1. Beat the softened butter with a whisk until smooth.
2. Add icing sugar in 2 times and beat. Beat until the butter turns white and the volume becomes larger.
3. Add the egg liquid in five times, and each time you add the egg liquid, the whisk will be sent at the highest speed.
4. In the state of whipped butter, the volume is obviously larger and it looks very fluffy.
5. Divide the whipped butter batter into equal parts, add one part of the butter batter, add homemade vanilla extract, sift into the flour, and mix well.
6. Mix 45g low powder + 1g baking powder + 5g matcha powder and add another part of butter to the lake and mix well.
7. Sprinkle into honey beans.
8. After the two batters are ready, prepare the piping bag. Squeeze it into the mold and sprinkle the honey red beans after the matcha batter is squeezed.
9. Then squeeze into the vanilla batter.
10. Shake in front of the furnace to remove bubbles. : In the middle and lower layer of the oven, put it on the baking tray and heat up and down at 175℃ for about 1 hour.
Tips:1: This amount is the amount of one mold, and two molds must be double-component.
2: The butter must be sent.
3: The eggs must be divided several times to avoid separation of oil and water and cake failure.
