Add sugar to the egg yolk and beat until soft. Add olive oil and stir until white. Add water and stir well.

Add the sieved low-gluten flour and stir well.

The yolk paste is divided into three equal parts. One original flavor, two 3g matcha powder, three 3g matcha powder and 0.5g bamboo charcoal powder.

Beat egg whites evenly at low speed, add lemon juice and sugar (sugar should be added in three times), turn to medium-high speed until micro-lines appear, and then turn back to medium-low speed until micro-hooks can be pulled out.

Divide the pastry into three equal parts, add the original flavor, matcha and matcha bamboo charcoal respectively, cut it in half and stir evenly.

Put the three-color batter into the baking mold at will with a spoon, gently shake it on the table for two or three times, and send it into the preheated oven 180 degree baking 10 minute, and then 170 degree baking 15-20 minutes. The middle can be covered with aluminum foil, if you are afraid of over-coloring. Poke the center point with a bamboo stick, then drop it from the furnace once or twice to shake out the wet air. (If a hollow mold is used, the time can be shortened by 5- 10 minute). Reverse the buckle, let it cool, and then take off the film.

It's done.