Cooking Steps

1. 

   Step1:Weighing low gluten powder & Matcha powde

2. 

   Step2:Material group photo. Protein isolate and yolk.

3. 

   Step3:Beat the egg yolk with the egg white, sugar, milk and oil. Sift in the powder.

4. 

   Step4:Mix the batter in a crisscross way. Scoop up the egg white and put it into the batter. Mix well and then pour it into the egg white. Mix well with the sea bottom fishing method.

5. 

   Step5:Spread the tin paper and pour it into the cake paste. Pat the bottom of the baking tray to make bubbles. 170 degrees. Up and down for 12 minutes.

6. 

   Step6:Cool down after baking. Beat cream. Spread well.

7. 

   Step7:Roll it into a cylinder with the help of a rolling pin. It can be refrigerated and shaped and sliced.