1. Separate the egg whites and yolks.
2. Add honey and granulated sugar to the egg whites, add a few drops of lemon juice, and beat with a whisk until wet foaming.
3. Add egg yolk and continue to beat evenly.
4. Add milk and corn oil and continue to beat evenly.
5. After mixing matcha powder and low-gluten flour, sift into the beaten egg liquid, and quickly stir evenly with a spatula.
6. Put the batter into the piping bag for later use.
7. Spread low-gluten flour into the mold and pour out the excess flour.
8. Squeeze the batter into the mold 80% full, and shake the mold down to produce large bubbles.
9. Put it in the preheated oven at 170 degrees and bake for 18-20 minutes.
10. After roasting, take it out and place it on a grid to cool and demould.
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