Cooking Steps

1. 

   Step1:1. Mix the egg yolk, 12g sugar, salad oil and milk together; 2. Mix the low flour and Matcha powder and sift them into 1; 3. Beat the egg white until it is wet foaming (let's estimate it. I don't think it's making atomic eggs. It's not rocket launching. It's dry. It's wet. Basically, it depends on visual inspection); 4. Take one third of the egg white Mix in 2. Turn it up and down. Don't circle it; 5. Put 4 into the basin of 3. It's also a turn over. It's afraid of defoaming (I hate baking powder most, so the Muffin Cake is generally not made); 6. Pour the batter into a square baking tray. I use an 8-inch square tray. Pad it with oil paper or tin paper for about 7.170 degrees. 18 minutes. I still rely on visual inspection (because I have a pair of flickering and flickering) Twinkle eyes) 8. Arrive. Take out the cake. Cool it. 9. Then you can beat the cream. I put 7.8G. I think it's sweet enough. Add more sugar if you want. 10. Then put the whipped cream on the surface of the cake. Roll it up gently. 11. Wrap the cake in the baking paper and refrigerate it for an hour. 12. Finally, take out the cake and cut it into pieces (I'm lazy. I'll take the last finished picture) ……）