1. Sift the low-gluten flour and matcha powder together
2. Put 4 eggs, 40 grams of powdered sugar and 4 drops of vanilla extract into a clean basin without water and oil, and beat with a whisk
3. Because it takes a little longer to beat the whole egg, (note: there are lines on the edge, and there is resistance,
4. Note: The whisk has a small straight corner when it is lifted. It must be in this state!
5. Mix low-gluten flour and matcha into the egg mixture three times, (note) use J or turn up and down to mix well, mix well every time, don't make a circle!
6. Add 40 grams of corn oil and mix well in the same way!
7. Scoop into the mold paper cup, (note) 80% full, this time we preheat the oven
8. Put it in a baking tray, shake it with your hands a few times, shake out bubbles, put it in the middle of the oven and heat it up and down at 175 degrees for 15 minutes!
9. Take out after baking
10. Put the whipped cream and powdered sugar in a bowl,
11. Beat until fluffy
12. Divide into two bowls, add pink pigment and green pigment respectively, and mix well
13. Cut a small opening in the piping bag, put it in the piping mouth, and then put the light cream
14. Squeeze the desired pattern on the cake
15. Put on sugar beads and strawberries, wash and cut into small pieces, and put them on top, beautiful!
16. Simple and delicious
17. Act now
18. Enjoy it again, isn't it beautiful?
Tips:1. Each oven is different, and the temperature is determined by its own oven
2. Note that there are written in the steps,
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