Cooking Steps

1. 

   Step1:100g egg yolk + 20g soft white sugar. Stir until it is thick, white and bulky. There are obvious lines when it drips in the basi

2. 

   Step2:Take out the protein in the refrigerated room. First beat it with a hand-operated or electric beater. After the whole frothing, add 70g of soft white sugar at a time. Keep beating until the protein is fine and sticky. There are lines on it. Take it up and slowly fall down from the beater. The texture formed when it falls in the basin will not change, but not solidify on the beater

3. 

   Step3:Add the egg yolk paste to the egg white. Use the hand beater to remove and mix them. After mixing, use a scraper to remove the egg white from the edge of the bowl to the middle of the bowl (it's not mixing when mixing. It's irregular fishing and mixing. Use immediately after the egg white is finished

4. 

   Step4:Mix the low gluten flour and Matcha powder evenly. Sift them into the previous step. Turn them over with a rubber scraper. Mix them evenly until there is no dry powder. Do not over mix them

5. 

   Step5:The picture is mixe

6. 

   Step6:Then melt the butter in liquid form and pour it on the scraper. Stir evenly until there is no residual butter

7. 

   Step7:The picture is mixe

8. 

   Step8:Pour into baking tray with baking paper at a height of about 15cm from baking tra

9. 

   Step9:Quickly scrape flat. Put it in the middle and lower layers of the preheated oven. 200 degrees. Bake for 12 minutes. Take the baking paper out of the oven and leave the baking tray immediately. Put it on the net rack for cooling. When there is residual heat, you can tear off the baking paper at the bottom. Then punch the bottom and continue to put it on the net rack until it is normal temperature. The surface can be covered with a piece of baking pape

10. 

    Step10:When whipping cream and sugar to 56 for distribution, add Matcha powder and whisk to the degree of curd cream that can be rolled into cake roll. Be careful not to beat it too much. Be careful to whisk it over ice water

11. 

    Step11:Use the inner roll method. Apply the stuffing on the cake slice. As shown in the figure, the starting end is full, the ending end is thin and the last 23cm is not buttered

12. 

    Step12:Together with a piece of baking paper laid at the bottom, turn it over as a whole. After turning it over, the cake roll will be fixed in an arc because of the cream inside. Then put down the baking paper. Roll up the cake roll quickly by hand

13. 

    Step13:Wrap the rolls in baking paper. Refrigerate for 30 minutes or about 10 minute

14. 

    Step14:Take it out, cut it into pieces with a toothed knife, eat it, refrigerate i