STEP 1/18
Beat in sugar and butter with a spatula
STEP 2/18
Sift the powder and mix it with a spatula
STEP 3/18
Add milk and mix with a spatula to finish.
STEP 4/18
Matcha Soboro (Crumble) Complete
STEP 5/18
Remove butter and eggs at room temperature for more than an hour. Place the red beans in an appropriate size.
STEP 6/18
Beat the butter at room temperature with a hand mixer, add sugar and mix until the color turns pale ivory and becomes voluminous.
STEP 7/18
Add the yolk two times and whip at high speed.
STEP 8/18
Put the egg white in another bowl and mix it at medium speed
STEP 9/18
When bubbles form, add 1/2 of the sugar and mix at medium speed for 1-2 minutes.
STEP 10/18
Add all the rest of the sugar and mix until the meringue is smooth.
STEP 11/18
Put 1/2 of the meringue in number 2 and mix it with the first step of the hand mixer, then sift the powder
STEP 12/18
Mix it with a spatula or a hand mixer (1 step).
STEP 13/18
Add the rest of the meringue and mix it with a spatula or a hand mixer
STEP 14/18
Finish it off smoothly.
STEP 15/18
Put the dough in a piping bag, fill 1/3 of the dough in a mold, and put the lumped sediment
STEP 16/18
After filling the dough again
STEP 17/18
Cover with soboro.
STEP 18/18
Bake at 160 degrees for 24 minutes. Remove from oven, cool, and remove from mold