1. Put the eggs and sugar in the container and beat them up.
2. Boil water in the pot. When it is almost a bit hot (about 40-50 degrees), turn to a low heat, and let the egg bowl sit in the hot water and start to beat it.
3. It can be sent to a thick state, that is, the egg liquid dripping from the whisk in advance will not disappear for a long time or the writing on it will not disappear immediately.
4. Pour the oil in portions and stir evenly.
5. Sift the low-powder matcha powder into the egg yolk paste, then add the honey beans, stir evenly, do not draw circles to avoid defoaming.
6. Pour it into the mold and put some more honey beans on it.
7. Preheat the oven at 175 degrees for 5 minutes, and heat the middle layer up and down for about 17 minutes.
8. Take out and let cool.
9. It can be demoulded with one click.
10. Take a look at it, soft and delicate.
Tips:1. The time and temperature of the oven should be adjusted flexibly, and the coloring should be observed at all times during the first baking.
2. The whole egg must be sent in place, otherwise it will be very hard.
3. Emphasize that you must use hard molds, do not use soft paper cups, or put the paper cups in the molds to keep the shape, otherwise the baked cakes will be severely deformed.
4. I use non-stick molds. If it is sticky, put butter or flour on the container.
