1. The white and egg yolk are separated in oil-free and water-free containers.
2. Add 35g of milk, 32g of corn oil, 25g of marshmallow, and 1g of salt to the egg yolk.
3. Stir well
4. Sift in low flour and cornstarch
5. Stir until there is no particles for later use
6. 5 drops of lemon juice with egg whites
7. Egg white beating: 45g white sugar is added in three times. The first time the electric egg beater is used to soak the eyes of the fish, the second time the egg white is beaten until it is delicate, and the third time the egg white is beaten until fine lines appear.
8. Whip the egg whites until hard foaming, just lift the egg beater to make the egg whites have small sharp corners.
9. Add one-third of the egg whites to the egg yolk paste and stir crosswise
10. After mixing evenly, pour the egg white paste into the remaining egg white paste and mix evenly. (Remember not to draw a circle)
11. Prepare three spoons and two containers. Put 3g of matcha green and 3g of red yeast rice powder into a paste with a little warm water in two containers respectively. Divide the cake batter into three parts: one part matcha, one part red yeast rice, one original flavor (the original flavor is more left)
12. Pour a spoonful of the original flavor into the 8-inch cake mold, then a spoonful of matcha, then a spoonful of the original flavor, and then a spoonful of red yeast rice and a spoonful of the original flavor...stack in turn. (Spoons cannot be mixed)
13. After all the cake batter is added, gently shake it twice to expel the air holes. Pierce with a toothpick
14. Put it in a preheated oven at 150 degrees for 50 minutes (the specific temperature is based on your own oven)
15. Take it out after baking, shake it
16. Upside down on the drying net. Demould after cooling.
17. Finished product
18. Finished product
19. Finished product
20. Finished product
21. Finished product
