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1.
Prepare design paper. I hand-painted it and can print it directly.
2.
Drench the 28*28 baking pan with pattern paper and spread tarp on the pattern paper;
3.
Separate the yolks and egg whites of the four eggs into an oil-free and water-free basin;
4.
Stir egg yolk + corn oil;
5.
Add milk and stir well;
6.
Sift in low powder and stir well for later use;
7.
Beat the egg white + sugar until the egg beater has a long hook;
8.
Scoop a tablespoon of egg whites into the egg yolk paste;
9.
Stir evenly, pour it into the egg white bowl, and then stir evenly;
10.
Take a few small bowls, put a little batter, add red, yellow, blue, green, yellow and brown pigments, mix well, and put them in a piping bag for later use;
11.
Use colored batter to squeeze out the pattern, and cut the opening of the piping bag very small. Put it in the preheated oven and bake at 165 degrees for 2 minutes;
12.
Pour the cake batter into the baking pan and smooth it with a spatula;
13.
Put it in the oven, bake at 165°C for 20 minutes, and immediately move it to the drying net with the tarp;
14.
Let it cool and turn it over and remove the tarp;
15.
Whipped cream + sugar + matcha powder until thickened;
16.
Cover the cake slice with greased paper, turn over the greased paper and cake slice, cut off the end, and smear matcha whipped cream;
17.
Roll the oil paper with a rolling pin and push it up. Roll it up and twist the sides like sugar. Put it in the refrigerator for half an hour and then cut into pieces.
18.
Finished product.
19.
detail.
20.
The towel surface is proper.
21.
The filling is matcha cream.
