Cooking Steps

1. 

   Step1:1 collection of material

2. 

   Step2:2 school kitchen 11 inch square plate and school kitchen oilcloth. The four corners of the oilcloth are cut. It can be placed in the baking tray. Perfect partne

3. 

   Step3:3. Sift the Matcha powder. Add hot water. Stir until there is no granule. Cover with plastic film for standby.

4. 

   Step4:4 separate the egg white and yolk. The container is free of oil and water. In summer, the egg white can be stored in the refrigerator and refrigerated. Preheat the oven at 180 degree

5. 

   Step5:5 add the yolk to the yoghurt. Stir well with hand.

6. 

   Step6:6 low gluten flour sifted i

7. 

   Step7:7 stir until there is no powder. Set aside.

8. 

   Step8:8 fine sugar is added to the egg white in three times. Start the electric beater and beat until it is wet and foamy.

9. 

   Step9:9 take one third of the protein cream to the yolk paste. Mix wel

10. 

    Step10:10 mix the cake batter evenly and pour it back into the remaining albumen cream. Mix well in the same wa

11. 

    Step11:11 take the quarter cake paste to Matcha paste. Mix evenl

12. 

    Step12:12 then pour it back into the cake batter. Stir it over once or twice. If you make a Matcha roll, you should mix it evenly. Don't mix the marble roll too many times.

13. 

    Step13:13 pour the cake paste into the baking tray from 20cm high. Smooth it. Shake the baking tray gently to make big bubbles. Put it in the middle of the oven. Bake at 180 ℃ for about 20 minute

14. 

    Step14:Hot gas at the place of light shock after 14 furnace is discharged. After a few minutes at room temperature, lay oil paper on it and turn it over for demoulding. Tear off the oil cloth and take off the bottom of the towel. Cover the oil paper and cool it at room temperature

15. 

    Step15:15 whipped cream and sugar until just lines appear. After the cream cheese is softened, stir well. Add in the light cream and beat together until it is papered. Turn the cake over again. Spread the filling evenly on the cake. Roll it up with the help of oilpaper and rolling pin. Wrap it with oil paper and refrigerate it for about half an hour. Then you can take it out and slice i