Cooking Steps

1. 

   Step1:Separate the egg white and yolk. Prepare other ingredients.

2. 

   Step2:Beat the egg yolk well, then add milk and oil, and then mix well until it is in the fusion state. Finally, add sifted low gluten powder and green tea powder. Make a paste.

3. 

   Step3:Add sugar into the egg white three times. Beat until it's dry and foamy. I have it in the cake before you send me.

4. 

   Step4:Add the protein to the egg yolk paste in three times. The last green tea maker forgot to take a picture. It's the original paste. So it's colorless. It's probably in this state after mixing. Remember to mix it in several times and evenly. Stir quickly. Don't defoaming. Then pour into the baking tray and shake it. Shake out big bubbles. You can start baking.

5. 

   Step5:In the oven. Ha ha. 180 degrees and 15 minutes. You can clean the kitchen.

6. 

   Step6:It's OK to leave the oven to cool. At this time, whisk the cream. When it's cool, feel it thoroughly. You can use any roll.

7. 

   Step7:I can't find the picture of Matcha. I didn't take a picture. It's just a touch of cream. Less tail. It's said on the Internet that under the oilpaper roll the roll forward with a rolling pin. Unfortunately, I can't. every time I roll it casually.

8. 

   Step8:It's delicate. I love it after eating. I really don't take the Matcha roll as it is. The original flavor is that you don't need to put Matcha powder. It's not sweet. I think it's just right.

9. 

   Step9:The only one left. Matcha is light.