1. Separate the egg whites and yolks, 2 egg yolks in a bowl and 4 egg whites in a bowl.
2. Put the egg whites in the refrigerator to refrigerate, add milk (1 part), corn oil (1 part), white sugar (1 part), and salt (1 part) to the egg yolk respectively, and stir evenly without particles.
3. Put the egg whites in the refrigerator to refrigerate, add milk (1 part), corn oil (1 part), white sugar (1 part), and salt (1 part) to the egg yolk respectively, and stir evenly without particles.
4. Add low-gluten flour and corn starch to the egg yolk fusion and stir evenly without particles.
5. Add low-gluten flour and corn starch to the egg yolk fusion and stir evenly without particles.
6. Put the egg yolk mixture aside, take the egg whites out of the refrigerator, and beat at high speed until as shown in the picture. Add 1/3 of the white sugar (total 48g), and then beat at medium speed.
7. Stir until as shown in the picture, then add 1/3 of the original total sugar (1/2 of the current sugar), and then send at low speed.
8. 6. Send it until there is a small hook as shown in the picture.
9. Divide the whipped egg white into 2 portions, and then add the egg yolk paste in 3 times.
10. Divide the whipped egg white into 2 portions, and then add the egg yolk paste in 3 times.
11. Pour matcha cake batter and ordinary cake batter from both sides of the mold at the same time. (The light is too strong when shooting, so it's a bit weak.)
12. Put it in the oven and bake at 150°C for 30 minutes. Bake as shown in the picture.
![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
