Cooking Steps

1. 

   Step1:Mix 4 yolks with 30g suga

2. 

   Step2:Pour in 40g corn oil and mix wel

3. 

   Step3:Pour in 60g milk and mix wel

4. 

   Step4:Sift in 77g low powder + 8g Matcha powder mixture and mix wel

5. 

   Step5:Add 35g sugar to 4 proteins three times. Beat until wet foamin

6. 

   Step6:Take 1 / 3 of the protein paste and pour it into the yolk paste and mix wel

7. 

   Step7:Pour all the mixed egg batter into the remaining 2 / 3 of the egg batter and mix wel

8. 

   Step8:Pour all the egg paste into the baking tray. Shake out the bubbles. Heat up and down the oven. Middle layer. 170 °. 10 minute

9. 

   Step9:Turn it upside down and let it cool after bakin

10. 

    Step10:150g cream + 15g suga

11. 

    Step11:Cool and turn over. Apply 1 / 3 whipped cream to the side of the cake roll. Rinse the strawberries and remove the stems. Dry the water. Place on the whipped cream

12. 

    Step12:Add the remaining 2 / 3 whipped cream (leave a small part for decoration). Spread over the strawberrie

13. 

    Step13:Roll up with a rolling pin. Refrigerate for 20 minutes and cut off the irregular parts on both sides

14. 

    Step14:Put the remaining cream into the flower mounting bag. Choose the flower mounting mouth by yourself. Extrude the shape on the surface of the cake roll. Wash and dry the strawberries. Place them on the crea

15. 

    Step15:Strawberry Tea Cake Rol