Eggs 4 ph

Low flour 130g

Milk 30g ph

Sugar 80g ph

Salt 2g

Matcha powder 10g

Corn oil 30g

Recipe recipe：

1. Tea powder, salt mixed sieve standby.

2. Use a stainless steel pot to add one-third of the water and put it on the induction cooker to heat up to about 70 degrees.

3. Crack the eggs into the bowl, add the sugar, and beat well with a whisk at low speed.

4. Then put the bowl in the hot water basin and beat at high speed.

5. When the temperature of the egg is warm to the touch, remove it from the hot water basin and continue to beat it until it turns white and swells, and the egg will have a clear trace when it falls down and will not subside.

6. Put the milk and corn oil in the microwave to heat up a little, and beat well.

7. Add the sifted flour to the egg mixture in two additions and mix well.

8. Pour in the milk and oil and mix well.

9. Pour into the mold, shake a few times to shake out the air bubbles, preheat the oven 180, put the second layer, bake for 35 minutes.

10. Bake for about 20 minutes, cover with tinfoil and continue to bake. After baking, immediately remove the inverted buckle demolding.