Matcha Snowy Mini Cake

Weigh the ingredients, separate the egg whites, and beat until 80% done; the cake batter does not need to be beaten too stiff.

After beating the egg yolks until pale, add oil and milk. Sift the matcha powder into the egg yolk mixture.

Stir until evenly mixed with no dry powder, then add the egg whites into the egg yolk batter in three additions.

Line the baking tray with parchment paper and pour in, spreading it evenly.

Gopike T38 oven, wind speed 33, temperature 130, time 25 minutes.

Whip the cheese filling: 200g of cream, 100g of cheese, 30g of sugar. First, whip the cream and sugar, then finally mix in the cheese filling.

Press out small round slices from the cake base, pipe on some cream, and add red bean pieces.

Then spread the cream again, roll the sides in milk powder, and it's done.