Cooking Steps

1. 

   Step1:Separate the yolk from the egg white. Then add 30 grams of sugar to the yol

2. 

   Step2:Add low gluten powder and Matcha powder to the egg yolk, then continue to mi

3. 

   Step3:Add 30g white sugar to the egg whit

4. 

   Step4:Whisk the egg white quickly with an electric mixer

5. 

   Step5:Divide the egg whites into three times and add them to the egg yolk tea making liquid. Stir them up and down with a soft blade

6. 

   Step6:Pour the reconstituted egg yolk and egg white into the baking tray. Touch the oil in advance on the baking tray. Then spread the oil paper on the baking tray. Finally pour in the reconstituted cake liquid. Level the cake liquid. Make the bubbles float up (preheat the oven for 7 minutes. 160 ℃)

7. 

   Step7:Place the baking tray in the middle layer, up and down 160 ℃. 12 minute

8. 

   Step8:Quickly separate the greasy paper from the cake. Put it upside down on a plastic wra

9. 

   Step9:Spread it with plastic wrap and put it on a wet towel to cool the cake quickl

10. 

    Step10:Turn the cream and the remaining sugar into foam paste

11. 

    Step11:Spread cream evenly on the cak

12. 

    Step12:Roll up the cake and refrigerate it for 10 minutes