1. Prepare the materials
2. First separate the egg yolk and egg whites for later use.
3. Stir and mix vegetable oil, milk and 30 grams of sugar.
4. Add the sieved low-gluten flour and matcha powder and mix until the powder disappears.
5. Add egg yolk and mix well. (I forgot to take a picture when I put the egg yolk)
6. Add egg whites to a small amount of tartar powder or lemon juice, beat with an electric whisk until fisheye bubbles, add 1/3 of the remaining sugar and continue to beat.
7. Beat until the thick foam disappears and the meringue becomes thick, add the fine sugar for 1/3 of the egg white, and continue to beat.
8. When the egg whites have lines, add the remaining sugar and continue whipping.
9. Until the meringue is beaten to the point where it can pull up the small sharp corners or it won't fall off when placed upside down.
10. Take 1/3 of the beaten egg whites and add them to the egg yolk paste, and stir. Try to flip from bottom to top, like fried rice. Don't stir in circular motions to defoam the egg whites. Mix the egg white and egg yolk paste well.
11. Pour the mixed batter into the remaining egg whites and continue to mix well until the egg yolk and egg whites are completely mixed.
12. Pour the mixed batter into a paper cup and fill it up to eighth.
13. Finally, put it in the lower part of the preheated oven, and bake at 150° for 25 minutes. (Please ignore the alternative, the blue paper cup is not enough. The temperature can be adjusted according to your own oven)
14. After the oven is out, put on heat-resistant gloves and take out the cupcakes, and you're done.
Tips:Note that the egg white must be mixed into the egg yolk paste. Try to flip from bottom to top, do not stir in circular motions to defoam the egg whites.
