1. Take 20 grams of milk and warm it up, sift into the tea powder, mix well
2. Add 30 grams of milk to corn oil, mix until emulsified, add matcha liquid, and mix well
3. Add egg yolk
4. Sift the low powder into the egg yolk matcha mixture
5. "Z" shape and mix until there is no dry powder, smooth egg yolk liquid
6. Beat the egg whites into an oil-free and water-free basin, add sugar in 3 times, and beat until wet and foamy.
7. Mix the egg yolk paste and egg white in 2 times, cut up and down and mix evenly
8. Preheat the oven to 150 degrees and the upper and lower fire for about 30 minutes
9. Take it out of the oven and let it cool immediately
10. Cut a circle according to the bottom of a 4-inch cake mold, and then cut two rectangular strips
11. Prepare a 6-inch round cake mold and place the tea cake slices according to the picture
12. Gelatine flakes are soaked in ice water, and the milk is heated to a boil. Knock in the eggs, mix well, add the soaked gelatine in portions
13. The cream cheese softens at room temperature and mixes until smooth and without particles
14. Add the milk liquid to the cheese in 3 times
15. Take a little original cheese paste for use, add a little red pigment to the remaining cheese paste, and mix into a pink cheese paste
16. Pour the red cheese liquid into the mold first, then put the original color cheese paste into a flower bag to draw a flower shape on the surface, and refrigerate it for more than 4 hours
17. Winter is here, can spring be far behind?
Tips: Petrus/Baicui PE5459 Smart Electric Oven
