Cooking Steps

1. 

   Step1:Slowly pour hot water into the dried tea powder. If you use a better Matcha powder, you can reduce it to 8g.

2. 

   Step2:After the eggs are separated, put them into a basin free of oil and water. Add 15g of sugar to the yolk and mix well. Then add salad oil and Matcha liquid and mix well in several times.

3. 

   Step3:Sift in the low gluten flour. Cut and mix with a scraper until it is dry.

4. 

   Step4:Add the fine sugar to the protein in three times. Beat until it is wet foaming (as shown in the big hook

5. 

   Step5:Cut the beaten egg white into three parts and mix well with the yolk paste. Pour into a baking pan. Shake gently to remove bubbles.

6. 

   Step6:Put it in the middle layer of the preheated oven. 180 ° for about 18 minutes. The temperature may be different in different ovens. Please observe in the last few minute

7. 

   Step7:Put it back on the air net to cool the heat. Peel off the high-temperature oilcloth.

8. 

   Step8:You can roll it up with the help of a rolling pin when there is still excess temperature. It is not easy to crack when it is warm.

9. 

   Step9:Whipped cream and sugar until stiff.

10. 

    Step10:Roll it up and refrigerate it for two hours to cut it.

11. 

    Step11:If you have any questions about being my client, you are welcome to add micro blog or wechat consultation. Please write your nickname of the kitchen when you join in the verification code. It's convenient for you to take your seat.