1. Separate the yolks and whites of the 2 eggs, and put them in a water-free and oil-free egg beater. 21 grams of powdered sugar was added to the egg whites in three times, and stirred at low speed for about 1 minute. The beaten egg liquid showed thick bubbles.
2.
Add another third of the powdered sugar, turn the whisk to medium speed and continue to beat, so that the egg white bubbles become fine and the volume expands to twice the original volume. Add the remaining powdered sugar, turn on the high speed and continue whipping. The egg white bubbles become delicate and have some lines. Lift the beater head, and the egg liquid is in a drooping state.
3. Beat the egg yolks. Stir the egg yolks at high speed. Add 5 grams of powdered sugar in three times and beat them into a batter.
4. In the egg yolk, add the meringue in two portions, and stir evenly with a straight knife.
5. Add sifted low-gluten flour and corn flour and mix evenly (do not draw circles), and the cake batter is complete.
6. Cover the baking tray with greased paper, put the cake paste into the piping bag, squeeze it into a tight strip shape and spread it on the baking tray.
7. Take an appropriate amount of powdered sugar and strain it on the cake batter until it is full.
8. Put it in the oven, heat up to 190°C and lower to 180°C, and bake for 13 minutes.
9. At the same time, make matcha cheese. Put the cheese into a container, heat it over water to soften it, stir it until there is no obvious granular shape while softening it, then remove the hot water.
10. Put the egg yolk and powdered sugar into a stainless steel container, add 10 grams of whipped cream, and mix well.
11. Heat the egg yolk paste in water, measure the temperature of the egg yolk liquid with an electronic thermometer, stop heating when the temperature reaches about 83 degrees, and remove the hot water.
12. Pour 50 grams of hot water into the isinglass powder and mix quickly evenly. At this time, the speed must be fast. The isinglass powder can melt.
13. Pour the green tea powder and milk powder together, pour 70 grams of hot water in three times, and pour as little as possible the first time, let the green tea powder and milk powder melt together and stir well.
14. Pour the egg yolk liquid into the softened cheese, and use a manual whisk to quickly stir evenly.
15. Then pour the matcha liquid in three to four times and stir evenly from slow to fast.
16. Pour in the melted isinglass powder and stir evenly at medium speed.
17. Use an electric whisk to whip the whipped cream to 60% of the hair. Raise the whisk on the side and make it semi-liquid.
18. Finally, sift the matcha cheese into the whipped cream and stir well.
19. Take the bottom of the cake out of the oven, tear off the oil paper, and cut the edges of the cake.
20. Pour the matcha cheese into the piping bag, squeeze it into the silicone mold, and squeeze 80% full. Cut the bottom of the cake into the shape of a mold, place it on the matcha cheese, and place the bottom with the powdered sugar on the side. Put it in the refrigerator for 3 to 4 hours before eating.
Tips:1. The strength and direction of mixing custard and meringue need to be controlled to avoid small bubbles
2. Use tempered glass or stainless steel containers as far as possible for water-proof heating containers. Glass containers may burst due to overheating.
3. If there are no impurities when the matcha cheese is sieved, it is smoothly filtered, which means that the cake will taste very smooth
