• 

  1

  For 4 eggs, separate the yolks and whites first and set aside. Note: Freeze the egg whites for 10 minutes to make them more stable.

• 

  2

  Mix 50 grams of corn oil and 60 grams of milk with stirring paper to emulsify evenly.

• 

  3

  Sift in 50 grams of low-gluten flour and 10 grams of matcha powder.

• 

  4

  Press Z to stir until the color is uniform.

• 

  5

  Add 4 egg yolks in two batches and stir.

• 

  6

  Stir until smooth and even.

• 

  7

  Beat 4 egg whites and 5 grams of lemon juice first, then soak them into large fish eyes.

• 

  8

  White sugar 45, add in 2 times and beat.

• 

  9

  Beat until elastic and large.

• 

  10

  Take 1/3 of the egg white paste and add it to the egg yolk paste.

• 

  11

  Stir until the color is even.

• 

  12

  Take another 1/3 of the egg white paste and add it to the egg yolk paste.

• 

  13

  Stir until the color is even.

• 

  14

  Pour all the matcha paste back into the egg white paste.

• 

  15

  Stir until the color is even.

• 

  16

  Line the mold with oil paper and pour it from a height of 20cm.

• 

  17

  Smooth the batter and shake it a few times to remove any big bubbles.

• 

  18

  Bake in the oven at 150℃ for 30 minutes.

• 

  19

  After baking, remove from the mold and let cool.

• 

  20

  Sieve 6 grams of matcha powder to remove large particles, add 30 grams of hot milk, stir into a uniform color paste and set aside.

• 

  21

  Beat 300 grams of whipping cream and 30 grams of sugar until texturey, turn the bowl upside down and milkAs long as the oil doesn't fall out.

• 

  22

  First put half of the butter into a piping bag and set it aside to refrigerate.

• 

  23

  Pour the other half of the cream into the matcha paste.

• 

  24

  Use a spatula to mix until the color is uniform and put it into a piping bag.

• 

  25

  Unmold the cake embryo.

• 

  26

  Cut into 4 pieces of the same size.

• 

  27

  Put two kinds of cream on a layer of cake base.

• 

  28

  Just repeat this operation 4 times.

• 

  29

  Matcha cream cake, completed O(∩_∩)O

• 

  30

  A fresh aroma of matcha comes to your nostrils, as if you are in a green tea garden.

• 

  31

  The faint aroma of tea, with a hint of bitterness, perfectly offsets the sweetness of the cream, making people instantly intoxicated.

• 

  32

  The perfect balance of bitterness and sweetness makes you want to eat it one bite after another.

Tips

1. Choose matcha powder with high quality, emerald green color and pure taste to ensure the color and flavor of the cake.
2. When whipping cream, pay attention to the degree. Over-whipping will make the cream rough, and insufficient whipping will not achieve the fluffy effect.