Matcha steamed cake, bright in color and visually appealing, with a fresh taste and soft texture.

2 eggs, separate the egg whites and yolks and set aside.

2 egg yolks and 15 grams of granulated sugar, stir until well combined.

Add 20 grams of vegetable oil and 100 grams of milk.

Stir until emulsified and uniform.

Sift in 100 grams of low-gluten flour, 8 grams of matcha powder, and 2 grams of baking powder.

Stir until the color is uniform, then set aside for later use.

Next, take 2 egg whites and a few drops of lemon juice, and beat them lightly until large bubbles appear.

Then add 40 grams of granulated sugar in two parts while whipping, and whip until lifting the beaters forms small elastic peaks.

Take half of the egg white mixture and add it to the egg yolk mixture.

Mix until the color is uniform.

Then pour it all back into the egg white mixture.

Continue using the technique of cutting and folding, until the color is even and the batter is smooth.

Then pour it into the prepared mold from a height of 20 cm.

Make a few circles with the chopsticks, then shake it twice to remove the large bubbles.

Place a prepared piece of aluminum foil on top to prevent steam from getting in while steaming.

After the water boils, put the cake in and steam for about 35 minutes.

After steaming, insert a bamboo skewer into it.

If the bamboo skewer comes out without wet batter, it means it is steamed.

Take it out and let it cool slightly, then unmold it.

Matcha steamed cake, done O(∩_∩)O

It maintains the beautiful color of matcha and looks extremely attractive.

Refreshing matcha flavor, with a soft and fluffy texture, comparable to the oven-baked version.