Cooking Steps

1. 

   Step1:Pour the milk, oil and Matcha into the milk pot. Heat over low heat. Stir until Matcha is completely dissolved. (Matcha is hard to dissolve

2. 

   Step2:Let it cool off. Add sifted low flour and mix well. Pay attention to technique.

3. 

   Step3:Separate the egg white. Add the yolks one by one into the batter and stir well before adding the next.

4. 

   Step4:Add white vinegar to the protein. (at this time, preheat the oven, heat up and down for 170 ° 1015 minutes) beat the protein and sugar into the protein three times. Just beat the protein until it is wet. (i.e. eagle beak hook shape

5. 

   Step5:Mix 1 / 3 protein with batter. Pay attention to the technique. It's like cooking. Mix evenly and then take 1 / 2 protein to mix. Finally, pour cake lake into the remaining protein and mix well.

6. 

   Step6:Pour the batter into the baking pan. Scrape the surface. Make a few hard falls. Shake out bubbles. Into the middle of the oven. 170 degrees 15 minutes (reverse time. I prefer towel noodles. ）Shake the oven a few times. Shake the hot air. Pour it out and cool it on the baking net. When it is close to the hand temperature, it can start rolling. (I don't like cream. Just roll it up. When it's completely cold, it can be cut. It can be shaped without putting it in the refrigerator.