1. Weigh all the materials.
2. Stir milk and corn oil well.
3. Sift in low-gluten flour.
4. Stir in the zigzag shape evenly.
5. Add white sugar to the egg whites in three times and beat with a whisk until wet and foamy.
6. Add three times to the batter, cut and mix well.
7. Pour into a baking dish and use a spatula to smooth the surface.
8. Preheat the oven at 180 degrees, put it in the lower layer of the baking tray and turn the heat to 150 degrees for 20 minutes and then take it out.
9. Let it cool and cut it into a circle with a circular cutting die.
10. Put the gelatin powder in the milk and stir it in insulated water until it is completely dissolved, then let it cool for later use.
11. Add white sugar to the whipped cream and beat it over ice until it foams.
12. Mix steps 10 and 11 evenly.
13. Pour the matcha powder into boiling water and stir evenly and let cool.
14. Pour in half of the mousse and stir well.
15. Put the cake in a live bottom mold.
16. Pour a spoonful of natural color mousse and a spoonful of matcha mousse into the mold in turn, shaking the surface.
17. Use a toothpick to mark out the pattern at will, put it in the refrigerator for more than 5 hours, and take it out of the mold.
18. Finished product.
19. Finished product.
20. Finished product.
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