1. Ingredients: 2 egg yolks, 13 grams of fine sugar (egg yolk paste), 20 grams of water, 20 grams of corn oil, 33 grams of low-gluten flour, 5 grams of matcha powder, 2 egg whites, fine 33 grams of sugar (meringue), 150 grams of cream cheese, 70 grams of caster sugar, 100 grams of fresh strawberries, 120 grams of fresh cream, 70 grams of fresh milk, 1 tablespoon of brandy, 2 teaspoons of isinglass powder, 3 tablespoons of water .

2. Take out the eggs from the refrigerator and separate the egg whites and yolks.

3. Mix low-gluten flour and matcha powder and sift them in advance.

4. Add 13 grams of sugar to the egg yolks and stir until dissolved.

5. Add 20 grams of water and stir for about 30 seconds.

6. Add corn oil and stir continuously.

7. Stir until it is fine and the surface is white. Stir gently until the egg yolk liquid underneath is still darker.

8. Sieve the flour again and add it all into the egg yolk paste.

9. Stir until the powder disappears.

10. Next, beat the egg whites. When the egg whites are beaten at high speed for the first time until they form fish-eye bubbles, add one-third of the sugar.

11. Change to medium speed and beat until the egg whites turn white but cannot pick up any sharp edges. Add one-third of the sugar.

12. Continue beating until it forms a slightly sharp shape, then add the remaining one-third of the sugar and change to low speed. Keep whipping until there are small corners.

13. First pour one-third of the meringue into the egg yolk paste.

14. Stir evenly.

15. Pour the mixed cake batter into the remaining egg white bowl.

16. Mix evenly by cutting and stirring. Completed within 30 seconds.

17. Pour the cake batter into a baking tray lined with greaseproof paper, scrape it evenly with a spoon, then shake it lightly a few times and put it into the middle layer of the oven. Bake at 150 degrees for 25 minutes.

18. After the baked chiffon cake body has cooled, use a circular cutter to cut into circular cake slices equal to the size of the rose mold.

19. Cut the cream cheese into small pieces.

20. Add sugar and heat over water until softened.

21. Wash the strawberries, cut them into pieces, put them into a blender and beat them into a puree.

22. Stir the cream cheese into a paste. Add fresh milk gradually and stir.

23. Add isinglass powder to water and soak for 10 minutes, then heat over water to dissolve into a liquid state.

24. Continue to heat the mixed cream cheese over water until it becomes a uniform sauce. Add the fish gelatin powder liquid and mix well. Pour in the brandy, mix well, and set aside to cool.

25. Beat the animal fresh cream until 6 and distribute.

26. Add the whipped cream to the cream cheese.

27. This is the mixed cheese paste.

28. Pour 2 tablespoons of cheese paste into the strawberry jam and mix.

29. Pour the evenly mixed strawberry jam into the cheese paste and mix slightly.

30. This is the mixed strawberry cheese paste.

31. Pour the strawberry cheese paste into the silicone mold.

32. Cover the surface with matcha chiffon cake slices. Transfer to the refrigerator to chill overnight. The next day, turn the mold upside down and tear it out, then place the cake in the refrigerator to defrost and serve.