1. To prepare the ingredients, the eggs are made of soil eggs, which are relatively small, so I used 6
2. Heat the milk in the microwave to warm, add matcha powder and mix well
3. Add corn oil and stir well
4. Sift in low powder and mix until there is no dry powder
5. Separate the egg whites and egg yolks, add the egg yolks to the batter and mix well until all the egg yolks are added
6. Mix the egg yolk paste and set aside
7. The egg whites are first whipped to foam with a whisk, and 1/2 of the fine sugar is added to whipped. At this time, the oven will start to preheat at 151 degrees above and below the heat.
8. Keep whipping until the meringue can pull up the small sharp corners
9. Take 1/3 of the meringue into the egg yolk paste, cut and mix evenly
10. Pour the mixed batter back into the remaining meringue and continue to cut and mix evenly
11. Pour the well-mixed batter into an 8-inch hollow mold. The batter is 8 minutes full of the mold. The mold is shaken on the table a few times to produce large bubbles.
12. Put the mold into the lower layer of the preheated oven and bake for 50 minutes
13. When the time is up, take out the mold, pour it on the bottle and let it cool
14. After the cake is completely cooled, gently peel it along the edge of the cake with your hands, and the cake can be easily demoulded
Tips:1. Containers containing egg whites and egg yolks must be oil-free and water-free
2. The temperature and time of the oven are for reference only, please be sure to determine according to the temper of your own oven
