Cooking Steps

1. 

   Step1:First, boil the water in the pot and dissolve the butter and cream cheese in wate

2. 

   Step2:The next step is to separate four egg whites and yolks into two bowls without water or oil

3. 

   Step3:Put the egg white in the refrigerator for later use (I didn't know why I didn't send the egg white before. This time, I sent it in the refrigerator for a few minutes, and I was surprised

4. 

   Step4:First add 15 grams of sugar to the egg yolk to make it light yellow and a little sticky. Then sift the low gluten powder and Matcha powder into it

5. 

   Step5:OK. Take out the protein. I use a hand beater to make a thick bubble first. Stop and add 30 grams of sugar and a few drops of vinegar at one time. It will be ready after beating

6. 

   Step6:Sift the yolk into the egg white. Turn it over from bottom to top. Stir well, then add the mixture of melted butter into the egg white and turn it over

7. 

   Step7:When the paste is ready, it can be put into the oven. Preheat 180 ℃ and bake for 18 minutes. Spread the oil absorption paper on the baking tray, pour it in and shake the bubbles slightly. After baking, take it out and cool it, and then cover it with a piece of oil absorption paper. Turn it over and tear off the oil absorption paper

8. 

   Step8:You can put some favorite fruit on the cream. Leave a place at the end without cream. When you roll it up, it will roll out if it is too full

9. 

   Step9:When you pick up the oiled paper and the cake, take the roll immediately. Tighten it up. Put it in the fresh-keeping box and put it in the refrigerator. It's delicious

10. 

    Step10:This one with cream cheese tastes like mil

11. 

    Step11:This cheese without cream is obviously not as good as that one