green tea cake

ingredients:

1. 3/4 cup of flour (8g, 13 tablespoons)

2. 1g of green tea powder

3. 1/8 spoon of salt (2g)

4. 1/2 cup of sugar (75g, 8.3 tablespoons). Put the egg whites in a clean, oil-free basin.

8. 1/4 teaspoon of white vinegar

Practice:

1) Sift the flour, green tea powder and salt in a large bowl.

2) break the yolk, add sugar, water (or milk) and oil in turn, and stir well.

3) Pour the sieved (1) into (2) for three times, and stir it evenly, but remember not to draw circles, so as not to affect the taste of the flour.

4) Pour the white vinegar into the egg whites, beat the egg whites with an egg beater until the egg whites swell several times, and easily pull out the sharp corners or stand a small spoon.

5) Divide 1/3 of the egg whites and pour them into the batter, stirring them from bottom to top. Remember not to draw a circle, so as not to defoam the protein and affect the swelling effect. (Preheat the oven at this time)

6) Pour 1/3 of the egg whites into the batter and stir.

7) Pour the batter that has been fully stirred with 2/3 protein into the remaining 1/3 protein. Then use a rubber knife to stir the batter from bottom to top until it is uniform.

8) Pour the batter into a paper cup, put it in the oven and bake at 18 degrees Celsius for 3 minutes.