1. Separate the 3 egg whites with the yolk, and beat the egg whites with 50 grams of sugar.
2. Add 50 grams of white sugar, matcha powder, yogurt, and salad oil to the egg yolk, then add the low-gluten flour and mix well.
3. Add part of the egg whites to the matcha paste and stir evenly from the bottom up.
4. Pour the matcha paste that was stirred in the previous step into the remaining egg whites.
5. Stir up from the bottom.
6. Pour into the mold, add the nuts, and shake out the air.
7. Put it in a preheated oven at 150°C for 25 minutes (add cold water to the bottom plate).
8. Baked, cut into pieces.
9. Take a piece and spread it with peanut butter.
10. Cover another piece of cake and sprinkle with icing sugar.
11. Bag, edible!
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