Cooking Steps

1. 

   Step1:Put the light cream, Matcha powder, milk and salad oil into the small pot. There are no particles in the Matcha powder with medium and small fir

2. 

   Step2:Sift in the flour with low gluten after it's a little cold, and mix it immediatel

3. 

   Step3:Add 3 yolks at a tim

4. 

   Step4:Stir well and set aside. Preheat the oven 150 degrees. The temperature of my oven is 150 degrees higher than that of my home oven (the original formula is 170 degrees)

5. 

   Step5:The egg whites didn't take photos. Use the electric egg beater to put sugar in three times to beat the egg whites until there is a big hook on the egg beater

6. 

   Step6:Take one-third of the protein and mix it in the Matcha yolk paste. Mix it evenly and then put it in again. Mix it in three times. Spread the baking tray with oil paper. Pour the cake paste into the baking tray. Use the scraper to smooth the cake paste. Lift the baking tray with both hands about 10 cm high and let the baking tray fall straight to the table. Repeat several times to shake the cake paste

7. 

   Step7:Bake in the middle of the oven for about 15 minute

8. 

   Step8:Mix cream cheese, light cream and sugar into a smooth cream cheese paste in a clean container (stir in low temperature and hot water

9. 

   Step9:After the cake is cooled, spread the cheese sauce evenly on the cake body. Use a rolling pin to hold it under the oiled paper at one end of the cake piece. Slowly roll the oiled paper against the rolling pin towards yourself. At the same time, push the cake forward to roll it up. Hold both ends of the rolled cake roll tightly. Put it in the refrigerator for half an hour. Then tear the oiled paper and slice it.

10. 

    Step10: