1. Prepare the ingredients, low powder and matcha powder can be mixed and sieved in advance
2. Corn oil and milk are mixed and fully emulsified until no oily flowers are visible
3. Add the low powder and matcha powder and use a manual egg beater to draw zigzags and mix well
4. Then add the egg yolks in batches, mix one well and then add the next, the egg yolk paste of the back egg method is very delicate
5. Add the egg whites to the fine sugar three times at medium speed to low speed and beat until wet foaming! The hook is enough (you can preheat the oven to 160 degrees at this time)
6. Take one-third of the meringue and mix with the egg yolk paste, also using a manual whisk! After mixing, pour back into the meringue and mix well! Don’t draw circles!
7. Pour into the gold plate (remember to spread oil paper or oil cloth) the surface needs to be scratched slightly, and then you can vigorously shake it! Shake out the big bubbles inside
8. Put it in the middle of the preheated oven at 150 degrees for about 30 minutes
9. Take out the mold and let cool
10. After letting cool, cut off the right size according to your needs!
11. 200g of cream and 18g of sugar, send it into a piping bag, and then put a layer of cream on the cake base and spread a layer of your favorite fruit
12. Put another layer of cake base! Squeeze some cream flowers, choose the flower mouth according to your own preferences, put some fruit decorations and put it in the refrigerator! !
Tips:Do not over-whip the egg whites for the cake rolls, and the matcha powder can also be dissolved in warm water in advance!
The ratio of cream to sugar is 10:1. Adjust the ratio according to the taste. I cut a rectangle and a square to make two small cakes!
