Cooking Steps

1. 

   Step1:Separate the egg white and yolk of the four eggs. Then, stir the yolk to disperse. Add milk and corn oil and mix wel

2. 

   Step2:Sift in low gluten flour and Matcha powder. Stir until there are no flour particles. The yolk is ready. Set aside.

3. 

   Step3:Then, whisk the egg white. Add some white vinegar or lemon juice to the egg white. Then add 40 grams of white sugar in three times. Whisk until the hook is lifted.

4. 

   Step4:Then add the egg yolk paste into the egg yolk paste in three times. Turn it over with a scraper from the bottom to the top and mix it evenly. Pour it into the baking pan. Level it with a scraper. Then shake out the bubbles. Preheat the oven at 175 ℃ for five minutes. Put in the baking tray again. Bake at 150 ℃ for 30 minutes. (this is the three flavors of cake rolls I made from this recipe. I forgot to take photos in the process. Let's send them first. I'll take them next time. I'll add them. See you in the comment area.)