Cooking Steps

1. 

   Step1:Separate the albumen yolk. The albumen should be kept in a basin without water.

2. 

   Step2:Mix the Matcha, milk, vegetable oil and cream. Heat them in water until they are free of particles.

3. 

   Step3:Put the sifted low gluten flour into the Matcha solution and mix it. Then add the egg yolk in batches for fusion. The egg yolk solution is finished.

4. 

   Step4:Preheat the oven 180 degrees for 5 minutes.

5. 

   Step5:Beat the egg white into a thick bubble and put 40g of sugar into it. Beat it to 60-70%. It's easy to crack if it's opened too hard. Mine is a little too much.

6. 

   Step6:Take 1 / 3 of the beaten egg white and put it into the yolk liquid and mix it thoroughly from the bottom. Then pour the remaining egg white into the mixed cake paste and mix.

7. 

   Step7:Put the batter in the baking basin. Smooth the surface. Bake in the preheated oven for 15 minutes.

8. 

   Step8:When baking the cake, make the filling. Beat the softened cream cheese, cream and 40g sugar in the auxiliary materials evenly for use.

9. 

   Step9:After the cake is baked, take it out from the oven and shake it for several times, then turn it upside down and cool it.

10. 

    Step10:Put a thin layer of cream cheese paste on the surface of the cake body after cooling. Divide the honey beans evenly on the cake body. Finally, roll up the cake body with a rolling pin and put it in the refrigerator for more than 1 hour before eating.

11. 

    Step11:Cocoa cake rol