• Matcha Cream Cake, the perfect balance of bitterness and sweetness, makes you want to make it. Steps: 1

    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.

  • Matcha Cream Cake, the perfect balance of bitterness and sweetness, makes you want to make it. Steps: 2

    2

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

  • Matcha Cream Cake, the perfect balance of bitterness and sweetness, makes you want to make it. Steps: 3

    3

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

  • Matcha cream cake, the perfect balance of bitter and sweet, makes people want to stop. Steps: 4

    4

    Press Z to stir until the color is uniform.

  • Matcha Cream Cake, the perfect balance of bitterness and sweetness, makes you want to make it. Steps: 5

    5

    Add 4 egg yolks in two batches and stir.

  • Matcha Cream Cake, the perfect balance of bitterness and sweetness, makes you want to make it. Steps: 6

    6

    Stir until smooth and even.

  • Matcha Cream Cake, the perfect balance of bitterness and sweetness, makes you want to make it. Steps: 7

    7

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

  • Matcha Cream Cake, the perfect balance of bitterness and sweetness, makes you want to make it. Steps: 8

    8

    White sugar 45, add in 2 times and beat.

  • Matcha Cream Cake, the perfect balance of bitterness and sweetness, makes you want to make it. Steps: 9

    9

    Beat until elastic and large.

  • Matcha Cream Cake, the perfect balance of bitterness and sweetness, makes you want to make it. Steps: 10

    10

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

  • Matcha cream cake, the perfect balance of bitter and sweet, makes people want to stop. Steps: 11

    11

    Stir until the color is even.

  • Matcha Cream Cake, the perfect balance of bitterness and sweetness, makes you want to make it. Steps: 12

    12

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

  • Matcha Cream Cake, the perfect balance of bitterness and sweetness, makes you want to make it. Steps: 13

    13

    Stir until the color is even.

  • Matcha Cream Cake, the perfect balance of bitterness and sweetness, makes you want to make it. Steps: 14

    14

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

  • Matcha Cream Cake, the perfect balance of bitterness and sweetness, makes you want to make it. Steps: 15

    15

    Stir until the color is even.

  • Matcha Cream Cake, the perfect balance of bitterness and sweetness, makes you want to make it. Steps: 16

    16

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

  • Matcha Cream Cake, the perfect balance of bitterness and sweetness, makes you want to make it. Steps: 17

    17

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

  • Matcha cream cake, the perfect balance of bitter and sweet, makes people want to stop. Steps: 18

    18

    Bake in the oven at 150℃ for 30 minutes.

  • Matcha cream cake, the perfect balance of bitterness and sweetness, makes people want to stop. Steps of making: 19

    19

    After baking, remove from the mold and let cool.

  • Matcha cream cake, the perfect balance of bitterness and sweetness, makes people want to stop. Steps of making: 20

    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.

  • Matcha Cream Cake, the perfect balance of bitterness and sweetness, makes people want to stop. How to make it: 21

    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.

  • Matcha Cream Cake, the perfect balance of bitterness and sweetness, makes you want to make it. Steps: 22

    22

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

  • Matcha Cream Cake, the perfect balance of bitterness and sweetness, makes you want to make it. Steps: 23

    23

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

  • Matcha Cream Cake, the perfect balance of bitterness and sweetness, makes you want to make it. Steps: 24

    24

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

  • Matcha cream cake, the perfect balance of bitter and sweet, makes people want to stop. Steps: 25

    25

    Unmold the cake embryo.

  • Matcha Cream Cake, the perfect balance of bitterness and sweetness, makes you want to make it. Steps: 26

    26

    Cut into 4 pieces of the same size.

  • Matcha Cream Cake, the perfect balance of bitterness and sweetness, makes you want to make it. Steps: 27

    27

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

  • Matcha Cream Cake, the perfect balance of bitterness and sweetness, makes you want to make it. Steps: 28

    28

    Just repeat this operation 4 times.

  • Matcha cream cake, the perfect balance of bitterness and sweetness, makes people want to stop. Steps of making: 29

    29

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

  • Matcha cream cake, the perfect balance of bitterness and sweetness, makes people want to stop. Steps of making: 30

    30

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

  • Matcha cream cake, the perfect balance of bitterness and sweetness, makes people want to stop. Steps of making: 31

    31

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

  • Matcha cream cake, the perfect balance of bitter and sweet, makes people want to stop. Steps: 32

    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.