1. Separate egg whites and egg whites.
2. The milk and butter are melted in water and prepared.
3. Beat the egg whites with a whisk at low speed until bubbling.
4. Add granulated sugar in three times and beat until stiff foaming.
5. Add egg yolk liquid.
6. Use a rubber spatula to mix evenly.
7. Sift in low powder.
8. Mix it evenly by cutting and mixing again.
9. Slowly pour the cold butter milk along the spatula.
10. Gently and quickly cut and mix evenly to avoid defoaming.
11. Pour into the mold.
12. Preheat the oven to 170 degrees, fire up and down, and bake for about 25 minutes in the middle layer. Pay attention to observation, and the surface is golden.
13. Let the cake cool and divide it into two layers.
14. Add some sugar and matcha powder to the egg cream.
15. Start to whip the cream until hard.
16. Mix the kiwi fruit in small cubes with a little cream.
17. Put kiwi cream in the middle of the cake and smooth it.
18. The two layers of cake are stacked on top of each other, and the outside is all wrapped in cream, and smoothed with a fruit knife.
19. I used the chocolate sauce in the middle of the Ferrero chocolate and the letters written on the toothpick.
20. Put the remaining cream in a piping bag, decorate the cupcakes, and put a raspberry on each.
21. Finished picture.
22. Finished picture.
23. Mom is so happy! She said it was delicious. 😘
