1.
Add white sugar to the eggs and beat with an electric whisk until the sugar is dissolved.
2. Sift the low-powder and baking powder in advance, add the egg liquid and mix well.
3. Add 40 grams of milk to the batter while stirring, and mix well.
4. Soybean oil is added while stirring, and all is well mixed.
5. Dissolve the matcha powder with 10 grams of milk. Add a part of the batter and stir it into a matcha-flavored batter.
6. Finally, 10 grams of milk melt the red yeast rice powder, take a part of the original batter and stir it into a red yeast rice batter.
7. Put the batter of different colors into the piping bag. Squeeze into the mold 8 minutes full.
8. Preheat the oven in advance, set the fire up and down for 180, and bake for 20 minutes.
9. After baking, let cool and demould, squeeze yogurt, and decorate with appropriate amount of fruit.
