Cooking Steps

1. 

   Step1:First make casda filling - 1. Beat egg yolk with 20g sugar until it is sticky and white. Then mix low flour and corn starch and sift them in. Stir well. 2. Milk + 10g granulated sugar + Split vanilla seeds. Cook until boiling. Then turn off the heat and let it stand. 3. Slowly pour the non scalding milk into step 1. Stir and pour until it is even. 4. After homogenization, pour it back into the pot again. Keep stirring on a low heat until it becomes a sticky but slightly flowing paste. Turn off the heat. Put the pot in cold water or refrigerator to cool down.

2. 

   Step2:Put custard in a mixing bowl and mix well. Divide into 34 parts and add butter thoroughly softened. Use a hand beater or electric beater. Beat until you can pull out the tip. This way, the custard butter filling is ready. Put it in the refrigerator for standby.

3. 

   Step3:Next, make a cake roll - separate 4 eggs. Put one whole egg into the yolk. Beat with sugar beater. Add milk and corn oil and stir well. Sift in low powder and tea powder and stir until there is no granule. (you can also mix the milk of Matcha powder evenly before adding it into the egg yolk paste) supplement - take out 2 tbsp of Matcha powder before adding it.

4. 

   Step4:Add 1g salt to the protein. Beat a few drops of lemon juice until it is thick. Add 50g sugar in several times. Beat until wet.

5. 

   Step5:Scoop out a small part of the egg white and mix it with the original yolk paste. Put it into the flower mounting bag. Spread oil paper on the baking tray and extrude the tangcao pattern. Preheat the oven for 170 degrees. Bake for 1-2 minutes. Touch the surface of the cake paste. It's not sticky. Never bake it. It will harden after baking.

6. 

   Step6:Then take it out of the oven. Pour in the batter.

7. 

   Step7:Smooth the surface. Shake it gently and put it into the oven. 160 ° for 20 minutes.

8. 

   Step8:Turn it upside down as soon as it's out of the oven. Tear off the oiled paper on the surface while it's hot. Take a new oiled paper and put it under it. Make a few cuts on the surface of the cake. Be careful not to break it. It will not crack easily when rolling. Put on the casida stuffing. Pull up one side of the cake. Roll it in slowly. It's easier to use a rolling pin to roll it outside the oilpaper. In this way, the cake roll is rolled. Put it in the refrigerator and refrigerate for about 20 minutes to finalize the shape.

9. 

   Step9:The smell of the scented Matcha tea is not bad. It's just that there are a lot of casida in it. It overflow