Cooking Steps

1. 

   Step1:Spread the oil on the baking tray and then lay the paper so that the paper can cover the bottom and inner four wall

2. 

   Step2:In a deep mixing bowl, beat eggs and add suga

3. 

   Step3:Immerse the mixing bowl in hot water and beat until the sugar is completely dissolved. The temperature of the egg liquid reaches about 40 degrees

4. 

   Step4:Add 10 grams of water Yi. Continue mixing (add 10 grams of sugar if there is no water Yi

5. 

   Step5:Turn the eggbeater to high speed, and beat for 3-4 minutes until the egg paste is white and thick. When it drips, it will not break the line. The single mark of drips will disappear slowly.

6. 

   Step6:Turn the beater to low speed. Continue to beat for 23 minutes. Make the batter fluffy and delicate. Insert the toothpick into the batter for 1 cm. It will not fall down

7. 

   Step7:Heat 44 grams of milk in water. Keep the temperature above 40 degree

8. 

   Step8:Mix the low powder and Matcha powder. Sift into the batte

9. 

   Step9:Stir in a large amount. Add hot milk until there is no dry powder. Continue to stir for 60-80 times to make the egg paste shiny.

10. 

    Step10:Pour the batter into a 28 * 28 cm baking pa

11. 

    Step11:Shake out the air in the oven. Remove the big bubbles on the surface. Put it in the 180 degree oven for about 15 minutes

12. 

    Step12:Whisk 10 grams of macaroni cheese and sugar together

13. 

    Step13:Whisk cream and 15g sugar in ice water to 8 points and mix well with mascarpone chees

14. 

    Step14:Take out the cake roll and put it on the grill to cool down. Add mascarpone cheese cream. Strawberry. Roll up

15. 

    Step15:After the refrigerator is refrigerated and shaped, the knife is heated, then cut and set