Cooking Steps

1. 

   Step1:Add 10 ml milk to a piece of red heart pitaya and strain with cooking stick. Take 10 ml for standby. Use 10 ml milk to mix the tea powder.

2. 

   Step2:The egg white and yolk should be separated. Make sure there is no water or yolk in the egg white basin. The egg white will not be able to be sent.

3. 

   Step3:In the yolk bowl, add corn oil. Mix the milk evenly.

4. 

   Step4:Sift in the low gluten flour. Stir until it is free of particles.

5. 

   Step5:Drop a few drops of lemon juice into the egg white bowl. Use the electric eggbeater to add 1 / 3 sugar powder into the fish eye bubble. Continue to add 1 / 3 sugar powder into the fine bubble. Continue to send to the texture bubble. Pour in all the remaining sugar powder. Continue to send to the hard foaming (with small hook).

6. 

   Step6:Take a small amount of yolk paste and the beaten egg white and mix them evenly from the bottom to the top. Put them into the flower mounting bag.

7. 

   Step7:Preheat the oven at 140 ℃ for 5 minutes. Spread the oilcloth on the cake mold. Cut a small hole in the decoration bag (the hole must not be too big). Extrude the pattern in the mold at will. Put the upper and lower tubes at 140 ℃ in the middle layer of the oven and bake for 5 minutes, take them out and cool them for standby.

8. 

   Step8:The pattern is empty. Pour the green tea mixture into the egg yolk paste and stir evenly.

9. 

   Step9:Take 1 / 3 of the egg white and put it into the yolk paste, turn it up and mix evenly. Then pour all the yolk paste into the remaining 2 / 3 of the egg white basin, turn it up and mix evenly.

10. 

    Step10:Pour the mixed green tea cake ingredients directly into the cooling pattern mold. Smooth and shake gently for several times. Shake out the bubbles. Bake the upper and lower tubes in the middle layer of the upper oven at 140 ℃ for 25 minutes.

11. 

    Step11:Take the cake out of the film while it's hot. Coat the surface with blueberry salad dressing.

12. 

    Step12:Roll it up. ( ⚠️ When rolling, you should see the direction of the pattern clearly. You should vertical the pattern. In order to prevent the cake from cracking in the process of rolling, the novice can gently row the cake horizontally with a blade. Do not row to the end) wrap it with oil paper and refrigerate it for 20 minutes.

13. 

    Step13:Take out and cut off the corners on both sides. Finish the soft and sweet green tea cake roll.

14. 

    Step14:Perfect. Scatter flower

15. 

    Step15:The same way can be used for other flavor cake rolls. If you don't like patterns, you can omit the steps of patterns.