1.Sift 12g matcha powder for 2 times, add 48g boiling water and bring to a boil.
2.Whisk together 3 egg yolks with 30g sugar and add 21g vegetable oil.
3.Pour in the matcha liquid from step 1 (a small amount should be poured in several times), and mix well.
4.Sift in 48g of flour and a pinch of baking powder, whisk in a zigzag motion.
5.Pour 3 egg whites and a little lemon juice into a greaseless bowl. Add 30g sugar in 3 times. Beat with an electric mixer at medium speed until stiff and foaming.
6.Add the beaten egg white paste into the stirred matcha batter for 3 times, stir it gently in clockwise direction, and pour into the circular mold.
7.Preheat the oven for 20 minutes at 160 degrees in advance. Put the matcha qifeng batter into the oven at 160 degrees. Bake for about 50 minutes.
8.After the cake is cooled and demodded, press the cake ring down to trim the edges.
9.The center can be used to cut out the middle of the cake circle small size (but do not dig to the bottom), to the middle part of the right amount of honey red beans.
10.Pour in 50g milk, 250g light cream and 30g sugar. Beat with a hand mixer until slightly set.
11.Cover the cake with a clear hard mousse ring (be sure to wrap tightly), squeeze the lid and sprinkle with matcha powder.
12.Remove the mousse ring
