Cooking Steps

1. 

   Step1:Prepare 2 clean, oil-free and anhydrous drying pots. Separate the egg yolk and protein. (if the protein is mixed with other liquids, including egg yolk, then the whole protein cannot be eliminated.

2. 

   Step2:Add 5g sugar to the yolk. Beat evenly with the beater.

3. 

   Step3:Add 50 g salad oil.60 g milk while stirring.

4. 

   Step4:Sift the flour and Matcha powder into the egg yolk liquid. Mix gently with a rubber scraper. Be careful not to get pimples, not to stir in circles. That will cause flour to get gluten, and affect the taste and puffiness of the cake.

5. 

   Step5:Matcha egg yolk paste is finished. Start making proteins.

6. 

   Step6:Take the protein out of the refrigerator. Add a few drops of lemon juice.

7. 

   Step7:Use the electric beater to adjust to the middle gear. Circle clockwise to beat to the bliste

8. 

   Step8:Then add three times of fine sugar respectively. Beat it up quickly. Note - each time you add sugar, wait until the sugar and bubble are completely combined without particle feeling. Then add sugar, and then beat..

9. 

   Step9:After the third time of adding sugar, you will gradually find that the egg white cream begins to have lines. As shown in the figure, just pull up the beater with a little hook (just beat it to the wet foaming state. When lifting the egg tap, it will present a soft and delicate hook. The cake roll does not need to be beaten to the hard. When beating it to the hard baked cake roll, it will easily crack when rolling up

10. 

    Step10:Put 1 / 3 protein into the egg yolk paste. Stir gently with a rubber scraper (from the bottom to the top. Do not stir in circles to avoid protein defoaming).

11. 

    Step11:Mix well. Pour all the yolk paste into the egg white bowl. Mix well. In such a pouring process, all batters can be fully stirred to avoid sinking. The cake paste is finished. Now preheat the oven for 180 degrees.

12. 

    Step12:Batter is don

13. 

    Step13:Prepare the baking tray. Spread the oilpaper. Put some water on the baking tray and fix the oil paper.

14. 

    Step14:Pour the batter into the prepared baking tray. Spread evenly with a spatula. Lift the baking tray and tap lightly. Remove the air bubbles on the batte

15. 

    Step15:Put it in the preheated oven. Heat it up and down 180 degrees. 20 minutes. (you can insert and take out the bamboo stick. Look at the dry and wet free powder on the bamboo stick.

16. 

    Step16:At this time, cream. Whisk 100g cream with 10g sugar. I put the basin in the fridge before I make the cake. So the cream and the basi

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