Cooking Steps

1. 

   Step1:First, use the kitchen scale to weigh the Matcha powder and low gluten flour.

2. 

   Step2:The milk is heated first. Then pour it into the egg basin and add corn oil and milk. I'm lazy. Two are heated together

3. 

   Step3:Sift in a mixture of low gluten flour and Matcha. Mix well with egg whit

4. 

   Step4:Add the yolk and continue to mix with the egg puf

5. 

   Step5:It's in this state when it's mixed. Put it on standby

6. 

   Step6:Then we're going to beat the cream. Add a few drops of white vinegar to the egg white. Beat the egg white with an electric eggbeater until it's hooked

7. 

   Step7:Take one third of the egg cream and add it to the yolk paste. Use a spatula or egg pump to mix evenly. According to your own habits.

8. 

   Step8:Add the yolk paste into the remaining protein cream. Continue to mix evenly.

9. 

   Step9:Pour the mixed cake paste into the baking tray with oil paper. Grind the surface and shake out big bubbles.

10. 

    Step10:Put it in the preheated 170 degree oven. Bake for 18 minutes at 170 degree. Take it out and cool it.

11. 

    Step11:When baking the cake embryo, I'll make the Matcha cream. The light cream is added with Matcha powder. I just want to add some color. Only 3 grams are added. If you like the taste of Matcha, you can add 2 grams more. Use the electric eggbeater to send it until it's distributed.

12. 

    Step12:Spread the cream on the cake embryo and roll it up

13. 

    Step13:Friends who think the finished drawing is good. You can pay attention to it. Thank you