1. Prepare the ingredients. There is no salad oil, corn oil, only peanut oil, which is quite fragrant. Heat the peanut oil in a microwave oven on medium-high heat for 2 minutes to separate the egg yolk protein in advance.
2. Pour the heated oil into the basin, add the sieved mixed powder, and stir
3. Stir in egg yolks
4. Add milk, there is no milk, use banana milk instead, stir into a paste
5. Add a little white vinegar or lemon vinegar, or lemon juice to the egg whites, and add the sugar to the egg white whisk three times and stir to make a semi-awake foam~
6. Add one-third of the egg whites to the batter, stir evenly, and pour it back into the egg white bowl
7. Stir evenly, take it slowly and don’t worry, add the raisins
8. Take a little bit of paste and add matcha powder to make carrot leaves
9. Add matcha powder to the piping bag and squeeze it on the leaves. Spoon the remaining batter onto the body of the carrot
10. Put it into the baking tray, water bath, the middle layer is 140 degrees for about 40 minutes, the oven temperature and time are adjustable
11. Take it out and it’s ok, hot noodle chiffon in a water bath, or also called ancient cake ~ this amount is suitable for a six-inch baking pan, or two plates of carrots
