1. Prepare the above materials.
2. Stir the egg yolk and 20 grams of fine sugar until the sugar melts and the egg liquid becomes thick. Then add the salad oil and milk one by one. Stir well after each addition, then continue to add, stir and add a few drops of vanilla at the end Fine fragrance.
3. Mix low-gluten flour, matcha powder, salt, and baking powder into the egg mixture through a sieve, and stir evenly with a spatula until there are no flour particles on the surface.
4. Add a few drops of lemon juice to the egg whites, use a whisk to beat the froth, add the remaining fine sugar in three steps, and beat until hard frothing. Preheat the oven to 170 degrees
5. Mix the egg yolk batter and one-half of the egg white paste quickly and stir evenly, then continue to add the remaining egg yolk cotton paste to the egg white paste bowl, stir evenly, and pour it into the paper cup mold.
6. Put it in the middle and lower level of the oven and bake at 175 degrees for 35 minutes. Don't turn on the oven in the middle. After baking, take it out and cool it to prevent it from shrinking.
Tips:Regarding the oven preheating and baking temperature, the attributes of each oven are different. Generally, the difference of 10 degrees is correct. Please refer to your own oven.
