Cooking Steps

1. 

   Step1:Sift low gluten flour and Matcha powde

2. 

   Step2:Mix sugar, water, milk and condensed milk evenl

3. 

   Step3:Add the sifted tea powder. Gently knead and stir the corn powde

4. 

   Step4:Add egg yolk and mix wel

5. 

   Step5:Add sugar and lemon juice into the egg white. Beat with electric beater until it is wet and foamy. Pull out the sharp corner

6. 

   Step6:Add half of the beaten cream to the batter. Mix well with a spatul

7. 

   Step7:Pour the batter into a greased baking pan. Use a scraper to smooth the surface of the batter

8. 

   Step8:Bake in a preheated oven. Heat 160 degrees. Lower 120 degrees. Bake for 30 minutes

9. 

   Step9:After the cake cools, put a piece of paper or tin paper on the table top. Put the cake on the paper. Spread a thin layer of cream on the cake surface. Roll up the cake. Leave the rolled cake for 10 minutes. Prevent it from loosening

10. 

    Step10:Cut the cake roll into five 5cm long small omelets. Decorate the cake roll with chocolate accessories. Sprinkle some moistureproof sugar powder