Cooking Steps

1. 

   Step1:Separate the egg white and yolk with the egg separator.

2. 

   Step2:Add 10 grams of sugar to the yolk. Beat evenly with a hand beater. Add 50g salad oil and stir evenly. Pour 60g milk in. Stir evenly until the oil and water mix.

3. 

   Step3:Sift 80g of low powder into the yolk bowl.

4. 

   Step4:Stir evenly to a paste without particles. Spoon 15 grams of yolk into a small bowl.

5. 

   Step5:Sift 1 / 8 teaspoon of cocoa powder into a small bowl. Cut with a spoon and mix well.

6. 

   Step6:Use the chef's machine to break up the protein. Add 5 drops of lemon juice or white vinegar. Open three gears and start to beat.

7. 

   Step7:Whisk until blistered. Add sugar in ingredient a three times. Continue to beat. When you lift the egg cage, the protein peak is long but not erect, indicating that it has reached the level of wet foaming, that is, the level of nine distribution. Make Qifeng cake roll. Beat the egg white to this level.

8. 

   Step8:Take about twice the egg yolk paste of Matcha and put it in a small bowl.

9. 

   Step9:Turn and cut with a spoon until the egg white and Matcha yolk are completely blended.

10. 

    Step10:Pour the Matcha cake paste into the decoration bag.

11. 

    Step11:Cut a small opening at the thin end of the decoration bag. Lay oil paper in the baking tray. Hold the mounting bag by hand. Draw the apple on the oil paper.

12. 

    Step12:Put the baking tray into the preheated oven at 180 ℃. Bake for one minute. Set it. The surface of the patterned batter is dry. Gently poke with fingers. No liquid flow.

13. 

    Step13:Add the egg white and the yolk paste in several times, and mix well to make the cake paste.

14. 

    Step14:Pour the mixed cake paste into the baking plate of the baked apple. Smooth it. Hold the baking tray in both hands. Drop it several times. Shake off the big bubbles.

15. 

    Step15:Place in the middle layer of the preheated oven. Bake at 180 ℃ for 14 minutes. The temperature of my oven is on the high side. It took me 170 ℃. 14 minutes. Adjust it according to my own temper.

16. 

    Step16:Take the baking tray out of the oven and put it on the baking net. Take the heat and carefully tear the oil paper around.

17. 

    Step17:Put the cream in the chef's machine. Add 20 grams of sugar. Open three gears and beat.

18. 

    Step18:Put the cake with the oiled paper removed on the new oiled paper. Now the yellow side of the cake is up. Spread the cream evenly over the surface of the cake.

19. 

    Step19:Roll up the cake. Roll it up and refrigerate it for 30 minutes. Cut it off and eat it.