Cooking Steps

1. 

   Step1:Call the materials. Wash the tea powder with warm water. Just like milk te

2. 

   Step2:Separate the egg white. Beat the yolk evenly. Add 20g of sugar and melt the sugar in water

3. 

   Step3:Add milk to the yolk paste and stir until the milk melt

4. 

   Step4:Step 3: the mixture is also mixed with corn oil and stirred to blen

5. 

   Step5:Add the prepared Matcha liquid. Mix until it is fused, sift in the flour, and then stir until there is no particle. Pay attention not to mix the sifted flour in a coil. After mixing, put it aside for use

6. 

   Step6:Beat the egg white. Put 50g of sugar in three times. The first time is when there are big bubbles in the egg white paste. The second time is when there are very small bubbles. The third time is when there are traces that don't disappear (at this time, the electric egg beater should be adjusted to the bottom to prevent excessive beating

7. 

   Step7:Whisk the batter with sugar until there is a big hook. But it can flow even if the batter is lifted up before hitting the egg head. It's too wet. Don't hit the hook either

8. 

   Step8:(preheat the oven at this time. Heat it up and down for 10 minutes at 150 ℃) add 1 / 3 of the albumen paste to the egg yolk paste. Quickly cut and mix it up and down. Pour the mixture into 2 / 3 of the albumen paste up and down and quickly cut and mix it up.

9. 

   Step9:Pour the stirred liquid into the baking basin where the oil paper is placed. Use a scraper to assist. Level the surface. Shake it a few times and put it into the preheated oven (the stirred liquid cannot be placed). Put it on the baking basin and put it in the oven immediately

10. 

    Step10:Middle level up and down 150 ℃ for 30 minute

11. 

    Step11:Turn the baked cake roll upside down to room temperature. Spread the cream on it. Then roll it. Wrap it in oil paper and put it in the refrigerator for 1 hour. Take it out and cut off both ends to eat