Cooking Steps

1. 

   Step1:Open the egg and divide the protein. Put a basin without water or oil in the yolk.

2. 

   Step2:Break up the yolk. Add 30g sugar, corn oil and milk. Mix well. Add low gluten flour and corn starch. Stir up and down until smooth (do not stir in circles

3. 

   Step3:Drop a few drops of lemon juice into the egg whites to help them pass. Divide the sugar into three parts. As long as they are sent to the eggbeater and pulled up, the egg whites will be a little crooked or the buckles will not flow

4. 

   Step4:Put 1 / 3 of the egg white into the yolk paste and stir it up and down. Then slowly pour the yolk paste into the remaining 3 / 2 of the egg white and stir it up and down.

5. 

   Step5:Mix the cake paste evenly up and down. Divide 1 / 3 of the cake paste into the tea powder and mix it evenly up and dow

6. 

   Step6:Spread oil paper on the baking tray. Pour in all the cake paste first, then tilt the Matcha cake paste. Pour in at intervals

7. 

   Step7:Preheat the oven at 180 ℃ and bake for 2025 minutes [oven used - 12 liter capacity of Changdi

8. 

   Step8:After baking, take it out and put it on the new oiled paper. Spread strawberry jam (or other jam you like) on the cake and slowly roll it up. Put it in the refrigerator for 30 minutes. Set it. Take it out and cut it into piece