Ingredients: low-gluten flour 90g matcha powder 10g cake 8? Accessories corn oil 65g pure milk 65g salt 95g sugar.

step

1. Prepare ingredients.

2. Separate the eggs for later use. Add 10g sugar, 65g pure milk and 65g corn oil to the yolk in turn and stir for later use.

3. Add 90g low-gluten flour to the stirred egg yolk paste, and slowly stir it into a particle-free batter. When stirring, don't stir too hard and don't circle to prevent gluten. The cake made in this way will shrink back, which will not look good and taste bad.

4. Sift the matcha powder into the cake batter.

5. Stir the matcha batter.

6. Send protein if you come again. Add a little salt to the egg white first, and it will be delivered much faster and better. Draw a picture directly, and it will be successful if you insert a chopstick without falling down. If it is too late, the surface of the cake may crack during baking.

7. Take 1/3 beaten egg whites, put them into the yolk batter, and stir them up and down until they are even.

In the remaining 2/3 egg whites, stir thoroughly and evenly, stirring up and down like a knife.

8. Finally, pour into the cake mold and shake out the bubbles.

9. Put it in the oven and bake it together. First, adjust the temperature to 130 degrees for 25 minutes, which can effectively prevent the cake surface from cracking. After 150 degrees 25 minutes.