1. Heat the butter until it is coked, remove the heat and filter out impurities for later use.
2. Put the whole eggs in the container, add white sugar to beat.
3. Dispatch until there are obvious lines on the surface.
4. Sift in the low powder in portions until all the low powder is added.
5. Add the charred butter in portions and mix well.
6. Melt the white chocolate in water, add matcha powder and stir well.
7. Place greased paper in the mold, squeeze the original batter into the mold to make the bottom, and then squeeze the matcha chocolate into the middle of the mold. Use a bamboo stick to simply pick and mix a few times, and then squeeze the original batter into the original batter.
8. Bake in the oven at 160 degrees for 30 to 40 minutes. The specific temperature feels that the temper of the oven will increase or decrease as appropriate.
9. Immediately demould after being out of the oven, tear off the oily paper and let it cool before decorating.
10. Cut off the cracked part on the front of the cake and turn it over for decoration.
11. After the white chocolate in the decoration part is melted in water, spread it on the surface of the cake. When the chocolate is solidified, cover half of the corner diagonally, and sift the matcha powder.
Tips:1. Matcha white chocolate has a certain weight, and the batter at the bottom of all cakes should not be squeezed too thin.
2. The coked butter and low-flour are added in batches.
3. The surface decoration can be decorated as you like.
4. The mold used for the recipe is 21 cm from the kitchen, and the recipe quantity of other size molds can be adjusted as appropriate.
