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1.
The eggs are separated from the egg whites and yolks, and they are put into clean, oil- and water-free containers! Sift the flour in advance. Add 70g of hot water to matcha powder and stir until no particles are formed. First, mix the milk, sugar, and vegetable oil with a manual whisk until it does not separate.
2.
Sift in low-gluten flour and stir into a fine paste.
3.
Add the egg yolk again. Continue to mix well.
4.
After making the egg yolk paste, whip the egg whites, pour in a few drops of lemon juice, whip until fish-eye bubbles, add 1/3 of the white sugar. Beat the volume to double and then pour 1/3 of the white sugar.
5.
The meringue is slightly shaped and poured into the last 1/3 of the white sugar. Continue to beat until it is wet and foamy.
6.
Pour the matcha solution into the egg yolk paste and stir well.
7.
Stir evenly matcha egg yolk paste
8.
Take 1/3 of the egg white paste into the mixed matcha egg yolk paste and stir evenly with a spatula.
9.
After mixing evenly, pour the matcha egg yolk paste into the egg white paste. Continue to mix evenly.
10.
Finally, pour it into a golden baking pan lined with baking paper! Smooth it with a spatula and shake it a few times.
11.
Put it in a preheated oven at 170 degrees and bake for 20-25 minutes.
12.
Whip the stuffed cream when baking. Whip until 7 is distributed.
13.
Immediately buckle on another piece of baking paper after it is out of the oven, tear off the baking paper at the bottom. Then buckle on the baking paper again. Wait for it to warm up, put the cream on the strawberries and roll them up with a rolling pin! Spread a thin layer of cream on the surface (because I whipped up more light cream)
14.
Meimei finished picture!
15.
Let's eat! ! !
Tips:
Pay attention to the state of the egg whites! The state is fleeting, take good care of it! Use a whisk at low speed and it's great!
