Matcha-flavored cake

Formula:

3g of corn oil, 7g of milk, 3 eggs, 1g of matcha powder, 45g of sugar and 5g

Practice steps:

First, mix the matcha powder and the corn oil evenly, add the milk and continue to stir, then add 5g of low-gluten flour and stir evenly (if it is dry, add 5g. After stirring evenly, separate the egg white and yolk, and add the separated yolk into the matcha batter and stir evenly.

Protein part:

1. Add five drops of lemon juice to the egg white, and beat until the fish-eye bubbles are filled with the first white sugar, then beat until the egg white is white, then add the second white sugar, and beat until the egg white is fine and then add the third white sugar, until the egg white is three-dimensionally hooked.

2. add one third of the protein paste into the matcha paste and mix it evenly. pour the evenly mixed matcha paste into the remaining protein paste and mix it thoroughly and evenly (it is recommended to mix it quickly to avoid defoaming), and pour it into the mold to shake out excess bubbles.

3. the oven is preheated 2 minutes in advance to the upper and lower layers at 145 degrees, and the baking net is placed in the middle and lower layers and baked at 15 degrees for 55 minutes.