Cooking Steps

1. 

   Step1:① No water or oil in the separation container of protein and yol

2. 

   Step2:② add corn oil into the yolk and stir evenly ③ add warm water and stir evenly ④ sift in low gluten flour and corn starch and mix quickly with Z-shaped techniqu

3. 

   Step3:⑤ preheat the oven at 180 ℃ for 10 minutes, add sugar into the egg white three times, and beat until it is wet foaming, which means that the egg head is a big hook A kind of Take it up for a while and see if you can't beat it too far, or it will crack. 6. Take 1 / 3 of the protein and add it to the yolk paste, mix it evenly, then return it to the protein and continue to mix it evenl

4. 

   Step4:⑦ mix 10g of batter with red koji powder, put it into a flower mounting bag and bake it with tarpaulin. Draw a small flower on the tarpaulin

5. 

   Step5:⑧ draw 180 degrees in turn and bake for 2 minutes. Take out after baking. Add the rest of the batter into the Matcha powder and mix evenly. Pour it into the baking tray from a high place. Shake out the big bubbles. Put it into the oven for 180 degrees and bake for 20 minutes

6. 

   Step6:⑨ take it out immediately after baking. Cover the surface with a layer of oil paper to prevent it from drying. When it is cool, roll the cake to the side without pattern. Spread strawberry jam on it and roll it up with a rolling pin (I roll it by hand) and put it into the refrigerator for cold storage and shaping

7. 

   Step7:Take out the cut piece in half an hour. It will start