and demould and slice for later use.
12. Chop the chocolate, and then pour the cooked whipped cream into the chocolate.
13, stir until the chocolate melts, mix well, and cool for later use.
14. Slice the chocolate sponge cake. Now put one in the mold.
15, and then pour in raw chocolate.
16, put a cake in the refrigerator for later use.
17. Mix the matcha powder and fine sugar evenly, and add the boiled milk.
18, stir well.
19, gelatin tablets are boiled in ice water, added into milk matcha solution, and stirred until gelatin is melted.
20, whipped cream to hard foaming state.
2 1. Add the whipped cream into the milk matcha, stir it evenly, pour it into the mold, and refrigerate it overnight.
22. After demoulding, add matcha powder and fine sugar to the whipped cream until it is 8. Squeeze balls on the surface of the cake with a round mounting nozzle, and finally sieve some matcha powder on it.