Hot Noodle Matcha Sponge Cake Christmas Tree
1.
Low-gluten flour and matcha powder, mix well, then sift
2.
Separate three eggs, add three egg yolks to one whole egg, and mix well
3.
Add the mixed egg liquid to the milk, then mix and stir evenly
4.
Put the corn oil in the pot, heat it to bubbling, turn off the heat and let it stand for a while
5.
Then add the matcha flour that has just been sifted, and stir it into a hot dough
6.
Stir until it becomes smooth, let it cool slightly
7.
Pour the hot dough into the egg mixture, and use a manual whisk to mix into a flowing batter.
8.
The egg whites are added three times with fine sugar, and the egg whites are beaten to 9 minutes. The wetness is too dry. At this time, preheat the oven, Ukoeo steaming oven, connect to the wifi, adjust it with the mobile phone, and preheat the upper and lower fires at 170 degrees. 5 minute
9.
Take 1/3 of the egg whites into the egg yolk paste, use a manual whisk to mix and stir evenly
10.
Pour the batter into the remaining 2/3 egg whites, use a spatula to mix and chop evenly
11.
Pour the batter into the Christmas tree mold, pour 8 minutes full, shake it on the table, and pour the remaining batter into a paper cup to bake
12.
Put it in the preheated Ukoeo steaming oven, first 170 degrees for 10 minutes, then 150 degrees for 40 minutes
13.
When the time is up, use a toothpick to insert and bring it out. If it comes out without the batter, it will be fully cooked. If it comes out with the batter, it will not be fully cooked. Continue to bake for 5 to 10 minutes.
14.
After the cake is baked, shake the heat first, and then buckle it upside down until it is completely cool before it can be removed.
15.
After removing the film, beat the whipped cream with fine sugar to 9 minutes, put it in a piping bag, squeeze the surface to the state you like, and decorate the surface with colored decorative sugar, and the beautiful Christmas tree will appear.
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