Cooking Steps

1. 

   Step1:Prepare the required materials. Separate the yolk and egg white into two basins. It's better to have a certain depth. Otherwise, the egg liquid will fly out when using the beater

2. 

   Step2:Add 35g sugar in the yol

3. 

   Step3:Beat with egg beater until foaming. Add 60g milk and 40g salad oil. Drop 2 drops of white vinegar and stir evenly. Add 80g sifted low flour and half spoon corn starch

4. 

   Step4:Use the eggbeater to streamline

5. 

   Step5:Add 35g of sugar and half spoon of corn starch to the protein twic

6. 

   Step6:It will not fall off when it is glued to the eggbeate

7. 

   Step7:Take one third of the mixed protein and pour it into the egg yolk paste. Mix well. Then pour back two thirds of the protein and mix well

8. 

   Step8:In two small bowls, mix the batter with Matcha powder and cocoa powder and mix them evenly. Put oil paper on the baking tray, brush a layer of oil, and then randomly point out the random wave points on the baking tray ~ put them into the 170 degree oven preheated before baking for one minute and take them out

9. 

   Step9:Pour the batter into the baking pan. Shake out the bubbles

10. 

    Step10:Put it in the middle 170 degrees for about 18 minutes

11. 

    Step11:Spread the preservative film on the table ~ tear off the oiled paper while it's hot ~ spread jam on it

12. 

    Step12:It's better to make a mark on the cake

13. 

    Step13:Roll it up ~ put it in the refrigerator for about half an hour

14. 

    Step14:Cut well

15. 

    Step15:It's not very beautiful when it's made, but it's still delicious ~ ~ people who have light cream at home can send light cream. People who have cream filling are also delicious ~ no milk can be changed to water ~ they can eat as they like