1. Prepare the ingredients
2. Separate egg yolk and egg white (the egg white bowl is clean, oil-free and water-free)
3. 30g corn oil and 40g water are stirred and emulsified (reserve 10g corn oil)
4. Add egg yolk and stir well
5. Sift 40g low-gluten flour and add to the egg yolk paste, stir until there are no particles
6. Add 6g matcha powder to the remaining 10g corn oil and mix well and set aside
7. Squeeze a few drops of lemon juice into the egg whites, then add in caster sugar to beat
8. Beat at low speed until the egg whites appear hooked
9. First scoop out two scoops of egg yolk paste and one scoop of meringue, cut and mix evenly
10. Divide the mixed batter into 1/3, add a little yellow coloring, and mix well
11. Put the mixed yellow batter and primary color batter into a piping bag for later use
12. Put the remaining batter into 1/3 meringue and stir evenly
13. Pour the mixed batter into the meringue
14. Add the matcha liquid, stir evenly
15. Matcha batter
16. Cover the 28*28 baking pan with oil cloth or oil paper, cut a small opening in the yellow piping bag, squeeze out the flower core, and send it into the preheated oven at 150 degrees / 2 minutes
17. Then squeeze the petals with the original color batter, and set the shape at 150 degrees / 2 minutes
18. After setting, pour the matcha batter
19. Smooth the bakeware and shake it a few times to produce bubbles
20. Put it in the middle of the oven at 150 degrees/20 minutes
21. Take out the baking tray and shake it slightly, then slowly uncover the tarp while it is hot and let cool
22. Whipped cream
23. Spread a thin layer and spread the mango cubes
24. Mei Mei Da
25. Want to eat
26. Start after enjoying it😊
